German Breads
32 32 people viewed this event.
Paid
Are you longing for a slice of authentic German bread? Stuffed full of hearty whole grains, seeds and fibre with dense chewy textures, the rich complex flavours of rye and spelt flours, perhaps enhanced by sourdough cultures? We’re off to Germany in October (for our 25th wedding anniversary) so the final decision on which breads to include will be based on the favourites we find in Germany’s bakeries. I’ll be looking to taste roggen brot, Weitz Brötchen, Bauern Brot, Vollkorn brot and Münchner Brezel for starters…
| Dates | Tuesday 14th April 2026 |
| Times | 9.30 – 3.30pm |
| Costs | £160 per person |
| Class Length | 6 hour class starting at 9.30am |
| Class Size | Maximum 8 Bakers |
| Suitable for | Beginners / Home cooks |
What’s included:
All ingredients, aprons and equipment
Second Breakfast
Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
Second Breakfast
Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
What to expect:
An enjoyable, relaxed, and informative day surrounded by people who love food and good company. Everyone is welcome – from complete novices who’ve never baked a loaf of bread in their lives, to those who bake bread regularly and are keen to expand their repertoire or master a specific skill.
You will bake:
To be decided
Timetable:
9.30am – Coffee and a chat about your baking experience & what you want out of the day
11.30am – Second Breakfast
2.30pm – Lunch with a glass of wine
3.30pm – 4.30pm finish, but this can be variable
Skills taught:
Traditional kneading techniques
Judging rising times and temperatures
Shaping and adding fruit
Working with low gluten flour like spelt and rye
Baking stones and steam
Judging rising times and temperatures
Shaping and adding fruit
Working with low gluten flour like spelt and rye
Baking stones and steam
Allergen information:
The classes include a wide range of ingredients including wheat, rye, dairy, eggs, nuts, sesame sulphites and soya so whilst we make every effort to avoid cross-contamination, this cannot be guaranteed.
Dietary restrictions:
Please inform us if you are vegetarian or have any food allergies / significant intolerances
Ticket Information
Note: If the classes are showing as sold out or if you need two spaces but there is only one space left, please contact Rachael to be added to the waiting list or to see if we can squeeze you in.
Recent Comments