Art meets Finnish grainfarming or It takes a village to plant a rye field.
The Grand Finale (Part 1): Beer and bread in the bystugan.

We are back. For the last time in this project. To bring everything to a closure. We invited the village to the bystugan (building where the village meets regularly). We baked bread together with Pelle in the old bread oven, which was reactivated last year. The oven had to be preheated for three days.
The dough was prepared with our rye flour. And we served beer which was brewed for us by experimental brewer Ludger Schweer. He has already accompanied us in many projects. He made IPA and Sahti. Made from our rye flakes. It was a wonderful evening with beer, bread, friends and stories.

[PRESERVED // Rågens rike / Finland 2024-25 deals with the question of the identity-creating significance of rye for Finland - especially in the region of Vörå, resp. Ostrobothnia - and how this relationship can be reflected artistically ("Rågens rike" means "Kingdom of Rye" and describes this very region - Finlands granary) The project is hosted by Abramsgården in Vörå (Vöyri) in the Swedish speaking part of Finland, a cultural center in the countryside run by Dorothee Schulte-Basta and Peter Lüttge. Scheibe & Güntzel = Jan Philip Scheibe and Swaantje Güntzel].

Fotos: Scheibe & Güntzel

With the support of:
Finnland-Institut
Mikko Fritze
Finnlines

#Vöråsparbankaktiastiftelse #harryschaumanstiftelse #grannaslantbruk
#perjohangrannas #tommyantill #abbeberglund

#rye #preserved #grainfarming #finland #vöra #vöyri #abramsgarden #bystugan #bread #ryeflour #baking #village #finnlines #finnlandinstitut #beer #beerbreweing #ipa #sahti #ludgerschweer #andkil #scheibeundgüntzel #mikkofritze #harvest #ostrobothnia

Art meets Finnish grainfarming or It takes a village to plant a rye field.
Finnish-Rhenish crossover (part 3 of a bread trilogy).

The third part of our Rye Bread Trilogy turned to the “Onjeschwedde” – a harvest bread from our host Peter’s hometown of Mönchengladbach.

Its name means “not sweated” – once baked with freshly milled rye, still rich with its own moisture. Made from half rye sourdough and half wheat yeast dough, blended with currants and gentle spices, it carries the taste of the Rhineland harvest tradition. For this baking, our own super freshly milled (by #grannaslantbruk) flour from Iivo found its place in the loaves. This time Peter himself baked four breads – adding his own roots to the trilogy, and binding the fields of Vörå to the memory of his place.

The name Onjeschwedde (ungeschwitzt) refers to the fact that the bread is baked with flour made from freshly harvested rye. The flour is then moister than when it is ground from stored grain, which has already lost most of its moisture. It is therefore usually baked in late summer after the harvest and is only available for a period of five to six weeks. Typical toppings for Onjeschwedde are liver sausage, apple puree, sugar beet syrup, cheese or just butter. (Wikipedia)

With the support of:
Finnland-Institut Berlin, Mikko Fritze, Finnlines
#Vöråsparbankaktiastiftelse #harryschaumanstiftelse #grannaslantbruk
#perjohangrannas #tommyantill #abbeberglund

#art #participartorayart #preserved #rye #harvest #baking #onjeschwedde #rheinland #rhineland #finnland #finland #österbotten #ostrobothnia #finnlines #finlandinstitut #abramsgarden #ernte #sauerteig #sourdough #vöra #vöyri #backen #grainfarming #mehl #ryeflour #roggenmehl

Limpe, a rye bread made with anise and caraway seeds, coffee or beer, and includes a sponge rise then two additional rises. It’s a dense bread but fragrant and delicious. #bread #limpe #RyeFlour #baking