Register for Class
2015 UPDATE: I have closed my blog and business until further notice. If you need assistance with previously purchased products, please contact me at loriviets (at) gmail (dot) com. Thank you for your support for the last 10 years!
Click the screen below for a 2-minute overview of the class:
If you can see this video, then you’ve got what it takes to view the entire class.
Whole Grain Bread 101 e-Class
Are you ready to delight your family and friends with the aroma of fresh-baked bread wafting through your home?
Learn how to make bread from start to finish in 12 interactive video lessons!
Now you can see all the step-by-step details of whole grain breadmaking with the No More Bricks! method, at your own relaxed pace from the comfort of your own home.
Class Format
Just as you would not sit down and eat an entire loaf of bread in one sitting, you will not learn, understand, and remember every single thing you need to know about making bread all at once either! It’s easy to get overwhelmed with too much information, too fast.
That’s why I’ve divided my class into 12 “slices,” so you can digest each concept thoroughly.
Each lesson “slice” contains one or two videos that will walk you through all the decisions and processes of setting up your kitchen for baking healthy, delicious whole grain bread for your family.
You can see them any time of the day or night, as many times as you like.
Class Syllabus
Slice 1 – The Whole Grain Story (whole grains explained visually)
Slice 2 – The Missing Link (proteins, how bread works, and why it can easily fail)
Slice 3 – Buying and Storing Grains & Flour (types of wheat and other grains, how much to buy and store)
=== Bonus Bite! How to Grind Fresh Flour ===
Slice 4 – Tools & Equipment (basic tools, types of mixers, buying tips)
=== Bonus Bite! Homemade Non-stick Pan Treatment ===
Slice 5 – Ingredients (the 6 basic plus 2 specialty ingredients, and hands-on experiment)
===Bonus Bite! How to Buy & Store Yeast===
Slice 6 – Brickbuster Secrets (old rules to unlearn, kneading test, & hands-on experiment)
Slice 7 – How to Make Bread in 10 Steps (Mixer method of bread from start to finish)
Slice 8 – Bread Made Completely by Hand (no machines needed whatsoever)
Slice 9 – Hamburger Buns & Bread Bowls (as pretty as the bakery’s for much le$$)
Slice 10 – Loaves of Fun (variations on loaf breads, roll-ups and knead-ins)
Slice 11 – Festive Dinner Rolls (crescent rolls & other fun shapes)
Slice 12 – Sweet Rolls Made Two Ways (with my secret trick to keep juicy fillings inside)
After you see me bake bread in my kitchen, you’ll be amazed by the confidence you’ll feel to try it in yours!
Available in Two Formats:
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What You Get:
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What You Get:
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59 Responses to “Register for Class”
Hi Lori,
I am anxious to get your classes, but I was wondering…..do you see them once and thats all, or would they go on my own computer? How does it work? I am thrilled that you have done this and I am anxious to get started, but was wondering how it works. Thanks, Julie
Hi Lori,
I am wondering the same thing as Julie so the classes could be reviewed at a latter date. Thanks, Paul
Julie and Paul,
These are streaming online videos – there is nothing to download, but you watch them online as many times as you like. You have unlimited access to them for 6 months.
Hello Lori,
I came across your site thru Google. Have ordered your book and purchased your classes. Although I am a bit irritated by the fact that I tried to pay for the e-classes by debit and when tried to process forced me to purchase thru paypal because it detected that I had an account. I don’t like using paypal and I would think that potential customers would like the option for the “choice” of payment. Also I see nowhere on your site a link for “contact”. Only this comment section.
I look forward to learning lots from you as I’ve already experienced a lot of what your early days were like.
Hi Robert,
Thank you for the feedback – I always appreciate knowing how I can improve. I must agree that I also don’t like paypal and have had the same experience as you described on other websites where I was the customer myself. Thank you for your perseverance in registering anyway! : )
You should be able to make a credit/debit card payment WITH or WITHOUT a paypal account. There is an option that says “Don’t have a paypal account? Click to use your Visa/MC.” If you DO have paypal and want to bypass it, there is an option for that as well. It says, “Continue without logging in to your paypal account.” Both of these can be a little tricky to spot if you don’t know to look for them.
