Saturday Bread Workshop: Danish Rye
Join Kristen Rasmussen, pioneer of “West Coast Nordic” cuisine, for an afternoon learning how to make hearty and delicious Danish Rye Bread!
Expect some demo as well as some hands-on time. Plus, we’ll make and enjoy some simple Smørrebrød (Danish open faced rye sandwiches) while our bread bakes!
What to expect:
Class will include all instruction, tools, recipes, and ingredients.
Each student will enjoy some light nibbles, sparkling water, coffee, and tea.
Bread is a classic 100% rye sourdough.
Our dough will contain gluten, flaxseeds, sunflower seeds, and honey. Smørrebrød will include butter.
Students will get to taste bread and take some home.
CLASS DATE: Saturday, March 7th — 10:00 am - 12:30 pm
Join Kristen Rasmussen, pioneer of “West Coast Nordic” cuisine, for an afternoon learning how to make hearty and delicious Danish Rye Bread!
Expect some demo as well as some hands-on time. Plus, we’ll make and enjoy some simple Smørrebrød (Danish open faced rye sandwiches) while our bread bakes!
What to expect:
Class will include all instruction, tools, recipes, and ingredients.
Each student will enjoy some light nibbles, sparkling water, coffee, and tea.
Bread is a classic 100% rye sourdough.
Our dough will contain gluten, flaxseeds, sunflower seeds, and honey. Smørrebrød will include butter.
Students will get to taste bread and take some home.
CLASS DATE: Saturday, March 7th — 10:00 am - 12:30 pm
Join Kristen Rasmussen, pioneer of “West Coast Nordic” cuisine, for an afternoon learning how to make hearty and delicious Danish Rye Bread!
Expect some demo as well as some hands-on time. Plus, we’ll make and enjoy some simple Smørrebrød (Danish open faced rye sandwiches) while our bread bakes!
What to expect:
Class will include all instruction, tools, recipes, and ingredients.
Each student will enjoy some light nibbles, sparkling water, coffee, and tea.
Bread is a classic 100% rye sourdough.
Our dough will contain gluten, flaxseeds, sunflower seeds, and honey. Smørrebrød will include butter.
Students will get to taste bread and take some home.
CLASS DATE: Saturday, March 7th — 10:00 am - 12:30 pm