Whole Grain Breads pack more nutrition but their real power comes from the fuller flavor and texture contrast that whole grains bring to your breads. Learn to work with whole grains and seeds, coarsely chopped or soaked overnight to release the natural enzymatic action of the grains and seeds. We’ll use the MockMill® to add fresh-ground flour directly into fermentation to retain maximum flavor and nutritional value. We’ll use Polish and Sourdough techniques for best texture in these breads.

If your New Years Resolution is to eat healthier, this class is a must-do.  Or if you simply want better whole grain breads in your kitchen, see you on the bench for more hands-on dough learning. Class includes lunch.