Please feel free to email me at lori@breadclass.com or phone me 660-255-4155 at any time.
you can. Just click on the link below the sign in that says you can continue without logging into paypal.
Hello Lori,
I’d like to join your classes. I’d like to discuss the pay pal issue of having to get an account first in order to purchase your class.
We have experienced with our friends website who had been set up with Paypal, that Paypal can now accept Visa and MC. without having to “join” their system.
I’d like to see if you might contact them with regards to this matter, in order to offer more options to your customers.
Please keep me posted
Thank you,
Sherry
Hi Sherry,
Thanks for letting me know your preference, as I take all suggestions into serious consideration.
In the meantime, it’s not required to join paypal to register. You can use any credit/debit card – the only issue is *if* that card is already registered with an existing paypal account. In that case, paypal will detect your previous account status and not let you bypass it, unless you use a different, non-paypal-registered card.
If you prefer, you can mail a check. Thank you!
Hot baked bread
from oven to plate,
just registered-
I can’t wait!
just couldn’t resist this class any longer-see you on the inside!
Mary Ann
Dear Lori,
I ordered your book a few days ago. read it cover to cover. I thought It was the best help ever. Ive been making bricks for a long time. Just couldnt figure things out, adjusting this and that. I wanted my husband and my self to eat healthy bread. I would grind my wheat and be all excited. after the hundredth loaf. I gave up. So your book title caught my eye. I had to have it. It works. Thank you so much for doing all the foot work. The price was well worth it for me. I made my first 3 loaves today. turned out good. Will even be better next time. Thanks to you I have another step in our healthy eating plan complete.
Sincerely
Bonnie Dixon
Thank you, Bonnie! Congratulations on your successful bread.
Hey Lori,
I just want to thank you so much for your book. I’m finally making good tasting bread! Thanks for all your tips and tricks.
These “slices” look very interesting as I haven’t made a lot of bread myself that involves yeast. I love to cook and bake and just haven’t felt a whole lot of success with bread making. I look forward to learning more.
A bit hesitant with the paypal thing as that is not how I would pay for anything even though the card I would like to use is probably attached to a pay pal account that has all of $8 in it. I did read that a person could send a check. Good to know.
~Linda
just what the world needs, a resurgence of cooking wisdom that has almost been lost. thanks for spreading the light of helathy homemade food.
i am a man that loves to cook. sometimes i make bricks and they are still better tasting than the store
I am a total novice at bread making though I have been wanting to do this for our family for a long time. And I would like my 10 yr old daughter to learn along with me. DO you think it will be too complicated for us? Also I have NO special equipment – no Bosch, no KitchenAid. WIll this course be suitable? Thanks!
Yes, I think it would be very suitable for you. In Lesson 8, I show you how to make bread by hand, using a bowl and spoon, then kneading by hand. You can use whatever flour you have access to; it doesn’t have to be freshly ground in a grain mill. I have heard from some other moms that their children watch along and they enjoy it. However, if for any reason it does not work for you, I offer a money-back guarantee.
Thanks! I will talk to my dd about this and decide.
Dear lori.
My name is mo and i presently live in long beach ca. i am originally from africa and i am planning to open a bakery business there , i am soley interested in bread making , since its a going to be for commercial, i was wondering if you have any dvd,cd or books on sale that can detail, the step by step bread making from the scratch, like,say if you are making hundred loaves how many lb of flour and yeast and other ingredient and quantity needed and the type of equipments that i might need and so and so forth, i will really appreciate it if you can provide me with this information though i would prefer to buy your dvd if you have one presently for sale now. thank you very much
Thank you for your interest! The class is now available on DVD here:
http://breadclass.com/blog/?p=792
Hi Lori,
I came across your site through Heavenly Homemakers. I am very interested in your class but have a question. I too have tried to make homemade bread for my family unsuccessfully many times. Here is the problem…the bread rises, bakes nicely and everything but it doesn’t “perform” like store bought bread. My boys, all 4 of them, basically went on strike in eating the sandwiches I sent with them to school because the bread would fall apart when they bit into it. My only resolution was to make the slices thicker, but who wants an all bread sandwich? Basically I need a bread that is homemade and healthy but “flexible” and performs like store bought bread….
