Baking bread in Alvaschein

The smell of freshly baked bread is seductive. Bread is still baked regularly in the bakehouse in Alvaschein and the course instructors, Rita Romer and Rosmarie Augustin, explain and show how bread is baked from whole grains. The basic terms and types of grain and their uses are explained, tricks and tips round off the first afternoon. On Saturday we can bake our bread in the old wood-burning oven in the centre of the village and taste it during a snack afterwards.