A marvelous bread find in the Bavarian countryside (recipe included!)

The water channel

On a day out to the Bavarian countryside, we happened upon Glenleiten – an outdoor museum that collects ancient buildings from all over Germany.

They have created (among other things) a mill pond and a water channel to power water wheels that, in turn,

Old mill stone in a wall

power workshops and mills.  There was a water powered whet stone wheel that was clearly where the metal shapener worked, a water powered stone cutter  that cut whetstones for the moments when you wanted to DIY rather than use the professionals, a water powered machine to stamp metal at the smithy, a water powered bellows, and, of course, water powered corn mills – rather like the mill from which I source my flour here in the UK.  It was neat to see old millstones had been used in the construction of the buildings.  Waste not, want not:  when your millstone no longer performed the way you wanted it to – use it to hold up your mill!  Now that’s recycling!


They have also purchased a couple of gorgeous bread ovens.  One of them was used by the baker to bake, yes, but also to dry fruit for the entire community.  That one is no longer in use, sadly.

The other one is still operational.  The bread that they bake daily is on sale at the museum shop – and most excellent it is too – rye and wheat sourdough with the addition of both coriander and carraway.  If you cannot get there, you can make it yourself!  The recipe is kindly provided and the livestock is optional.

Oven with fruit drying racks on the left
Fruit drying racks
Recipe for Glenleiten sourdough bread
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