Rye is an ancient grain and among the more challenging grains to work with. With an immense depth of flavor but little gluten, rye flour behaves differently from mainstream grain flours, but it also offers the baker new opportunities. This class will explore the sweet and savory sides of this nutritious grain. Students will have the option to make a sturdy Nordic rugbrod, the basis for fabulous open-face smørrebrød; a fruit-laced snacking cake; rye crackers; a marble rye loaf; rye cookies, and more.

This class is suitable for all levels of baking experience, although some familiarity with dough is always helpful.

This course is open to students ages 16+. Youth ages 12-15 are welcome to register with an adult. Adult/child pairs will complete two projects and pay two materials fees. A 25% tuition discount applies to the youth registrant when registering with a full-paying adult; call to register.

Required Tools

• Containers for bringing food home

Optional Tools

• Your favorite apron, if you wish.