Baking day

Step by step to your own bread:
The students learn everything worth knowing about the former importance and production of what is still the most important of all foods.

Grades:3rd to 6th grade
Duration:180 minutes
German price:€ 14,00 per pupils
Price for other languages:€ 14,50 per pupils                 
No. of participants:at least 12 pupils per group
Sprachen:German                       English                                 French                   
Practical part:Baking bread
Please consider:
For organizational reasons, this program only takes place on Wednesdays and Fridays.
When registering, please let us know if there are any food intolerances or alternative forms of nutrition in the class.

In the past, daily bread was not just a quick trip to the baker, but a whole year's work. To make bread, you needed flour. In order to be able to grind this, grains of grain were needed, which, however, were not so easy to come by.

Long before that, the various types of grain had to be sown, cared for, harvested, threshed and finally separated from the chaff. When there were no tractors or combine harvesters for all this work, the farmers needed a variety of equipment - apart from good weather - 
from the plough, the harrow and the field roller to the flail, the cleaning mill and the baking trough.

For centuries, the most important station was the mill. And since the museum is exceptionally fortunate to have a home grinder that is over 400 years old and still in good working order, it goes without saying that it can also be seen in operation: how the heavy mill wheel starts to move and with it an audible rattling, knocking and shaking causes.

Practical part:
Anyone who has gotten to know the traditional cultivation of grain so thoroughly and vividly will eventually want to bake a datsch cake themselves. The children are of course allowed to do that in the old wooden baking house - and finally eat it with relish.