Can you help me?!
Yes, I think I can! I used to have this problem, too – my husband would say the bread just wasn’t “bendy” enough.
I suggest you take the class, try out my recipe and techniques on your family to see if they like it. If you don’t get the results you were hoping for, I’ll refund your money.
If you’re still not sure, I have a free series you can try out by signing up at the link below – but it doesn’t go into everything in depth.
http:www.breadclass.com/classes.html
Are these videos viewed using Flash? I want to use our iPad in the kitchen while working, but Flash is not supported. Just getting started on making bread, so looking for the tricks of the trade to prevent my wheat loaves from falling apart in a spiral due to forming the loaf by rolling it.
Yes, they are flash. If you e-mail me, I have an alternative for you. thanks, Lori
Does your class give tips on storage? I made bread before but if you didn’t eat right out of the oven it was no good! Did I do something wrong?
Hi April,
it sure does! A real test of good bread is if it tastes just as good cold as it does hot, and that’s determined by the recipe and technique, which I’ll show you. Mine bread is soft and lovely for 3-4 days, but I’ll teach you how to freeze dough and/or baked bread properly so you can always keep fresh bread on your family’s table.
I’m interested in your class (definitely the type that needs to see things to learn), but we have dial up service. Do you offer the videos on a dvd?
Yes, I just had some made! The class is now available on DVD here:
http://breadclass.com/blog/?p=792
I ordered my DVDs the other day and I can’t wait to receive them! I own many, many bread cookbooks and your book is by far and away the very best, most helpful one ever published for those of us who mill our own flour and use Bosch mixers. I can’t wait to see you “in action” now on the DVDs! Thank you so much for the effort!
Do your bread recipes include additional gluten? I’ve found one recipe I like that is similar to storebought breat in it’s bendiness, and my family likes it, but 1/4 cup of added gluten per loaf seems like a lot to me and it’s expensive. I’d like to find a recipe that doesn’t require any and still performs well.
hi Lisa,
1/4 cup per loaf is a HUGE amount! You might as well use 1/2 white flour. I use only one tablespoon or less per loaf (1/3 cup for SIX loaves). It is an optional ingredient – some people leave it out entirely and are happy with their bread. In that case, it’s all the more important to use the right kind and amount of flour, and to knead properly.
Lori
Thanks for your help Lori. I forgot to mention that i just watched your video on making Resurrection Rolls. Yes, I’m a little slow reading some of my e-mails but I always save them until I have time to get them. I loved the video lesson! It was very professionally done! I believe you are ready for your own TV show. Thanks again!
Hi Lori!
Much to my frustration, I have always been an expert brick producer. :o) Your free intro lessons have already made a significant difference in my pizza crusts. As I type, I have a beautiful looking loaf of WW bread in the oven! Per my request, dear husband will be ordering your classes on DVD for my birthday. After all, it will be a gift for him and my son as well. ;o)
I do not have a grain mill (although I do have access to several varieties of freshly milled organic flour) or a Bosch, but I’m looking forward to learning more while watching your DVDs!
Many blessings,
Shelly
Julie-
I had knee surgery and ordered you book to read while recovering. I have a NutraMill and the mixer I need, can’t wait to get started. I have a question though, in the video lessons do you cover how to use the fresh ground wheat in quick breads, pancakes, cookies, etc? I am just not sure how to adjust the ingredients for these type of baked goods.
Hi Elizabeth,
The Bread 101 class does not cover any recipes other than those made with yeast dough. I do talk about different types of grains/flours, but it’s mostly directed at bread.
