Grain harvesting and bread baking

The grain harvest has always been the highlight of the year and the busiest time for the farmer. The grain harvest is the result of a whole year's effort: last year's cleaning and selection of the grain to be stored and sown in the field in the spring, the autumn plowing, spreading manure, spring plowing, sowing and finally patiently waiting for the grain to grow well and for the weather to be with the grain and the harvest.

Museum exhibitions

Age-appropriate dialogue-based tour of the exhibitions. The focus is on the farmer's self-sufficiency and especially the importance of grain, the harvest and livestock for the farmer, farm life and the traditions associated with the harvest. The students learn about the 4 types of grain and their use in the past and present.

 

Activity

The students are divided into two groups and work in these throughout the day. One group of students goes to the kitchen and bakes bread, threshes the grain with sticks or flails, cleans it in a sieve and grinds the grain into flour. Bread is kneaded and baked. The other group goes to the field, where the grain is harvested with a sickle. The grain is tied into sheaves, the sheaves are threshed and the grain is cleaned in a sieve. Everyone eats together in the hayloft – the students are given fatty foods and drink beer (non-alcoholic).

The two groups swap tasks. The students each take home their own buns.

 

We emphasize the history of grain, grain as a means of prosperity and development, the importance of grain in war and peace, and the origin and importance of ancient grain varieties for the future. When baking, students can choose between different ancient varieties and experience differences in taste, appearance, and consistency.