I attended a baking  class at Meyer’s Bagerei in Long Island City, taking a short course in baking rugebrod 100-percent rye. Instructor Rhonda Crosson, Meyer’s head baker, is responsible for introducing Claus Meyers’ Danish breads to New York.

Her session featured a focus on the process of mixing dough by hand and explaining differences between wheat and rye bread. Though only three hours, it managed to go deep yet stay understandable throughout. A nice treat included a short nibble break, time for rye bread, cheese and cider made from Meyer’s farm. Here’s what we saw and did.