There are few breadbaking accomplishments greater than making your very own loaf of Classic Danish Rugbrød. It takes a solid 48 hours to make, plus an extra 24 hours of cool-down time. But once you succeed in making your first loaf, you will continue making it for life. Not only is rye essential to the farmer, as one of the heartiest winter crops around and a trusted late-season cover crop, but it's also an enormously fiber-rich grain, loaded with nutrients that support a healthful diet for the consumer. Plus, for the bakers' palate, the depth of rye flavor adds such a unique twist to otherwise ordinary baked goods.
During this class, we're going to take you on a hands-on journey to understanding and embracing the humble whole-grain origins of rye and maximizing it to its fullest potential in your baking kitchen. You'll develop the knowledge and confidence to "read" rye and appreciate its tendency for low and slow baking, you'll learn about the differences between wheat and rye, and you'll learn to appreciate the many advantages of baking with whole grain rye instead of processed white rye.
Two days prior to class, you'll receive a recorded Zoom demo guiding you through the first steps of making your rye bread: this includes making your seed mixture, called a soaker, and preparing your Leaven with ripe sourdough, water and rye flour. You'll prepare that the night before our class, and during our Sunday class, we'll mix our doughs, prepare our loaf pans, and discuss what to look for in the fermentation process for rye. While our doughs rise, we'll make a quick-bake treat, chocolate rye brownies, and delicious, crunchy rye-caraway crackers. As our class comes to an end, you'll be in charge of monitoring your dough rise and bake, since rugbrød rising time can take up to 6 hours. We'll give you all the information you need to know when you bread is ready for baking, how to handle the oven bake and when it's ready to eat.
Here is the menu for this class:
Sourdough Danish Rugbrød with Whole Grain Rye
rye chops, sunflower seeds, pumpkin seeds & flax
Chocolate Whole Grain Rye Brownies
Rye Crackers with Toasted Caraway Seeds
There are few breadbaking accomplishments greater than making your very own loaf of Classic Danish Rugbrød. It takes a solid 48 hours to make, plus an extra 24 hours of cool-down time. But once you succeed in making your first loaf, you will continue making it for life. Not only is rye essential to the farmer, as one of the heartiest winter crops around and a trusted late-season cover crop, but it's also an enormously fiber-rich grain, loaded with nutrients that support a healthful diet for the consumer. Plus, for the bakers' palate, the depth of rye flavor adds such a unique twist to otherwise ordinary baked goods.
During this class, we're going to take you on a hands-on journey to understanding and embracing the humble whole-grain origins of rye and maximizing it to its fullest potential in your baking kitchen. You'll develop the knowledge and confidence to "read" rye and appreciate its tendency for low and slow baking, you'll learn about the differences between wheat and rye, and you'll learn to appreciate the many advantages of baking with whole grain rye instead of processed white rye.
Two days prior to class, you'll receive a recorded Zoom demo guiding you through the first steps of making your rye bread: this includes making your seed mixture, called a soaker, and preparing your Leaven with ripe sourdough, water and rye flour. You'll prepare that the night before our class, and during our Sunday class, we'll mix our doughs, prepare our loaf pans, and discuss what to look for in the fermentation process for rye. While our doughs rise, we'll make a quick-bake treat, chocolate rye brownies, and delicious, crunchy rye-caraway crackers. As our class comes to an end, you'll be in charge of monitoring your dough rise and bake, since rugbrød rising time can take up to 6 hours. We'll give you all the information you need to know when you bread is ready for baking, how to handle the oven bake and when it's ready to eat.
Here is the menu for this class:
Sourdough Danish Rugbrød with Whole Grain Rye
rye chops, sunflower seeds, pumpkin seeds & flax
Chocolate Whole Grain Rye Brownies
Rye Crackers with Toasted Caraway Seeds
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