Explore the many flavors of rye breads using seeds, spices, and fruit to make traditional breads such as Seeded Rye, Jewish Rye, and Raisin Rye. Practice techniques that will allow you to work with a potentially difficult dough. We’ll explore the history and characteristics of this nutritious grain, using pre-ferments and soakers to extract maximum flavor and nutrition. Using the commercial ovens in North House’s kitchen will enable students to transfer these techniques directly to the home oven. Class time will allow for tasting and discussion, and students will take breads home. As part of class on Sunday we will enjoy a Scandinavian smorrebrod using the Danish Rye we make the day before. Although this class is open to beginning bakers, it would be beneficial to have had some experience with yeast dough prior to class. This course requires the ability to stand for periods of time, to knead dough by hand, and to walk to and from the teaching kitchen and the outdoor wood-fired oven.

Required Tools

• Six 2-gallon zip top bags to take bread home
• 2 small, lidded containers if you want to take sourdough starter home

Optional Tools

• Apron
• Danish dough whisk - helpful for Danish rye dough
• A camera to document your bakes