Ovens, Barns, Mills

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During the Baking Experience, we bake rye bread in a wood oven. We show you the big communal village baking facilities in the commune building. The bakery has important installations required to produce Erschmatt’s daily bread.

In the barn we show you the threshing of harvested rye stalks to obtain the grain. You can also clean the rye after threshing with a traditional sieve. In the hohe Spycher (high storage barn) you will see the various possibilities of how to grind the rye grains. The buildings themselves also historic. Our barn has a lintel identifying it as from 1593. The hohe Spycher dates back to 1628.

Before a mill came to Erschmatt, the local inhabitants took their rye to one of the neighbouring villages for grinding.