- Email: [email protected]
Whole-grain bread baking class
~_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 11 ... 1 _ , • • • _ _ •
_ _ _ _. . - - - - ' - _ . -
-
Whole-Grain IJread Baking Class aM
Anita Courtney, Nutritionist, Lexington-Fayette County Health Department, 650 Newtown Pike, Lexington, Kentucky 40508
Whole-grain bread baking classes are a positive, innovative way to provide nutrition education and encourage dietary change. The classes provide each participant with a chance to make a loaf of bread from start to finish and an opportunity to learn more about nutrition through activities that are offered while the bread is rising and baking. We advertise the class through newspaper announcements, flyers, and posters. Each class is limited to 14 participants. (Extra names are put on the waiting list and notified of the next class.) The fee of $2.50 per person covers the costs of ingredients and handouts. The class is three hours long and meets only one time. If you are interested in teaching such a class, do not let lack of fancy accommodations stop you. I use a small church kitchen. Some of the people work on counter tops while the others use a large table set up in the hall. Although the church kitchen contains two ovens, we also use several toaster ovens, so that we can bake all 14 loaves at once. Since the kitchen has no utensils, we ask each participant to bring a bowl, measuring cups and spoons, a large mixing spoon, and a loaf pan. The close working conditions seem to encourage interaction, creativity, and cooperation. We have found that dividing the class into two groups with one nutritionist leading each group works well. Each participant receives a copy of the recipe (see recipe A), and we "talk" the group through the actual mixing and kneading process, explaining nutrition and chemical principles of bread baking as we go along. We also discuss the function of each ingredient, yeast metabolism, gluten development, and rising and baking conditions, as well as the advantages of using whole grains and of limiting intake of fat, sweeteners, and salt. Once each student has mixed the
_~ _ _
usually generate enthusiasm and interesting group discussions. By this time, the bread has finished baking and the students proudly take their loaves home. Bread baking classes allow for a positive educational experience. Participants feel good about themselves because they have successfully made a loaf of bread. (To date. we have not had a single "flop.") Although students' personal dietary habits are not the focus of the class, nutrition topics are introduced in a nonthreatening way in conjunction with the acquisition of new skills . Because their personal habits are not scrutinized, the participants seem to feel safe and ask many questions. Many participants say that they signed up for the class because they like the way homemade bread tastes, not because they were interested in nutrition. However, most say they were excited to find the nutrition education portion of the class interesting , useful , and motivating.
dough, it rises for forty-five minutes. While it is rising. we lise another dough (see recipe B) made earlier in the day to demonstrate braiding and shaping techniques. The dough is divided among the students for shaping into a variety of rolls (crescent, bowknots, parker house. etc.) and small braided loaves. Then the rolls and loaves are placed in the ovens to bake. Within a short time the room is full of wonderful aromas, and soon the bread made from the second dough is ready to eat. Next, participants "punch down" the doughs they made earlier and shape the loaves. The dough again rises, this time for twenty minutes. Participants use this time to clean-up and to look over nutrition handouts and displays. Then the bread is ready to go into the oven. While it is baking, we show the excellent film "Eat, Drink and Be Wary" (see note), which discusses whole grains, sugar, additives, and advertising. The film and handouts Recipe A Whole-Wheat Sandwich Bread
1 loaf 1 cup warm water (110 to 11 5°F) 2 teaspoons dry yeast 2 tablespoons plus 2 teaspoons o il 2 tablespoon, plus 2 teaspoons honey 1 small egg. beate n
3 loaves 3 cups warm water
2 tablespoons dry yeast 1/2 cup 011 112 c up honey 1 large egg, beaten 2 t easpoons salt (optIOnal) 8 to 10 cups whole-wheat flour
2/3 teaspoon <;alt (optional) Aboul 2 3/4 to 3 113 cups whole-wheat flou r Put water
In
a farge mixing bowl Sprinkle yeast mto the water and let stand until foamy,S to 10 minutes. Add all, honey,
egg, and salt. Add 4 cups flour (add 1 W cups If making 1 10aO Beat 200 times by hand or 1 minute With mIXer Let stand 15 minutes until bubbly and starting to nse . Add 3 to 5 more cup; of flour (1 1/4 to 2 cups if making 1 10aO until dough pulis away {rom Sides of bowl Knead by hand about 10 to 15 minutes unlll dough IS smooth and no lo nger stICky Add a little more flour If needed If uSing a dough hook, mix for 8 minutes Place dough 10 an oiled bowl Turn dough over to coat the surface With the OIl Cover and let n~e
