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Homemade batch of bread. Ander Manterola.
In a previous post, published on 20 July 2018, we began to tell the story of bread and shall now pick up where we left off.
Once grown and harvested, wheat grain was stored in large chests (kaxak) with a capacity of 7 or 9 bushels, more often than not made from wild (eztitzaga) chestnut wood, until it was taken to the mill to be ground into flour. Next came the making and baking of bread, a task traditionally reserved for women. (more…)
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