Bread Making vol. 1 (In English)

Bread Making vol. 1 (In English)

In this hands-on course you will learnthemethods to bake a range of delicious breads – including our signature Øland wheat bread, a traditional Danish rye bread, and our famous cinnamonswirls.

Course

Bread Making vol. 1 (In English)

Meyers Madhus

Nørrebrogade 52C
2200 København N

Price per person

1445,-

Incl. food and drinks

Next course

14 Jun 2026

More available dates

10:00 - 15:00
14 seats left

About the course

The course highlights a type of dough that is very moist and produces a flavourful bread with a great texture. During the course, you will learn the techniques related to this type of dough, including mixing, kneading, proofing, shaping and baking. We will also introduce the use of sourdough. In short, all the knowledge and skills required to make great bread at home! All flours and grains used are organic.

On the curriculum

Mill your own flour

Using a home grain mill you will discover the flavor of the freshest flour imaginable (not required to make the recipes at home)

Whole grain vs. plain flour

We will show you how to adjust the ratio of whole grain flour to plain flour for the desired taste and texture.

Bread making techniques from A-Z

You will learn to properly mix, knead, shape, proof and bake breads with moist dough. Including our signature Øland wheat bread and whole grain wheat rolls.

A walk on the rye side

You will learn to make a traditional, dark Danish rye bread using a 100% rye.

Something sweet

You will learn to make – and shape – our famous cinnamon swirls.

Included

Baked goods

Freshly baked bread and buns when you arrive – and the fruits of your own labor to take home

Drinks

Coffee, tea and cold drinks during the course

Light meal

A spread of cold cuts and relishes to enjoy with the fresh bread

Sourdough

A bake-ready sourdough to take home, so you won’t miss a beat.

Dough

For next morning’s bread

Apron

A Meyers apron to take home

Recipes

Handout with all the recipes and techniques.

Frequently asked questions

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