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.
