Scandinavian Saturday: Flatbreads
January 11 @ 10:00 am - 12:30 pm
Of all breads, flatbreads are the most historic, with no need of special leavenings, techniques, or ovens. For a thousand years, flatbreads were a basic staple of Scandinavian peoples—sometimes providing the only food in a day and sustenance for the winter months. Many of us grew up eating “hardtack” and to this day carry a special love for it. Come discover how delicious and simple the homemade varieties are. We will explore Knäckebröd (rye and oat crispbread from Sweden), Tettarileipa (a buckwheat flatbread from Finland), and Laufabraud (from Iceland). Following the class demonstration, attendees will choose one of the flatbreads to make, bake, and bring home. All followed by a tasting with house-made butter and a seasonal soup.
Terry Kelzer, local culinary and cultural expert, brings more than 50 years of cooking and baking experience, as well as a delightful sense of humor, to all her classes. After 12 years working in restaurants and bakeries in the Twin Cities, she and her husband and young family moved to a small farm near Amery where they raised dairy goats, chickens, fruits, vegetables, and herbs. Terry says that is when her education in the basics of real food began, along with a deep appreciation for her ancestors as she had to learn to prepare, process, and preserve everything produced on the farm on an old wood cookstove. During this time, she also cooked and baked ‘from scratch’ for Head Start for 26 years. Terry’s great joy is sharing with others all the things she has learned along the way. Join us and experience both her knowledge and her joy.