The Inventory Intangible Cultural Heritage (ICH) in the Netherlands contains ICH of which the communities, groups or individuals involved have written a safeguarding plan. Those plans are reviewed by an independent review committee. Every three years an evaluation of the safeguarding takes place.

Description

 The preparation of the dough of the krentenwegge (currant-bread) from Twente starts with making a brew of flour, water, fresh yeast and sourdough. The addition of sourdough ensures that the currants and raisins are better encapsulated in the dough and the result remains even creamier. Making the currant and raisin filling starts by soaking the currants and raisins in lukewarm water for 15 minutes, then air-drying the drained currants and raisins. The filling of the krentenwegge is extremely heavy and the strong proteins of the chosen flour ensure that the krentenwegge does not collapse.

Brew and dough are prepared in a dough bowl. The resulting sticky mass is mixed with the rest of the ingredients (salt and auxiliaries). After the dough is kneaded, the filling is briefly and carefully mixed into the dough to prevent the filling from breaking while turning.

After the filling has been kneaded through the dough, the dough is divided into pieces and the krentenwegge is given its first layout. That is, after a resting period of about ten minutes, the "pills," or dough pieces, are prepared for the wooden moulds. To do this, custom-made oak baking moulds are used, made up of compartments. Then the krentenwegges are baked in the residual heat of the ovens.

The success of the dough and the currant mixture is affected by the seasons. In summer or winter, in hot or cold weather or thunderstorms, the dough's resting times may vary. Immediately after baking, the krentenwegge is coated with butter for a sheen and to prevent drying out. When the krentenwegge is decorated, it is customary to cover the top with warm sifted apricot jam.

The krentenwegge is usually bought on the occasion of a special event. This can be the visit of an aunt but according to tradition, which is still honoured, the krentenwegge is ordered especially on the occasion of a birth, a death, a baptism and or wedding or a church high mass. The krentenwegge is eaten together, the sharing of the luxurious and heavy bread is essential: it connects people and generations.

It strengthens the woman who has just given birth and offers comfort to those who have lost a loved one. The bread was certainly in the past a precious and luxurious product, which gave extra splendour to a wedding and a baptism.

Community

In the eastern part of the Netherlands, the krentenwegge is a tradition that crosses the borders of countries and provinces. As a regional symbol, the krentenwegge has been primarily associated with Twente for more than a century. In recent decades, interest in the krentenwegge has grown considerably and krentenwegges are prepared by artisanal, factory and home bakers. For special occasions, the krentenwegge is still ordered from the artisanal baker.

Traditionally, the krentenwegge was a point-shaped white bread especially prepared for important celebrations and distributed and eaten, for example, on high holidays such as Easter, Pentecost and Christmas. Just like today, the basic ingredients (flour, currants and raisins) were imported. The ingredients were also attributed with a healing effect so that it became a tradition to go on a maternity visit with a huge krentenwegge. The tradition, which in the Twente region is called “going with the bent arm”, reached its peak in the 20th century. The custom of going on a maternity visit and giving, sharing and eating of the krentenwegge together was no longer restricted to the local community.

The krentenwegge has always remained the bread from Twente that is served with coffee at parties, celebrations and on special occasions. People who visit the region experience that the krentenwegge has moved with the times: in Twente there is no escaping a slice of krentenwegge with coffee.

History

In Twente, the Schabbink bakery has been baking krentenwegge for more than 85 years. The company was founded by Albertus Schabbink (1912-1978) and Marie Bijen (1917-1972). In and around Saasveld, Baker Bets learned the craft from a miller/baker and several other bakers. The threat of World War II soon created all kinds of obstacles and shortages. Back then, the krentenwegge was prepared with whole milk, lard, eggs and currants and raisins. Like sugar, these were hardly available during the war, if at all. As an alternative, Baker Bets used finely chopped dates. In keeping with custom, the krentenwegge was only available by order. With a length of one to one and a half meters, they were collected in Saasveld. It was then still a Twente custom to collect the krentenwegge on a ladder. During the postwar period, the wooden ladders were gradually replaced by long planks. Starting in the 1960s, the krentenwegge was sold to order and as a luxury type of bread. When in 1973 the bakery was taken over by Jos Schabbink (1948) and Marietje Pluimers (1948), the manufacture of ingredients and raw materials changed and the recipe had to be adjusted. Modernizations and innovations also influence the taste of ingredients and consumers. Whole milk, lard and eggs were being replaced by manufactured fats and powders made from milk and eggs. The company, taken over by the third generation, Nicole Schabbink and Ronnie Kleij, in 2007, then readjusted the recipe by adding less salt and sourdough to the dough and renewing the wooden baking moulds. Still the krentenwegge is ordered for the important moments in life, but increasingly also simply as a luxury product, because it is tasty and local. In Twente, the krentenwegge is also called "mayor's wegge" because for decades it has been customary to offer enormous krentenwegges at official receptions. As part of the tradition, the “knepke” or the end piece was cut off the krentenwegge and given away to the most important person in the maternity visit or company. A large number of Twente town halls, offer their guests invariably offered a slice of krentenwegge with their coffee. In addition, the krentenwegge plays a major role in Twente's cultural, tourist and government sectors.

Safeguarding

2023-2025

  • New packaging has been realised with more information about the krentenwegge.
  • For more promotion, contact will be sought with the regional news sources.
  • To improve knowledge of and about the Twente tradition, new residents of Saasveld (municipality of Dinkelland) will receive a welcome pack including a krentenwegge and an explanation of the tradition.
  • In consultation with the Regio Overleg Bakkerij Onderwijs (ROBO), a so-called pendulum internship has been created. By extending the internship from 6 to 10 weeks and shortening the number of internship days from 5 to 3, the students and interns have become more energetic and enthusiastic. Students' ability to concentrate has improved by redistributing work on the shop floor.
  • In order to jointly raise awareness of the Twente krentenwegge and better safeguard the tradition, the possibility of a similar cooperation with other bakers is currently being investigated.

Contact

Bakkerij Schabbink
Drosteweg 23
7597 ME
Saasveld
Overijssel
Netherlands
Website