Baking Class - "Bread for the future with grains of the past"

This course provides you with theoretical and practical knowledge about grains, flour, and baking. We’ll bake using both sourdough and yeast, and we’ll work with spelt, land wheat, emmer, barley, and rye. You’ll take home both great recipes and fresh baked goods.

The practical part of the course provides an introduction to various baking techniques tailored to different varieties and harvest years. The theoretical part covers the differences between heirloom and modern varieties, as well as the variations you need to consider when baking with local flour. The course can be adapted to different skill levels.

The old grain varieties are easier to digest; they are generally weaker than modern varieties. This means that they are best baked using techniques other than those most commonly used today. For many people with conditions related to gluten and wheat proteins, the lower gluten content in ancient varieties may offer a potential path to a better quality of life, though we cannot guarantee this.

Organizer: Kulturgården Bjerkem in collaboration with Gullimunn AS, the Røtter Foundation, and the Norwegian Crop Gene Bank