From the grain to bread: experience the art of bread baking in Nardt!

From the grain to bread: experience the art of bread baking in Nardt!

On June 28, 2025, all bread lovers and interested parties can look forward to a special event in Elsterheide. The traditional association Nardt, in cooperation with the Hoyerswerda Volkshochschule, organizes the event "From Korn to Bread". This is not just about how tasty bread becomes out of grain, but also about conveying the traditional craftsmanship of grain processing.

Visitors can look forward to an exciting program: There will be a screening of the grain processing with a historic threshing machine in which the guests can try out the steps themselves. There is also the production of dough and baking bread in the wooden oven on the agenda. The enjoyment does not only end with the new knowledge; Each participant can take their homemade bread home.

insights into the history of the wood oven

The art of bread baking is inseparable to the wooden baking oven, the story of which goes back to ancient times. According to a blog post from Juhe oven, early stoves made of stone or clay were made and were fueled with wood or coal. In the Middle Ages, these stoves experienced a heyday in monasteries, castles and villages, where they were used to produce bread and other baked goods. This tradition will also be alive at the event in Elsterheide.

The use of the wood oven has experienced a renaissance in recent years, especially in the catering trade, where top chefs use it for unmistakably good taste experiences. The CO2-neutral construction and the ability to store a healthy warmth make it a popular aid in modern kitchens. Tips for using this special oven are to use high -quality types of wood and experiment with different recipes.

The art of brown production

What do you need for bread production? Basic ingredients such as flour, water, salt and yeast or sourdough have been unchanged for more than 2000 years and form the basis for many types of bread. Regional manufacturing processes, which are often passed on in family businesses, contribute to the diversity and the distinctive taste of the backing culture in Germany, as the experts of "traditional bakers" explain. Spices, milk or yogurt are added as required and taste, which makes the variations still exciting.

It is particularly fascinating that factors such as the flour used and the mixing conditions decide whether the bread becomes looser or a little denser. A certain secret remains the regional influence that makes the end product unique.

Participation in the event requires a contribution of only 10 euros. Registration under the course number 25F3012 is necessary and children can only participate in accompanied adults. The culinary strengthening is also taken care of: coffee, cake and sausages that round off the experience are also very popular

Overall, the event "From the Korn to Bread" in Elsterheide promises not only a pleasure for the senses, but also a successful way to immerse yourself in the world of traditional bread. It will certainly be an unforgettable day for young and old! Further information on the details can be found on these pages: Elsterheide , and traditional baker .