Flavorful Rye Breads
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 teaching 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.
- 2 cloth or paper bags to take your bread home.
- **IMPORTANT** On Friday, we will meet from 4 pm - 8 pm without any time set aside for a meal. Please bring a small meal or snack to eat while we work. The Oven and the Bread are in charge of our baking days. We expect to take about a 30 minute break during the day for lunch, but expect that will not be enough time to go out to get lunch. Plan to bring food for snack and lunch for both Saturday and Sunday. During class we will take time to taste the breads we make and often there are additional items served to accompany the tastings. Depending on your dietary needs, please plan to bring snacks/lunch to get you through a busy couple of days!
All tools and materials will be provided. If there are personal favorites you would like to bring, feel free to do so.