I have a pancake making video/recipe on my blog though, it’s located here:
http://breadclass.com/blog/?p=554
and a biscotti cookie recipe here:
http://breadclass.com/blog/?p=639
In general, I cut the white flour by 25% and use hard wheat flour instead. It doesn’t always work, esp. with cakes, so sometimes individual recipes need more fine-tuning. If you use soft wheat flour, then you’d reduce it by 1-2 T. per cup of white flour called for.
all best,
Lori
Hi Lori,
Taken your course some time ago and am well on my way to becoming a bread master lol. Everyone loves the bread including me. I wanted to ask if you had a recipe method for making biscuits. I’ve tried numerous recipes online and have been unsuccessful in making biscuits that are not heavy, dense or bland. Maybe it’s just me as I’m sure it’s probably a matter of proper portions and also depends on your altitude. Any suggestions you may have would be greatly appreciated. Thanks again for being there for all us “brown thumb” bakers.
Hi Robert, Sorry I didn’t see your email until now – we’re in the middle of a cross-country move. I like to make cream biscuits with whole wheat flour as the extra moisture helps lighten them and it’s faster than cutting in the butter. I don’t have my recipes available right now, so I’m going to list this from memory and hope that it’s correct! I’ll check it later as soon as I can.
1.5 cups whole wheat flour, 1/2 tsp. salt, 1 T. baking powder, 3/4 to 1 cup heavy cream (as needed to make a soft dough. Stir these together and form into a disc about 1″ tall. Cut into 8 equal wedges like a pie (or other shapes as desired) and bake at 400 deg. for approx. 8-10 minutes, until golden brown.
I am a nigerian and i am planning to become a bread baker after retirement can you help me realise this dream.
Can you tell me what dough enhancer is? It might be bread enhancer, it is in your recipe. Where can I find it?
Thanks
Deb
Hi Deb,
First of all, if you can’t find it, it’s fine to leave it out. It will help your bread to stay fresher longer, without going stale. There are lots of versions of it, some called Bread Improvers or Conditioners. The main ingredients to look for are whey, tofu powder, lecithin, citric acid. If the one you find starts with flour, sugar, yeast, salt, then it’s not going to do you much good. Another thing you can do to help in place of this is add an egg per loaf (remove 1/4 cup water) or an equivalent amount of vinegar as yeast in your recipe.
all best,
Lori
Hi Lori,
I noticed in your book, No More Bricks, that you resided in Missouri. I live in the St. Louis area and was wondering if you knew where I could buy wheat berries in bulk. I currently am buying it in Louisville, KY but that is not convenient.
Thank you!
Hi Clare, I used to live near Kansas City, but now I live in Utah. I did a couple of conventions in St. Louis, but I am really not very familiar with what’s available there. I did find out that there are some Azure Standard drop points in the St. Louis area – Jeanette Wood and family are the coordinators for the Midwest area. You can find more info here: https://www.facebook.com/azurestandard
Lori, please explain the difference in the different materials – are they all the same except for the format?
*Book
*DVD Set
*On Line Classes
*Download
I am almost “material” poor. Ex: I paid $25 for “Kneedlessly Simple” to find that most of the recipes contained white flour even tho I questioned the author before I bought it. I might like the download. I am especially interested in “meal-in-a-loaf” except I am strick on ingredients – no niacins, low fat, etc. I am desperately trying to find healthy foods that teenagers will eat compared to restruants and fast food and I NEED to trim time spent in the kitchen.
Hello Pat. There are essentially 2 products here: a book and a video class. They are each available in an online format: the ebook you read on the computer or print off a copy for yourself is exactly the same as the hard copy book, but costs $10 less. The video class can be watched online via a subscription that lasts for 6 months. You would log into the site with a username and password each time you want to view it. Or, you can get the videos on 2 DVD’s that you own forever, that can play in a regular DVD player. The online version is once again $10 cheaper.
Between the book and video – they are essentially the same info – one in a visual format so you can see it done. The book contains more detail and more recipes. They work best in combination together, but either can stand alone on its own to help you get the job done. There is no white flour used in the recipes. I do however have some recipes that call for sugar and other treats, such as for cinnamon rolls, chocolate rolls, etc.
I hope this helps, and I thank you for your interest.
Lori
Hi Lori,
This is exactly what I’ve been looking for, advise for the home grinder. I have a question, is the ebook the same as the book in terms of photos etc. And do I download a file that I keep on my computer?
