Whole Food, Plant-Based Bread Baking for the Beginner
Learn to bake wholesome, plant-based breads using simple, healthy ingredients.
May 16, 2026—Noon to 3:30 PM ET
In Whole Food, Plant-Based Bread Baking for the Beginner, you will learn the fundamentals of baking with whole grains and other minimally processed plant-based ingredients. You will explore how to choose and incorporate numerous flours, seeds, and natural sweeteners; you will also touch on the nutritional benefits of WFPB bread. You will learn essential bread-making techniques, such as mixing, kneading, and proofing dough, and methods for achieving the perfect crust and crumb.
The best part? All of this can be achieved from the comfort of your own kitchen! In this live cook along, Chef Del will draw on his decades of plant-based baking experience to guide you through the essential WFPB baking techniques. You’ll make various breads, including whole wheat loaves, flatbreads, and rolls, and learn to create flavor using herbs, spices, and other healthy plant-based ingredients. You will also learn how to troubleshoot common issues, such as a dense texture or a lack of rise. By the end of the class, you will have the skills to bake healthy plant-based bread from scratch and experiment with your own recipes.
Class Overview
Live online baking session
Four delicious recipes
Bonus e-book
Inside the Class
- Hands-on guided bread baking
- The role of whole grains in WFPB nutrition
- Plant-based baking fundamentals
- How to work with whole grain, oil-free dough
- Troubleshooting plant-based baking issues
- Recipes with WFPB ingredients
Who should enroll?
- Plant-based cooks who want to learn the fundamentals of whole grain bread baking
- Experienced whole food, plant-based (WFPB) people looking to expand their skills with new bread varieties and techniques
- Home bakers interested in baking nutritious, affordable breads while maintaining full control over ingredients
- Anyone eager to troubleshoot common baking challenges and master healthier methods for making loaves, rolls, and flatbreads
Class Sections
The Role of Whole Grains in WFPB Nutrition
Whole grains have been a cornerstone of human nutrition for thousands of years, providing essential energy, fiber, and nutrients that have sustained many civilizations. Their unrefined nature preserves important vitamins, minerals, and complex carbohydrates, making them a foundational food for health and longevity across cultures.
Basic Bread-Baking Ingredients
Whole food, plant-based (WFPB) bread requires simple, natural ingredients that align with the principles of a healthy, minimally processed diet. The key ingredients in WFPB bread are carefully chosen to provide both nutritional benefits and optimal texture and flavor.
Equipment and Tools
Bread baking requires less equipment than other types of food preparation. Chances are high that you already have many of the tools you need in your kitchen.
Essential Components in Bread Baking
Bread baking is a delicate balance of science and art, with several essential activities ensuring the perfect loaf. Proofing, kneading, rising, and baking are the steps required to transform dough into bread and seal in the flavors. Through these steps, we’ll show you how to create a loaf that far exceeds the quality of any bread you can buy in the store.
Meet Your Instructor
Chef Del Sroufe
Del Sroufe is a Culinary Specialist with the T. Colin Campbell Center for Nutrition Studies (CNS) and the host of CNS Kitchen, a supportive group for those looking to adopt a whole food, plant-based lifestyle. Del has owned and operated several plant-based businesses, worked as a plant-based personal chef, and written four cookbooks, including the New York Times bestseller Forks Over Knives—The Cookbook.
Register
Can’t make it live? Don’t fret! This class will be recorded and made available to all registered participants, allowing you to watch at your convenience.