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Mitteleuropa, Tirol - Bäuerliches Brotbacken (Einjahrsbacken)

Central Europe, Tyrol - Bread Baking (Annually) in a Rural Household

The "Weißberg" farmer at St. Magdalena in Gsiestal mixes the dough for the annual bread supply. The dough consists of rye flour (3/4), a mixture of wheat and barley flours (1/4), leaven, salt, condiments (caraway-seed, soriander, anise, allspice), and water. The round flat loaves (about 1700) are baked in the oven outside the house, heated with larch wood. The work, carried out by all the family, …

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Makers

  • Simon, Franz

Uitgever

  • IWF (Göttingen)

Onderwerp

  • annual bread making
  • baking / oven
  • bread baking
  • division of labour
  • flour
  • food preparation
  • stockpiling
  • baking
  • cultural studies
  • division of labor
  • …
  • Etnologie

Type object

  • Audiovisual