Bread
Baking courses
In this hands-on course you will learn to bake fantastic bread with sourdough, using the key principles of our baking philosophy
About the course
In this hands-on course you will learn the methods to bake a range of delicious breads – including our signature Øland wheat bread, a traditional Danish rye bread, and our famous cinnamon swirls. 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.
Practical information
During the course, you will be divided into smaller groups. If you are attending with others, we will do our best to place you on the same team.
Included
Baked goods
Freshly baked bread and buns when you arrive – and the fruits of your own labor to take home
Drinks
Wine, beer, juice, tea, and coffee are included throughout 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
Bread Making
vol. 2
(In English)
Kursus
This course on sourdough baking is the perfect way to take your baking skills to the next level. You will build on the knowledge and skills you acquired in Bread Making Vol. 1 and dive even deeper into the world of sourdough baking. You will gain a comprehensive understanding of the science and art of baking with sourdough and how to care and use a sourdough culture to make a balanced sourdough bread.
Næste kursus22. mar. 2026
Flere ledige datoerMeyers bagekursus vol. 1
Kursus
Lær at bage saftige, aromatiske brød og andet bagværk, som vi gør det i Meyers.
Næste kursus18. jan. 2026
Flere ledige datoerMeyers bagekursus: Croissanter og wienerdeje
Kursus
På dette syndige kursus, hvor vi ikke sparer på hverken smørret, chokoladen eller marcipanen, får du hemmelighederne bag to alsidige dejtyper: Croissantdejen og wienerdejen. Med de to dejtyper som grundstof bager vi en række forrygende variationer, fra ikoniske stykker bagværk som croissanter og tebirkes til mere særlige, som de saftige og let syrlige æblecroissanter. Du bliver i stand til at rulle en perfekt lamineret dej, der giver den karakteristiske, flagede og saftige karakter, der gør croissant- og wienerbagværk så uimodståelige, og du får alle vores teknikker til formning, foldning og bagning.
Næste kursus7. feb. 2026
Flere ledige datoerMeyers bagekursus vol. 2
Kursus
Lær at bage med de mest aromatiske meltyper, få helt styr på surdej, og få hemmeligheden bag sprøde og porøse scones.
Næste kursus4. feb. 2026
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