Tuesday-Wednesday November 16th-17th 2010

Cost £395      Book a course now

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Few people know that all UK flour except wholemeal must by law be fortified with chalk (calcium carbonate), iron and two B vitamins to compensate, in a small way, for the depletion of nutrients brought about by milling whole wheat into white and light brown flours.

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. If we want to avoid the compulsory adulteration of our flour with synthetic additives whose effectiveness is doubtful, we need to opt for unrefined flour.

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 sure that nutritious also means delicious, especially for the less adventurous members of the family. Fortunately, Andrew Whitley has considerable experience in achieving this balance, having started baking for a living over 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.

‘It has been an excellent weekend that has been enjoyable, informative and great practical hands-on experience. Enjoyed working with others in non-pressured but relaxed atmosphere. I want to do more!'