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</html><description>The charming bakehouse that was built around 1850 served mainly as a bakery for fresh bread. Grain, such as wheat or rye, was first ground and sieved in the mill. Then the flour was kneaded together with yeast and milk into dough. Given the large quantities, manual kneading was often too labor-intensive, so it was [&hellip;]</description></oembed>
