wholemeal cob

Baking Basic Breads

This half day hands-on class covers essential breads by which I mean breads you might enjoy everyday, breads to rely on like wholemeal loaves, basic white loaves, rolls and oatcakes. These versatile breads fit into any meal, rolls or toasted wholemeal for breakfast, white loaves for a light lunch, oatcakes with soup or wholemeal and a salad in the evening. We may vary what we bake (and we are open to suggestions).

Wholemeal bread

When we bake wholemeal bread we will use an overnight sponge mixture (don't worry, dead easy and takes 30 seconds) to improve the flavour. We will also try using old dough from a previous baking to give the same boost to the taste of the bread. "old dough" sounds a bit yukky but it is a traditional baker's technique and again is really simple.

A simple white loaf

Not everyone likes brown or wholemeal bread, and some foods call for a lighter texture and taste than wholemeal so knowing how to bake a good white loaf is important.

Milk loaf

This loaf has a wonderful buttery smell and toasts quickly to a golden colour.

Malt and rye flour rolls, malt & walnut rolls, Cotswold Crunch rolls


Delicate wee rolls.

Coarse oatcakes

Tasty, cheap and quick to make, keep well, healthy, go with sweet and savoury: seems a bargain! The technique is straightforward, the ingredients are readily available and the only equipment you need is a baking tray and an oven (well maybe a bowl and a spoon too)

White pitas with onion seed or Sesame

Easy, quick and versatile. Fun for young fingers too.

Wholemeal pittas

These deliciously different pittas keep better than plain white, great toasted next day.

Arabian flat bread

Superficially similar to pittas but much softer.

All the recipes are on this website so you can have a more detailed look at what we do or just get cracking.

breadinfife logo coarse oatcake just rolls White loaf