A traditional bread oven in the heart of the home...

 
   
     
 


One of Alexander's design patterns is No.181 'The Fire', where he recommends the fireplace should be in a common space in view from private rooms around it giving each a glimpse of the fire. It is common for Norwegian homes to have an open fire. Maybe they're not used too often but even unused they add a welcoming feeling to the home.

This is a traditional Norwegian baking oven. It's located in the centre of the home to radiate its heat through the cold arctic night. It's part of Pomor Museum in Vardo, about as far north as you can get in mainland Europe.

When rye grain began to be cultivated in Norway around 1500 the baking techniques changed from flatbreads (flatbrød) cooked on a stone by an open fire to leaven breads like rye sour dough cooked in ovens. The rye in oven-baked bread was often mixed with barley for economy. It was only baked once a month, or more often during the summer. During storage, these breads gradually became drier and drier. Dry bread was more economical than eating fresh bread which was considered a luxury.

   

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