Baking with Whole Grain

Description

Whole grain is much more than healthy – it is aromatic, versatile, and full of character. In this course, you will dive into the world of the whole grain and learn how to bake breads and rolls with whole grain flours that stay fresh for a long time, taste wonderful, and give your dough a special depth. Together with bread sommelier and master baker Peter Kasimow, you will discover what matters in processing whole grain: from water absorption to soaking times to proper dough handling. You will learn how to make whole grain doughs digestible, how seeds, fruits, and nuts are harmoniously integrated, and why ancient spelt whole grain flour also provides fascinating taste experiences. In the course, you will bake a diverse selection of whole grain breads and rolls – hearty, nutty, fruity, and full of valuable ingredients. Learning objectives Our whole grain course offers you the ideal platform to delve deeper into the craft around the whole grain. At the end of the course, you will understand how whole grain works and how to safely prepare aromatic, juicy, and digestible whole grain baked goods in your own kitchen. You will learn: how a grain kernel is structured and why whole grain flour is so nutrient-rich how to optimize the freshness of your whole grain breads how to properly knead, shape, and bake doughs made from wheat and ancient spelt whole grain how soaking pieces, seeds, fruits, and nuts influence taste & structure how whole grain flour absorbs water, which resting times are important, and why patience is part of success how whole grain affects the body: fiber, vitamins, minerals & secondary plant substances What to expect in the course? Together we will bake: Wheat whole grain bread with seeds and scalded dough Wheat whole grain rolls with seeds and nuts Ancient spelt whole grain bread with dried fruits and apple pieces Mixed bread made from wheat and ancient spelt whole grain flour You will receive background knowledge about the taste, nutritional values, and baking properties of whole grain flours and learn how to easily master typical challenges with whole grain doughs.

Highlights

• Course with bread sommelier Peter Kasimow
• Diverse selection of whole grain breads and rolls
• Practical tips on dough handling and freshness preservation

General Information

The course "Baking with Whole Grain" takes place in Baden, Switzerland, and offers a comprehensive introduction to the processing of whole grain flours. Participants learn how to prepare aromatic and healthy whole grain baked goods in their own kitchen.

Location

Neuenhoferstrasse 109, 5400 Baden, Switzerland

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