Whole grain rye bread

CHF 29.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the course

Whole grain rye bread

CHF 29.00 incl. VAT

Whole grain rye bread

Whole grain rye bread is based on traditional sourdough leavening and consists of 100% whole grain meal. It is aromatic, compact, digestible and stays fresh for a particularly long time due to its production. The aromatic, sour taste and the strong crust give the bread its distinctive character.

You will learn how to prepare the soaker, sourdough and main dough step by step and how to control consistency optimally. You will also learn what is important when proofing, processing and fermenting the dough.

An expert will guide you through the entire process until baking. You benefit from practical tips on dough assessment, cutting and rustic look.

Bread with character

A thick crust, moist crumb, and pleasant malty flavor make this wholesome sourdough bread a truly authentic treat.

Tips and tricks

The professional shows you how to safely leaven sourdough, soaker and main dough and what is particularly important for dough consistency.

Learning at your own pace

The whole course is available to you at any time and guides you step by step through the entire production process with video and text.

Florence Strebel

Master Baker-Patissier

I love working with dough, especially sourdough. The long-leavened doughs fascinate me because they require patience but reward with great aroma and character. I also really enjoy the precise art of laminating croissants. My favorite? Quite simply: sourdough croissants. A major highlight for me was passing the professional exams in 2020 – and even coming top of my class. In the online courses, I want to share my love of the craft with you and show you that you can continue baking with confidence and a newfound enthusiasm.