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Baking Bread With Whole Grains and Seeds

A hands-on class where students learn to mix, shape, and bake bread made with whole grains and seeds.


$ 65.00 per person



About this experience

This class will focus on using whole grains and seeds as primary ingredients in sourdough (naturally-leavened) bread baking. We will explore the use of flaxseed, sunflower seeds, rolled oats, sesame seeds, cracked rye, whole wheat, and the best methods for preparing these grains for use in baking.

Students will each mix, shape and bake a Five-Grain sourdough boule, as well as a loaf of Vollkornbrot (German Rye). Some bread baking experience is recommended. This class will include a whole grain pizza lunch that students will prepare.

Location details

The class will be held at 314 Depew Street in Peekskill (near the corner of Hudson Avenue and Depew Street).

Additional information

This is a hands-on class (bring an apron!) led by Michael Sellers, owner of Journeyman Bakery and voted Best New Bread Baker by Westchester Magazine in 2017. Students will receive further information and confirmation after registration.