Brewed bread spread in many places in the 20th century during the first decades. Our ancestors used it widely in family rituals, especially during weddings, christenings and funerals. The taste of wheat bread is mild; it contains a lot of vitamins. To make a brewed bread, flour was mixed into hot water and dough was fermented up to 3 days. This bread had a sweet-sour taste and did not spoiled so fast. The dough fermented from a piece of leaven left over from the previous baking dough. Salt and caraway seeds were added as spices. Loaves were shaped large, oblong or circular. Baked it in the coal ovens on a baker’s peel, covered with maple, horse-radish, sweet-flag, cabbage leaves or sprinkled with flour.
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