Online Class

Secrets to Whole-Grain Bread Baking

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Discover the secrets to baking hearty, healthy whole-grain bread in your own kitchen for results that are better than ever!

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Michael Kalanty
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Bake your best whole-grain bread with expert guidance from renowned baking instructor and cookbook author Michael Kalanty. Find out how to approach any recipe like a professional baker, as Michael demystifies bread-baking and key concepts from ambient temperature to crumb. Then, learn how to mix, develop and ferment your bread like a pro. Michael will show you how to master a number of favorite shapes and even incorporate solid garnishes such as seeds and grains into your loaves for hearty, toothsome results. Add impressive breads, including raisin whole-wheat swirls, rustic whole-grain boules and even multi-seed bâtards to your baking repertoire today!

Lesson Breakdown

1. Getting Started With Whole-Grain Baking
Meet chef Michael Kalanty and get a look at the breads you'll make, then review the key bread ingredients, learn the concept of "desired dough temperature" and get a primer on the language of baking. Finally, prepare your mise en place -- properly measuring out all your ingredients for the first recipe, a honey whole-wheat sandwich bread.
2. Dough Development & Fermentation
3. Shaping, Proofing & Baking
4. Raisin Whole-Wheat Swirl Bread
5. Rustic Whole-Wheat Boule
6. Multi-Seed Bâtard
7. Multigrain Boule

Taught by

Michael Kalanty
Michael Kalanty
Michael Kalanty has more than 20 years of baking and cooking experience. He is the author of How to Bake Bread: The Five Families of Bread and teaches at the International Culinary School at the Art Institute of California-San Francisco. Michael is also the director of education for the California Culinary Academy.

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