Aus gekochten und gepreßten Kartoffeln, Sauerteig, Salz, Kümmel, Roggen- und Weizenmehl sowie Wasser bereitet eine katholische Bäuerin den Brotteig, den sie dreimal bekreuzt. Nach dem Aufgehen des Teiges formt sie vier Brotlaibe, die in Strohkörbe gelegt werden. Das Backen erfolgt im mit Holz beheizten Backofen, der sich außerhalb in einem aus Ziegeln gebauten Backhaus befindet. Vor dem Backen werden in die Laibe mit drei Fingern Zeichen eingedrückt (Gottes Augen).

In the village of Starý Hrozenkov-Cerná in the eastern Moravian area of "Kopanice" bread-baking is still part of the normal work of the peasant roman. Every fortnight she bakes 3-4 loaves of bread in the typical Kopanice baking style. The oven is not in the house, but nearby outside in a bakehouse. It is a catholic family. In the morning, before preparing the leaven, the peasant woman boils the potatoes she needs for the dough and towards evening she prepares the leaven. The next day the dough is finally made ready, four loaves of bread are kneaded into shape and four rolls for the children. In the meantime the oven is heated up; the wood is brought from the shed. Then the loaves are pushed into the oven to bake for two hours and the rolls for 30 minutes. The baked bread is carried back to the house to be wiped and cooled down. Slices are cut from the first loaf immediately it has cooled down. The whole process is done by the peasant woman and the daughters, the peasant man helping only in wiping down the loaves.