Der mit Sauerteig und Hefe zubereitete Brotteig wird in Blechformen im Backofen gebacken. Der Backofen steht im Hof und wird mit Maisstroh beheizt. Nach dem Kneten und Einschießen in den Backofen wird das Brot gesegnet.

The flour and the wooden trough are brought from the granary to the kitchen where, in the evening, the leaven is prepared. The next morning this is mixed with flour and made into dough by adding warm water and salt. This laid into tin moulds. The loaves are shoved into the oven which is heated with maize stalks and the opening is closed with a lid. Baking takes two hours.