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The Schanzenbrot is a sourdough bread made from rye flour , which is baked in a back (a stone oven in the bakery of a village). Even today, many backes are preserved in villages, and the stone oven is previously heated with so-called jumps. These are tightly tied bundles of thin birch, oak or hazelnut branches that arise in the Hauberg . Hence the name "Schanzenbrot".