Cereal and butter

Until the end of the 19th century, people baked their own bread at home on farms and in their houses. The daily bread was rye bread. Wheat bread or wheat cakes, as it was called, was only served at parties and holidays. When the grain had been threshed with a flail and cleaned in a sieve, it was usually ground into flour at the miller's, but many farms also had a grain mill for grinding smaller portions. Baking rye bread was a large and time-consuming task that took two days.

Før oprettelsen af andelsmejerierne i slutningen af 1800-tallet fremstillede landbofamilierne selv smør. Den nymalkede mælk blev siet over i store flade træ- eller lerfade, som blev sat op på bjælker og hylder i stuen. Her stod mælken i 2-3 dage for at “sætte” fløde. Når fløden havde samlet sig på overfladen, blev den skummet af og opbevaret i flødebøtter, indtil man havde samlet så meget fløde, at man kunne fylde smørkærnen halvt op. Det var hårdt arbejde at kærne smør, og ofte skiftedes man til at arbejde ved kærnen.

Museum exhibitions

Dialogue-based tour of the museum's exhibitions with a focus on farming life and self-sufficiency. We place particular emphasis on the usefulness of livestock and the importance of grain in the diet.

Activity

The students learn to thresh with a flail or stick, clean the grain in a sieve and grind it in a hand mill, and finally bake their own bread. We thresh the fine wheat so that it is possible to take home a beautiful and delicious loaf of bread.

The students churn butter in a masher and knead the butter in the butter trough.

 

For intermediate classes Emphasis is placed on the history of grain, grain as a means of prosperity and development; wars and peace, the origin of the ancient grains and their significance for the future. When baking, students can choose between several ancient grains and experience differences in taste, appearance and consistency.