13:00–16:00 · 3 sample places
Plan this dateSome experience · 3 hours
The everyday rye tin
Work with rye flour and build a dependable seeded tin loaf.
The workshop
From first mix to final slice.
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Get to know rye
Compare rye and wheat blends and their different textures.
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Mix and fill the tin
Handle a sticky dough with wet hands and a scraper.
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Read the proof
Learn visible rise cues instead of relying on the clock alone.
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Bake and keep
Discuss cooling, overnight rest and clean slicing.
What comes home with you
- A seeded rye blend tin loaf
- A rye-blend formula
- A rest-and-slice guide
A note on ingredients
Wheat, Rye, Gluten, Sesame are used in this workshop. Other allergens are handled in the shared kitchen. Discuss your needs before any real booking.
Explore the dough formulaSample sessions
Make a morning of it.
13:00–16:00 · 4 sample places
Plan this date