Healthy Bread Baking Class
In this class we will be baking: Spelt bread loaf & buns / No-knead rye buns / Wholemeal flat breads
We will be using dark and white spelt to make a free standing loaf and some smaller buns. The buns are rolled in polenta, which gives them a nice crunch! The loaf is proved in a basket, which gives the final the characteristic circular lines. We will use the rye flour for some no-knead buns. These buns are great; all the ingredients are stirred together with a spoon and there is no need for kneading! Finally we will make some flatbreads using wholemeal flour. These breads are perfect for Mediterranean mezze such as hummus and tzatziki.This is a 5 hour long class. After an introduction to breadmaking, we will start making the first dough. While the doughs are proving, we will serve a light meal, and I will use the break to discuss bread baking techniques, the kinds of flour to use for certain types of breads and how to make bread baking a part of your daily life. You will take home all the goodies you baked in the class.