In
a warm place until double
In
bulk Punch down and Jet flse another half
hour until dough 15 double-thiS step IS optional Punch down and shape IOta loaves let nse In size Bake .11 4000f (make sure oven IS preheated) for 20 minutes or until done
In
greased pan until double
Recipe B Whole-Wheat Braided BreadMakes 2 Large Braid. ThiS IS a richer dough than the sa ndw Ich bread and IS used for ~haped breads-braids, rolts, or free-form loaves ThiS dough IS easy to work with, rises and bakes qUickly. and makes a delfClOU'i bread
1 3/4 cups water, lukewarm 1/4 cup honey
2 tablespoons dry yealt 1/3 c up dry milk 3 1/2 c ups whole-wheat flour 1 cup unbleached white flour 2 teaspoons salt (optIOnal) 1/4 cup butter or margarrne, softened
Pour the warm water mto a large bowl Add the honey and spnnkle the yeast on the top of the water. In a few minutes,
when the- yeasf come~ bubbling to fhe tup, add milk and half of the flour Beat very well Add sa lt and softened butter. Add the remaining flour c up by cup, mixing well. Knead It In the bowl untIl It IS no longer sticky and then turn If onto a floured board Knead In the rest of flour let rISe
In
an oded bowl
In
a warm place until double
In
bulk Punch down DIVide the
dough Into 6 equal parts Roll each part Into a long rope Make 2 separale braids (3 ropes each out of the 6 ropesl Place the braids on gredsed cookie sheets that have been dusted With cornmeal Brush With melted butter or margaflne let fl se Bake al 400°F for 15 10 20 minutes Note " Eat. Dnn" and Be Wary; ' 16 mm. 21 minutes. dlStnbuted by Churchill Film,. 662 North Robertson Blvd. Los Angeles. Cahfornla 90069
JOURNAL OF NUTRITlDN EDUCATION 17: 196A. 1985
_ _ _ _. . - - - - ' - _ . -
-
Whole-Grain IJread Baking Class aM
Anita Courtney, Nutritionist, Lexington-Fayette County Health Department, 650 Newtown Pike, Lexington, Kentucky 40508
Whole-grain bread baking classes are a positive, innovative way to provide nutrition education and encourage dietary change. The classes provide each participant with a chance to make a loaf of bread from start to finish and an opportunity to learn more about nutrition through activities that are offered while the bread is rising and baking. We advertise the class through newspaper announcements, flyers, and posters. Each class is limited to 14 participants. (Extra names are put on the waiting list and notified of the next class.) The fee of $2.50 per person covers the costs of ingredients and handouts. The class is three hours long and meets only one time. If you are interested in teaching such a class, do not let lack of fancy accommodations stop you. I use a small church kitchen. Some of the people work on counter tops while the others use a large table set up in the hall. Although the church kitchen contains two ovens, we also use several toaster ovens, so that we can bake all 14 loaves at once. Since the kitchen has no utensils, we ask each participant to bring a bowl, measuring cups and spoons, a large mixing spoon, and a loaf pan. The close working conditions seem to encourage interaction, creativity, and cooperation. We have found that dividing the class into two groups with one nutritionist leading each group works well. Each participant receives a copy of the recipe (see recipe A), and we "talk" the group through the actual mixing and kneading process, explaining nutrition and chemical principles of bread baking as we go along. We also discuss the function of each ingredient, yeast metabolism, gluten development, and rising and baking conditions, as well as the advantages of using whole grains and of limiting intake of fat, sweeteners, and salt. Once each student has mixed the
_~ _ _
usually generate enthusiasm and interesting group discussions. By this time, the bread has finished baking and the students proudly take their loaves home. Bread baking classes allow for a positive educational experience. Participants feel good about themselves because they have successfully made a loaf of bread. (To date. we have not had a single "flop.") Although students' personal dietary habits are not the focus of the class, nutrition topics are introduced in a nonthreatening way in conjunction with the acquisition of new skills . Because their personal habits are not scrutinized, the participants seem to feel safe and ask many questions. Many participants say that they signed up for the class because they like the way homemade bread tastes, not because they were interested in nutrition. However, most say they were excited to find the nutrition education portion of the class interesting , useful , and motivating.
