West Virginia
If Bread is the Staff of Life, You Should Discover Appalachian Salt Risin’ Bread
Learn how to make traditional Appalachian salt risin’ bread — plus other specialty breads — in a local baking class and discover why this uniquely pungent bread is a regional favorite!
Rating (5)
Program No. 18630RJ
6 days
Starts at
Getting There
See travel details and required documents

At a Glance

Bread is the staff of life, they say, and nearly every culture has a variety of this staple food to call its own. In Appalachia, the traditional specialty is salt risin’ bread! Join local bakers for a bread-baking class with a special emphasis on using whole grain flours to make a variety of breads: from flat breads to light tender rolls, from sourdoughs to sweet buns, from quick breads to long slow risings.
Activity Level
Easy Going
Minimal walking and standing on this program.
Small Group
Small Group
Love to learn and explore in a small-group setting? These adventures offer small, personal experiences with groups of 10 to 24 participants.

Best of all, you'll ...

  • In the newly remodeled kitchen at Cedar Lakes Craft Center, enjoy hands-on classes in baking salt risin’ bread and more.
  • Mary Beth Lind, author of "Recipes from the Old Mill: Baking with Whole Grains," shares her experience and love of working with whole grains.
  • Experience the culture of Appalachia through lively evening entertainment.

General Notes

Please note that there may be additional fees for supplies required. Please call for additional information. Due to the nature of this program, listening devices are not available.
Featured Expert
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Mary Beth Lind
Mary Beth Lind earned a degree in home economics from Eastern Mennonite University and a degree in foods and nutrition from Oregon State University. A registered dietician, Mary Beth and her husband work together in market gardening and founded Mountain Retreat, a retreat center in rural West Virginia. Mary Beth grew up near her family's steam-powered gristmill in West Virginia, and she and her sister, Sarah Myers, are co-authors of "Recipes from the Old Mill: Baking with Whole Grains.”
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Mary Beth Lind

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