Whole Grain Bread Class

This morning I was up early to finish preparing for the Whole Grain Bread Class that started promptly at 9 AM.  Six ladies joined me to learn how to make quick, nutritious whole wheat sandwich bread in 2 1/2 hours, and also a versatile dough that can be used for pizza, pita, focaccia, and so much more.  The Italian bread dough can help you create a pizza in record time, for a relatively fast dinner, or even faster as flatbread or pita.  We even discussed how to grill it in the summer to avoid heating up the house with your oven!

Everyone gathered around the oven to watch as the pita puffed up into cool (well, HOT) pockets, and then sampled it with local raw honey, homemade pear butter, and olive oil and balsamic.  Slices of warm sandwich bread were served as well.

Once the majority of the bread had been baked and the pizza dough had a chance to finish rising, it was topped and baked as well.  One pizza had all natural pepperoni, mushrooms, olives, organic red pepper, mozzarella, and home-grown, home-canned pizza sauce on it (one half was left vegetarian, sans pepperoni).  The other had homemade basil pesto (that I froze from last summer's harvest), mozzarella, grilled organic chicken breast, artichoke hearts, Kalamata olives, homegrown sundried heirloom tomatoes, and organic green onions.  Both were served with a citrus salad (featuring blood oranges, Cara Cara oranges, organic Navel oranges, and organic grapefruit), green salad (organic spring greens, local dried cranberries, local cheese, spiced pepitas, and vinaigrette), homemade raspberry lemonade, and Tazo Focus iced tea.  It was a delicious, gourmet feast!

Each participant was provided with a packet of recipes and tips for success in baking their own breads, and the discussion revolved around ingredients, and the history of wheat.  A raffle was held at the end, and two people were sent home with loaves of bread. 

If you are interested in being part of one of these great classes, contact me right away!  The Classes! link at the top of the site has dates and information on upcoming sessions.  The bread class was full, and the others should fill quickly as well!