From chewy pumpernickel to the spicier Milwaukee rye, in this course you'll learn the techniques to form, shape and bake the classic breads of the North. Rye, traditionally cultivated in the rocky soils and arid climates of the north, has a unique set of properties that require special hand forming techniques to control fermentation. In addition to the aforementioned breads, you'll work from traditional artisan recipes for whole rye, caraway rye, Swedish limpa and black bread.