German Breads
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. The day will include some of the following: Roggen brot : a traditional German bread known for its dense, hearty texture, deep earthy flavor, and high rye flour content), Brötchen : small white rolls known for their crispy crust and soft, fluffy interior and a favourite for breakfast stuffed with cheese or meat. Bauern Brot : a hearty German bread with a dense, chewy texture, thick crust, and slightly tangy flavor, Vollkorn brot a type of brick-like bread that has rye integrated into the dough in many forms: a rye levain, cooked rye berries, rye flour, and cracked rye and Münchner Brezel a Bavarian style soft pretzel.
| Dates | Tuesday 23rd June 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:
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:
You will bake:
Timetable:
Skills taught:
Judging rising times and temperatures
Shaping and adding fruit
Working with low gluten flour like spelt and rye
Baking stones and steam
Allergen information:
Dietary restrictions:
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.
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