Saturday, July 28, 2018

 Early bird registration: $110 per person

(includes lunch and all materials)

by May 30 , 2018 

after May 30th the workshop is $135


Learn to make seven kinds of delicious yeast breads in one fun, hands-on class!


Making fresh, nutritious, delicious bread is a lot easier than you many have been led to believe. And absolutely nothing can match the aroma or taste of fresh-from-the-oven bread. In this five hour intensive you'll learn to bake a variety of yeast breads.  Even better, you'll know exactly what is in your food. Commercial bakeries employ various dough conditioners and additives for several reasons: to shorten dough rising times, to increase shelf life, ensure uniformity, make the bread a more attractive color, and make the dough easier for their machinery to process. Simply stated: ew! Baking your own bread will also extend your food budget, and your friends will all think you're a genius. What's not to like?

Included in our day will be:

  • Foccaccia

  • Honey Oatmeal Bread

  • Cinnamon Rolls

  • Quick French Bread

  • No Knead Harvest Bread

  • Sprouted Wheat Bread

In class you will learn and practice a variety of techniques, including using a biga (yeast starter), kneading dough, using a no-knead recipe, how to sprout grains for use in baking. Appropriate for those who are 15 or older. 

Class includes:

  • expert instruction

  • LOTS of hands-on experience

  • a copy of the Mercantile's own Bread Zine (13 of our favorite recipes)

  • a dough scraper of your very own

  • samples of each type of bread we make

  • a delicious lunch


Class is limited to six participants for optimal learning opportunity


NOTE: This class begins at 9:30 a.m. If you do not live in the Northeast Missouri area, we recommend booking a room at the Mercantile for Friday night. Class participants receive a room rate discount of 20%


Click here to register.


Cancellation Policy: Full workshop fee and full accommodations charge (if any) are both due at time of reservation. Full refund (less $25 accounting fee) returned with a full 7 days notice. Less than 7 days notice for a cancellation will result in loss of deposit.



About Your instructor:

Alline Anderson and her husband Kurt Kessner moved to Dancing Rabbit in 1999, when the 280 acres had just a machine shed, a pole barn and a bunch of scrubby little trees.


Nineteen years later Alline and Kurt are still here, delighted by the growth and progress of the village. In 2010 they opened the Milkweed Mercantile Eco Inn, a strawbale, solar and wind-powered business, which serves as an unofficial DR welcome center. Beginning January 2017 the Mercantile begins operating as a worker-owned cooperative, which enables Alline and Kurt to do just the things they love the most. For Alline, this is canning and baking!


Alline found Dancing Rabbit's DIY enthusiasm to be especially encouraging and began to practice bread baking. Soon the successes were outnumbering the inedible, and guests began asking for recipes, and classes.


In 2014 she launched the Mrs. Milkweed's brand of jams, pickles and chutneys. Made in small batches from organic local ingredients, they are served in Mercantile meals and purchased by Mercantile guests to take home and enjoy. Alline finds the combination of baking bread and making jam to be just about perfect.


When not working in the Mercantile, Alline volunteers for the Sierra Club, leading and cooking on trips around the world. She never met a book she didn't like, loves textile arts, and enjoys hanging out with Kurt and their dog Virgil. Email Alline.