From grain to bread - in the open-air museum Neuhausen ob Eck

What today a combine harvester does in a matter of minutes was still time-consuming work by hand over 100 years ago: ploughing, sowing, harrowing, threshing, separating the wheat from the chaff and then grinding the grains into flour can still be experienced live at the over 250-year-old house mill in the open-air museum in Neuhausen ob Eck. Yesterday, the two classes 4 of the primary school together with their teachers Renate Biselli and Maria Fröhlich got an insight into the formerly hard miller's craft of the past on a learning tour on the topic of "grain" in their science lessons (cover photo: the classes in front of the old mill wheel).

In addition to the nostalgic tranquillity of the historic buildings on the campus, the children also enjoyed the product of their work: at the end, everyone was allowed to shape their own Dinnele and bake it in the rustic wood-burning oven topped with bacon, caraway seeds and salt.

The eventful day was rounded off with a visit to the playground.