Hi Russell, I just got back from a 2-week business trip. Yes, the ebook is exactly the same in terms of photos and content. It’s a full-color pdf file that you download and keep on your computer.
thanks,
Lori
I live in the southeast USA (Florida) and would like to know if you can recommend a good quality grain supplier for this zone or at least closer than the ones you recommend in your “No More Bricks” book. I imagine that if the supplier is closer, the shipping costs would be too.
Thank you for your attention.
Hi Marina,
You can look at this link for locating Bosch/Nutrimill dealers, to see if there is one near you. They often sell wheat or know of a good source for one in the area. The “red pins” are usually a store and the “blue pins” are usually a home dealer. If no one is near you in Florida, also try looking up someone in Georgia and South Carolina. I know of a couple of larger grain dealers there.
http://www.lequip.com/locator.php
Lori
Hi Lori,
I purchased your eBook a couple of days ago and what a great read! I have been making bread for a while but when I added the grain mill the bricks started coming. Now I am making spectacular whole grain loafs, equal in crust and crumb to any store bought with no chemicals added. I do have one question. I have a Bosch mixer and have both the usual top mount bowl, and a stainless bottom mount. Have you had the chance to compare the two, especially for small batches?
Hi Russell,
thanks for the note! I’m glad your bread is turning out better now. Despite the fact that I actually work full-time for Bosch mixers now, I have not yet had the chance to use the stainless bowl with the dough hook on the bottom! If I ever do, I’ll post about it.
thanks again,
Lori
Hi Lori,
I have had a subscription to the bread class and your book. I would like to know if the CD’s are the same videos as your Bread Class 101.
Lori–
I am a 77 year old retired college professor who has taken up bread making now that I have time on my hands. I purchased a Nutramill, Bosh mixer is next.
My wife thinks I am crazy, but is glad to eat my bread, although I have made my share of bricks.
As a college professor I have graded my share of student papers (probably 25,000 over 35 years). Reading your book has been an absolute joy. You always remembered who your audience was, but didn’t talk down to them. If only other authors would do the same. The information was invaluable, thanks for your effort in getting it published.
OOPS, my bread is rising and needs to be deflated, divided, and put in pans.
Warren
Warren,
Thank you for your very kind comment! It really made my day. I am so glad you decided to take up making your own bread, as few things provide so much satisfaction and nourishment at the same time. It’s great to hear you think I’ve “made the grade,” as I discovered too late that I had lost the last layer of edits for the book; somehow I did not submit the correct version for publication. As a result, there are many embarrassing mistakes.
Good luck with your breadmaking journey, and I hope you will have a very happy and prosperous 2013.
Lori
Lori, I was wondering if you have tried any “brown and serve” loafs or rolls with the home milled bread dough. I love freshly baked bread and would like to know if it will work with whole wheat, etc.
Thanks
HI Bonnie,
I have not tried this, per se. Usually, I bake all of my bread, rolls, bread bowls, and burger buns, then freeze them for later use. Thaw in the wrapper, then wrap in foil, if desired, and warm in the oven. You cannot tell they’ve been frozen. This works best for me, because I don’t have to worry about whether the center of the bread is fully cooked or not. Another option which I do frequently around the holidays, is to form rolls, crescent rolls, or cinnamon rolls, then freeze them raw. Then y ou can take out the exact number you need, let them thaw/rise, and bake as usual.
Hope this helps,
Lori
I am about to take the plunge and order your book and dvd set. First, though, I have a question – is it absolutely necessary to have a Bosch mixer? I have a heavy duty kitchenaid stand mixer and hope that will be acceptable.
Thanks.
Gail
Hi Gail,
No worries! You can use any kind of mixer or your own two hands. I’ll teach you how to do any and all of these methods. Thanks!
Lori
Lori, I am a registerd member and when I log in my name shows up yet I can’t get to the class. For some reason, the class has a line marked through it. Can this be fixed?
Maryann
Hi Maryann,
I’m sorry – I was away on a business trip. It should be fixed now!
thanks,
Lori