On baking day itself the rye bread dough had to be kneaded early in the morning. The dough was divided up into large portions, enough for 2-3 loaves. Each portion had to be kneaded for an half hour after which the loaves were formed, ensuring at the same time that there were no flaws in them. After 5-6 hours of rising, when the oven was ready the loaves were put in using an oven shovel and were then baked for 2½-3 hours depending on how much heat was left in the oven.