Ehestorf

Unser Brot ist reif für dasWeltkulturerbe

| Lesedauer: 5 Minuten
Ines van Rahden

Wie wir wurden, was wir sind: Die Serie von Abendblatt und Kiekeberg-Museum beschreibt den Wandel von Landwirtschaft und Ernährung seit 1800. Teil 5: Backen

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