Wheat is often called "the king" in the bread baking world, but it has not always been that way. Ancient cultures made their breads from highly nutritious grains such as amaranth, teff, barley, rye, and quinoa, as well as the ancient strains of wheat: spelt, and kamut.

This course will provide you the opportunity to learn about the history and nutritional value of these grains and pseudo-grains, and bake loaves with the added nutrition and flavor these grains offer. You will also learn how to use soakers and pre-ferments as methods to extract the maximum nutrition and flavor from the grains. Then you will get to bake your loaves in the new wood-fired oven at the school.

You will go home with loaves of bread, recipes, and the knowledge to bake these breads in a home oven too. Although many of these grains are very low in gluten or gluten-free, students in this course will be using some wheat flour to provide structure to their loaves. This is not a class in gluten-free baking.