Jewish Rye and Walnut Currant Rugelach with Amy Emberling and BAKE!

This class is being offered virtually

Join Amy Emberling, Zingerman’s Bakehouse Managing Partner and cookbook author, and the BAKE! Staff for a hands-on afternoon of baking. Together, with Amy, we’ll make two of our favorite Bakehouse items—Jewish Rye and Walnut Currant Rugelach—sharing our stories and baking tips and tricks along the way. Amy will also share her knowledge and insight about these Jewish favorites, including how to make a traditional rye sour starter, and she'll also talk about the Bakehouse’s journey into freshly milled flours. 

For some jewish rye history, head to our blog and read: "Jewish Rye Bread from Eastern Europe to Eastern North America"

For some background on the Bakehouse's journey into freshly milled whole grain flours, head to our blog and read: "Whole Grains and Hope" and "7 Reasons to Fall for Freshly Milled Flour"

This class will include a kit that will be shipped to your house (included in the price of the class) to arrive in time for the class. 

What the kits will (and won’t) include:

For the Walnut Currant Rugelach, BAKE! will provide:

  • Sea Salt
  • Pastry Flour
  • Toasted Ground Walnuts
  • Currants
  • Granulated Sugar
  • Cinnamon
  • Pastry Brush

You will provide: 

  • Unsalted Butter 
  • Cream Cheese  

For the Rye Sour, BAKE! will provide:

  • Freshly Milled Rye Flour
  • Whole Caraway Seeds
  • Instant Yeast
  • Cheesecloth

You will provide:

  • Water
  • Onion

For the Jewish Rye, BAKE! will provide: 

  • "Old"
  • Instant Yeast
  • Ground Caraway
  • Sea Salt
  • All-Purpose Flour
  • Lame with Razor Blades
  • Plastic Card

You will provide:

  • Water

Upon your registration, you will receive the recipes, an equipment list, a grocery list for the items you will need to provide, the Zoom link, and an overview of the class. 

Since our Jewish Rye requires a Rye Sour, which must be mixed the day before class, we will send a short video directly to your email about a week before class on how to prepare the Rye Sour. 


Dates for the Class Class Format Price Class Status Register
Saturday, May 29, 2021 - 2:00pm - 6:00pm EDT
Virtual $150.00 17 spots left