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Bakehouse
Baking bread is not without its risks...
Baking bread could be a dangerous occupation. First of all, the oven was heated up to a very high temperature by burning bundles of sticks. Once it was hot enough, the glowing wood was removed and the base of the oven swept out. Then the dough was put inside to bake. Fortunately, the brushes, peels and tongs were long enough for the job, but with an oven as hot as this you still had to keep your wits about you. Due to the risk of fire, the bakehouse was usually separated from the farmhouse. This is a fairly large bakehouse and there was even room to keep bees under the roof. In most cases, however, a bakehouse was nothing more than a brick oven with a little roof over it. In the east of the country bakehouses were known as ‘bakspiekers’. The year of construction has been carved above the door of this bakehouse: 1741.
Relocated here in 1917