Scandinavian Saturday: Rye Breads
October 26 @ 10:00 am - 12:30 pm
In northern countries rye was a grain that would almost always survive no matter the weather conditions: so, rye bread became the bread of the people. Come learn the differences in rye flours and how to get the best results. Our recipes will include a dense and seedy Finnish sour rye, a light and airy Danish rye, and a slightly sweet Swedish limpa rye bread. Each class participant will get to choose one kind to make for themselves and take home to bake. The class will conclude with a bread tasting accompanied by a seasonal soup.
Terry Kelzer, local culinary and cultural expert, brings more than 50 years of cooking and baking experience, as well as a delightful sense of humor, to all her classes. After 12 years working in restaurants and bakeries in the Twin Cities, she and her husband and young family moved to a small farm near Amery where they raised dairy goats, chickens, fruits, vegetables, and herbs. Terry says that is when her education in the basics of real food began, along with a deep appreciation for her ancestors as she had to learn to prepare, process, and preserve everything produced on the farm on an old wood cookstove. During this time, she also cooked and baked ‘from scratch’ for Head Start for 26 years. Terry’s great joy is sharing with others all the things she has learned along the way. Join us and experience both her knowledge and her joy.