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

You will need the following tools for this class:

• 2 cloth or paper bags to take your bread home in
• **IMPORTANT**   a bag lunch. The Oven and the Bread are in charge of our day.  There is no guarantee there will be time to go out and get lunch. There won't be a formal dinner break, but you are welcome to snack as you need. Students are welcome to bring a bag dinner or snack for the evening session scheduled from 5-9 pm.

• One quart-size container with lid, if you want to take sourdough home
• bench knife/scaper
• electronic kitchen scale
• camera
• apron
• small coiled or wicker baskets (without handles)
• any favorite bread baking tool you would like to use during class.