Baking and cooking school
Better Baking with Whole Grains
Thomas Wiesmann and Jakob Limacher
SAVE THE DATE – REGISTRATION WILL OPEN SOON
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 show you how to bake moist, light, and especially delicious breads, 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 use rye sourdough starter.
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
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.