Danish Rye Bread (Rugbrød) & Baking with Whole-Grain Winter Rye with Jennifer Kouvant
Taught by Jennifer Kouvant, co-hosted by Six Dutchess Farm & The New York Women's Culinary Alliance
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
Taught by Jennifer Kouvant, co-hosted by Six Dutchess Farm & The New York Women's Culinary Alliance
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
Taught by Jennifer Kouvant, co-hosted by Six Dutchess Farm & The New York Women's Culinary Alliance
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
INGREDIENTS
This class requires special equipment and ingredients. Required ingredients include a sourdough starter, whole rye flour (also knows as Pumpernickel flour) and rye chops. You will receive a list of mail-order links where you can order all three items or make your own sourdough starter. Also recommended is a Pullman loaf pan.
PREPARATION
We welcome and encourage you to bake and learn along with your loved ones. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat.
CANCELLATIONS
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2022). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
CLASS RECORDING
You will receive the full class recording within 48 hours to enjoy and cook along on your own time, and we are available to answer any questions you may have during or after your viewing. You are also welcome to gift this class to someone in your place, should you plans change.
