Artisan Bread Baking - Rye and Heritage Grains
There is a growing interest in how to combat the lack of diversity in our diets.
We know that we need to eat more fibre, we need to have access to more phytonutrients and we need to promote biodiversity in agriculture. Health conscious and adventurous consumers are more willing to branch out into different territory when it comes to bread. If you need a baking challenge that addresses some of these topical and important issues but is also fun and fascinating, this is the course for you.
During this two-day course, you will gain the practical skills and knowledge to bake confidently using several different and interesting flours. Using teff ( a gluten-free flour from Ethiopia), kamut ( a nutritious ancient grain from Egypt), spelt ( used by the Romans, and produced by crossing emmer with wild grasses), einkorn ( an ancient wheat from Turkey) barley and rye, you will be able to explore the rich heritage of these flours and learn how to wrangle them into shape! Baking with flour of various strengths and gluten content presents some interesting challenges, and who better to help you meet them than expert baker and author Emmanuel Hadjiandreou.
Fascinate friends and family by bringing home:
- Wholegrain spelt/kamut* sourdough
- Spelt ciabatta
- Wholegrain barley rye bread
- A teff loaf
- Einkorn loaf
- New York style rye sourdough
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
We make a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their bread home.
Refreshments will be available throughout the two days, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.
10:00 - 17:00