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Event
RYE BREAD: MEYERS BAGERI BAKING CLASS
WHEN: November 6th, 1-3.30pm
Learn how to bake rugbrød, the lovely, traditional Danish rye bread - A staple food for Danes and the core element of the open faced sandwiches named Smørrebrød.
In this class we will introduce you to the important methods of baking a healthy, succulent and flavorful 100% whole grain organic sourdough rye bread. Plus, all our tips for successful baking at home!
YOU WILL LEARN TO:
- Mill your own flour in a home grain mill (not required to make the recipes at home)
- Mix a sourdough
- determine when the bread has finished proofing and baking
- use the rye dough for other breads (marble rye, rye bar)
- bake a rye bread, including tips for adjusting ratios of sourdough, flour and grains
INCLUDED:
- A brief demonstration of the milling process
- Hands on experience baking lovely, succulent and flavorful rye bread
mill- A spread of cold cuts and relishes to build your own light Smørrebrød with the fresh baked rye bread
- Freshly baked rye bread, as well as sourdough and unbaked rye dough to bring and bake at home, so you can impress your family and friends with your new skills
- Delicious tasting of Brownsville Roasters Coffee to enjoy with the baked goods
- A demonstration of creative uses for leftover dough, such as chocolate rye bars
- Recipe booklet
- Your own apron to bring home after the class
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MEYERS BAGERI
Meyers Bageri is a modern, old world, artisanal bakery with a strong focus on organic heirloom grain, grown locally in a partnership with local farmers.
Great bread is at the heart of Nordic cuisine. For us, this means bread using organic flour, sourdough, whole grains stoneground on location, and lots of patience. In Denmark, Claus
Meyer has developed his unique style of bread with long fermentation, lots of wholegrain and high hydration, creating loaves that are juicy, nourishing and full of flavor
Head baker Rhonda Crosson has been working closely with Claus to introduce his bread and pastry program to New York. We adapt traditional Danish recipes like rugbrød, our 100% whole grain sourdough rye, to showcase local ingredients.
The two Meyers Bageri in New York are located on 667 Driggs Ave in Williamsburg and inside Great Central Terminal, where it is part of the Great Northern Food Hall. In addition, we have a Meyers Bageri Commissary on Long Island City.
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DIRECTIONS, ARRIVING BY SUBWAY:
F line: The commissary is located a five minute walk from the 21 street - Queensbridge, on the F line. Exit at 21 St, walk North on 21st St until you head 40th Ave, and then you turn left. Turn right at 10th St and the commissary will be on your left hand.
E and M line: The commissary is located a fifteen minute walk from the Court Square 23 Street Station, on the E and M line. Exit at 23rd St, walk North on 21st St until you head 40th Ave, and then you turn left. Turn right at 10th St and the commissary will be on your left hand.
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CANCELLATION POLICY
- Registration for any and all events is mandatory and binding at the time of ticket purchase.
- No refunds or credits will be issued for guest cancellations. Guest substitutions may be considered with advance notice to tine@meyersusa.com, within three (3) days prior to event date.
-We reserve the right to cancel any class. Full refunds or credits will be provided for any class we cancel.
-No walk-ins will be accepted.
- Signed waivers are required for all guests attending the class. Guests under age 18, will require parental/guardian signature. All guests will receive waivers upon arrival at the class location.
If you have any questions, please contact Tine at tine@meyersusa.com
Photo credit: Skovdal Nordic / Stine Christiansen
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LocationMEYERS BAGERI COMMISSARY (View)
38-40 10th Street
Long Island City, NY 11101
United States
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