dough, it rises for forty-five minutes. While it is rising. we lise another dough (see recipe B) made earlier in the day to demonstrate braiding and shaping techniques. The dough is divided among the students for shaping into a variety of rolls (crescent, bowknots, parker house. etc.) and small braided loaves. Then the rolls and loaves are placed in the ovens to bake. Within a short time the room is full of wonderful aromas, and soon the bread made from the second dough is ready to eat. Next, participants "punch down" the doughs they made earlier and shape the loaves. The dough again rises, this time for twenty minutes. Participants use this time to clean-up and to look over nutrition handouts and displays. Then the bread is ready to go into the oven. While it is baking, we show the excellent film "Eat, Drink and Be Wary" (see note), which discusses whole grains, sugar, additives, and advertising. The film and handouts Recipe A Whole-Wheat Sandwich Bread
1 loaf 1 cup warm water (110 to 11 5°F) 2 teaspoons dry yeast 2 tablespoons plus 2 teaspoons o il 2 tablespoon, plus 2 teaspoons honey 1 small egg. beate n
3 loaves 3 cups warm water
2 tablespoons dry yeast 1/2 cup 011 112 c up honey 1 large egg, beaten 2 t easpoons salt (optIOnal) 8 to 10 cups whole-wheat flour
2/3 teaspoon <;alt (optional) Aboul 2 3/4 to 3 113 cups whole-wheat flou r Put water
In
a farge mixing bowl Sprinkle yeast mto the water and let stand until foamy,S to 10 minutes. Add all, honey,
egg, and salt. Add 4 cups flour (add 1 W cups If making 1 10aO Beat 200 times by hand or 1 minute With mIXer Let stand 15 minutes until bubbly and starting to nse . Add 3 to 5 more cup; of flour (1 1/4 to 2 cups if making 1 10aO until dough pulis away {rom Sides of bowl Knead by hand about 10 to 15 minutes unlll dough IS smooth and no lo nger stICky Add a little more flour If needed If uSing a dough hook, mix for 8 minutes Place dough 10 an oiled bowl Turn dough over to coat the surface With the OIl Cover and let n~e
In
a warm place until double
In
bulk Punch down and Jet flse another half
hour until dough 15 double-thiS step IS optional Punch down and shape IOta loaves let nse In size Bake .11 4000f (make sure oven IS preheated) for 20 minutes or until done
In
greased pan until double
Recipe B Whole-Wheat Braided BreadMakes 2 Large Braid. ThiS IS a richer dough than the sa ndw Ich bread and IS used for ~haped breads-braids, rolts, or free-form loaves ThiS dough IS easy to work with, rises and bakes qUickly. and makes a delfClOU'i bread
1 3/4 cups water, lukewarm 1/4 cup honey
2 tablespoons dry yealt 1/3 c up dry milk 3 1/2 c ups whole-wheat flour 1 cup unbleached white flour 2 teaspoons salt (optIOnal) 1/4 cup butter or margarrne, softened
Pour the warm water mto a large bowl Add the honey and spnnkle the yeast on the top of the water. In a few minutes,
when the- yeasf come~ bubbling to fhe tup, add milk and half of the flour Beat very well Add sa lt and softened butter. Add the remaining flour c up by cup, mixing well. Knead It In the bowl untIl It IS no longer sticky and then turn If onto a floured board Knead In the rest of flour let rISe
In
an oded bowl
In
a warm place until double
In
bulk Punch down DIVide the
dough Into 6 equal parts Roll each part Into a long rope Make 2 separale braids (3 ropes each out of the 6 ropesl Place the braids on gredsed cookie sheets that have been dusted With cornmeal Brush With melted butter or margaflne let fl se Bake al 400°F for 15 10 20 minutes Note " Eat. Dnn" and Be Wary; ' 16 mm. 21 minutes. dlStnbuted by Churchill Film,. 662 North Robertson Blvd. Los Angeles. Cahfornla 90069
JOURNAL OF NUTRITlDN EDUCATION 17: 196A. 1985