Glorious Grains - Working with Wholemeal, Rye & Malthouse

Description

Come and unlock the mysteries of working with wholegrain flours with internationally renowned baker & author, Emmanuel Hadjiandreou.  

Emmanuel is passionate about teaching bread making. Originally from South Africa, where he trained, he has worked all around the world. In the UK for Gordon Ramsey, the Savoy, Flour Power City Bakery, Daylesford Organics and Judges Bakery in Hastings, where he now lives. 

Making the perfect wholemeal loaf can be challenging but with Emmanuel's expert guidance & expertise you will learn the necessary practical skills, knowledge and confidence to enable you to return home and recreate delicious nutritious loaves with the health benefits and robust flavours of wholemeal flours. 

During the day you will make a range of breads including:

• Multigrain seeded bread
• Malthouse walnut bread
• Raisin rye
• Wholemeal soda bread.  

Emmanuel will demonstrate the milling of grains and use freshly milled flour to create fabulous tasting real bread. A recent new addition to the class is the milling of grain from our local farmer Simon, subject to him being able to get away from the farm he pops in over lunch to answer questions too! 

With a maximum of 8 in the class it is very hands-on with plenty of opportunity to ask questions. No experience of baking needed as the kneading, proofing, shaping and baking will all be explained fully.  

The workshop starts promptly at 10am (Arrive anytime from 9.30am for tea/coffee and homemade cookies) and will run through until 4.30/5pm latest. Includes all refreshments, a homemade set two course lunch with wine, beer or soft drinks and afternoon tea/coffee. 

There is no need to bring anything with you as everything you need for the day is provided and you will take home all the bread that you have made together with the recipes and instructions.

Signed copies of Emmanuel's books will be available to buy on the day.