|Mural at Zingerman’s Bake House, Ann Arbor.|
Len took a rye bread baking class there last week.
|The bake house, the classrooms, the creamery,|
the candy shop, and the coffee shop are all together in
a sprawling semi-industrial complex.
|It was a beautiful day, and we had a quick snack before he went into the classroom.|
|The small, dark rye went very well with salad and black bean “meatballs.”|
As it was a German-style bread, I tried for German-style flavor (but meatless).
NOTE: How to make these black bean “meantballs” — Combine and mash the following with a potato masher: 1 beaten egg, 1 can of drained black beans, 10 finely chopped pecans or walnuts (= 2 tablespoons), 1/3 cup Panko breadcrumbs, salt, pepper, ground caraway seeds, and herbs to taste. Form into 8-10 small patties, chill for a while to firm them up, and fry them in oil on medium heat. Serve with yogurt sauce flavored with capers and herbs.
|This week’s class was Len’s second Zingerman’s baking school experience. The first (here) was in 2019.|