This article or the following section is not adequately provided with supporting documents ( e.g. individual evidence ). Information without sufficient evidence could be removed soon. Please help Wikipedia by researching the information and including good evidence.
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".
