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Whole Grain Baking
Saturday-Sunday 11-12 October 2008

Sales of wholemeal bread are growing again in the UK, but most people choose white, for reasons of taste and cultural conditioning that seem to defy both reason and the nutritional consensus. The outer layers of cereal grains contain most of the broad range of micronutrients that humans need, yet we still give most of them to animals, keeping the less nutritious white stuff for ourselves.

The problem with baking with whole grains (this term is mainly used to denote ‘wholemeal’ flours, rather than the unmilled grains themselves, though these can be used to make some superb breads) is making breads that are both nutritious and delicious, especially to the less adventurous members of the family.

Fortunately, Andrew Whitley has considerable experience in achieving this balance, having started baking for a living thirty years ago using only wholemeal flour stoneground from English wheat.

Whatever your experience or skills, if you want to learn how to make everyday breads that bring out the best in both you and your ingredients, Whole Grain Baking is for you.

You will make a similar range of breads to those featured on the Fundamental course, with the emphasis on managing the distinctive properties of wholemeal flours.

‘I had a wonderful time – and I have to tell you I just made a batch of teacakes which are brilliant. Couldn’t have got close before. Am saving up for another course.'