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Mitteleuropa, Tirol - Bäuerliches Brotbacken (Einjahrsbacken)


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Title Mitteleuropa, Tirol - Bäuerliches Brotbacken (Einjahrsbacken)
Alternative Title Central Europe, Tyrol - Bread Baking (Annually) in a Rural Household
Author Simon, Franz
License CC Attribution - NonCommercial - NoDerivatives 3.0 Germany:
You are free to use, copy, distribute and transmit the work or content in unchanged form for any legal and non-commercial purpose as long as the work is attributed to the author in the manner specified by the author or licensor.
DOI 10.3203/IWF/E-676
IWF Signature E 676
Publisher IWF (Göttingen)
Release Date 1964
Language Silent film
Producer IWF
Production Year 1963

Content Metadata

Subject Area Ethnology
Abstract Aus Roggenmehl (3/4), einem Gemisch aus Weizen- und Gerstenmehl (1/4), Sauerteig, Salz, Brotgewürzen (Kümmel, Koriander, Anis, Neugewürz) und Wasser bereitet der Weißberg-Bauer in St. Magdalena (Gsiestal) den Brotteig für den Jahresbedarf. Die flachen Fladenbrote (etwa 1700 Stück) werden in dem außerhalb des Wohnhauses stehenden Backofen, der mit Lärchenholz beheizt wird, gebacken. An der Arbeit, die zwei Tage und eine Nacht dauert, nimmt die ganze Familie teil.
The "Weißberg" farmer at St. Magdalena in Gsiestal mixes the dough for the annual bread supply. The dough consists of rye flour (3/4), a mixture of wheat and barley flours (1/4), leaven, salt, condiments (caraway-seed, soriander, anise, allspice), and water. The round flat loaves (about 1700) are baked in the oven outside the house, heated with larch wood. The work, carried out by all the family, requires two days and one night.
Keywords Vorratswirtschaft
Backen / Backofen
annual bread making
baking / oven
bread baking
division of labour
food preparation

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