Bread Museums

August 8, 2012

Travel, Food

This past week I’ve been experimenting with baking flavoured bread. And you know me, I immediately had to look whether there are any bread museums around the world. I was surprised to discover what a popular topic it seems to be!

Germany alone apparently has at least four bread museums, including the Europäisches Brotmuseum (European Bread Museum) in Ebergötzen and the Museum der Brotkultur (Museum of Bread Culture) in Ulm, which claims to be the world’s oldest bread museum. I also found information on bread museums in Austria (Pannonische Brotmuseum in Bad Tatzmannsdorf), Greece (Bread Museum of Amfiklia and European Bread Museum of Varnavas), Japan (Bread Museum of Hokuo), Latvia (Aglona Bread Museum), Portugal (Museo do Pao – Museum of Bread in Seia), Russia (Muzey Khleba – Bread Museum in St Petersburg), Serbia (Serbian Museum of Bread in Pecinci), Switzerland (Musee Suisse du Ble et du Pain – The Swiss Wheat and Bread Museum in Geneva), and a Museum & Bakery Tour at Boudin of San Francisco sourdough fame in the USA. @runlolarun on Twitter also tells me that there is a bread museum in Warsaw, Poland.

Wow, so much bread! I really want to visit a bread museum now. Have any of you ever visited a bread museum? Do you know of others that are not on my list?

Home baked date and roasted walnut bread.

Home baked date and roasted walnut bread.


To bake my home made gluten free bread, I just followed the recipe on the back of the packet of flour then added in my flavours. I used the white bread flour from Schär (available in all dm stores). In the UK, I recommend the gluten free white bread flour from Doves Farm. The recipe makes two small loaves in a tin sized ca. 10cm by 20cm and about 6cm deep.


  • 500g gluten free white bread flour
  • 1 sachet dry yeast (10g)
  • 630ml luke warm water
  • 1 teaspoon salt
  • 1/2 tablespoon olive oil + some for brushing
  • ingredients for flavouring (see below)

You will also need: a mixing bowl, two bread loaf tins, measuring cups and spoons, and a hand mixer with dough hooks


  • Combine the flour with the yeast and the salt.
  • Pour in the water and mix for about 2 minutes with the dough hooks on your mixer on a low setting.
  • Add in the oil and mix for a further 5 minutes on a medium to high setting.
  • Add in your additional ingredients for flavouring (see below)
  • Grease your bread tins and shake them out with gluten free flour.
  • Divide your dough across the two tins, making sure to smooth it out evenly.
  • Cover the tins with cling film and leave to rise in a warm place for about in hour. The should aprox. double in size.
  • Pre-heat your oven to 190°C and set a small oven proof dish filled with water in the bottom of your oven.
  • Remove the cling film from the tins, brush the tops of the loaves with olive oil.
  • Bake in the oven for 60 minutes. If the tops are starting to brown too much, you can cover them with tin foil.
  • Remove bread loaves from tin and leave to fully cool before cutting.

Home baked gluten free bread keeps longer if kept in the frige, wrapped in a plastic bag. Just warm a couple of slices up in the toaster before eating.

A note on flavours: I actually split the dough before adding the flavours, and made a different flavour per tin. For the date and walnut, I chopped a cup of dates and a cup of walnuts that I had roasted in a dry pan before. I also made some sun dried tomato and basil bread, for which I added a cup of chopped sun dried tomatoes and half a cup of fresh chopped basil.

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5 Responses to “Bread Museums”

  1. Theresa Macaulay Says:

    That bread looks delicious! Who knew there were so many museums devoted to it? I wonder what message they deliver..
    I’ve found this bread absolutely delicious with some humous


  2. Magdalena Says:

    Museum of bread in Tona (Vic) in the province of Barcelona.



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