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  • In this area they did not know barley bread, people only ate wheat bread and rye bread.
  • Wheat bread was eaten on Saturdays, it was baked from both rough and fine flour. Rye bread was eaten daily. 
  • In Zemgale bread ovens were big, even up to 18 loafs fit there. 
  • A loaf was formed on a bread-shovel by spreading flour under it. A loaf had one narrower and one wider end. 
  • Prior to putting bread to oven "cats' footprint" was pressed onto it with fingers of one hand to ensure that the crust would not crack. 
  • The loaf which was put first in the over should be left at home not to lose the bread blessing. 
  • When the bread is ready, it is taken out from the over and covered with a large white linen cloth used exclusively for covering bread. 
  • The chef should eat the end of a loaf to ensure that the next batch is good. 
  • Unmarried girls were eager to get ends of bread loafs because in Zemgale it was said - the one who eats 99 ends of bread loafs would marry the landlord's son. 
  • Loafs were stored on shelves in the barn, at a place where bread cannot freeze.