Baking and cooking school
Better Baking with Whole Grains
Thomas Wiesmann and Jakob Limacher
100% whole grain flour: dry, crumbly, and boring? No, there’s another way. In this course, we’ll open up a whole new world of baking and create moist, light, and exceptionally tasty loaves, rolls, and sweet pastries using whole grain flour.
We’ll be baking with 100% whole grain flour made from rye, wheat, and spelt. Using recipes, we’ll walk you through every step to create moist, light, and flavorful baked goods. We’ll make breads (a mixed-grain loaf and a spelt loaf), rolls, a pizza variation for dinner, and a sweet pastry. All made with 100% whole grain. We’ll ferment the rye flour (rye sourdough).
Date
Tuesday, October 27, 2026
6:00–10:00 p.m.
Language
German
Venue
Museum Mühlerama Seefeldstrasse 231 8008 Zurich
Course Instructors
Thomas Wiesmann and Jakob Limacher
Cost
CHF 165.00
This course is fully booked.
Thomas Wiesmann and Jakob Limacher
Thomas is a master baker with his own bakery and has been passionately baking bread, rolls, and pastries from whole-grain flour for over 40 years. His philosophy has always been to use the entire grain and to ensure that whole-grain baked goods are not only healthy but also moist, light, and delicious. He is committed to solidarity-based and regenerative agriculture.
Jakob is a bread innovator with his own bakery and a fermentation expert. He is dedicated to producing healthy and delicious bread. To achieve this, he bakes with single-variety grains that are grown locally using regenerative farming methods and milled in a stone mill.