Helen Holmes is an organic cereal grower and long-standing friend of Wakelyns.
Henrietta runs the Wakelyns Bakery.
We are delighted that they are teaming up to bring this special one-day harvest-time “Field to Loaf” event to Wakelyns.
‘Field to Loaf’ from Helen & Henrietta – Saturday 14 August
Our ‘Field to Loaf’ course will start at 10 and run till mid-afternoon, with lunch and refreshments from the Wakelyns Bakery included. We’ll use traditional techniques to harvest and prepare the grain, before milling it to make fresh bread in the Wakelyns Bakery wood fired oven. As an optional extra, you’ll be able to stay on for a ‘course supper’ in the evening.
In this workshop we will start in the Wakelyns alleyways with organic cereal grower Helen Holmes (seen here, but not at Wakelyns!) outlining how diverse grains such as populations, ancient varieties and everything from ryes to spelts can be grown even on a small scale for home consumption.
We will then traditionally harvest by sickle YQ and Q wheat, tying into neat sheaves.
We will then thresh with a pedal powered grain bike to loosen the grain from the chaff and then winnow in a 1912 made hand-cranked machine to blow the chaff away from the precious grains.
After we’ve freshly stone milled the grains, we will learn more about baking with wholegrain flours with Wakelyns resident baker and cook, Henrietta Inman. We’ll understand the goodness and nutrition contained in the bran and germ, which are stripped from the grain to produce starchy white flour made from the central endosperm. We’ll also learn about the process and science of sourdough, the numerous benefits such as flavour and health, and each guest will take home some sourdough starter and a guide to maintaining it, as well as your wood-fired loaf of bread.
From sowing, looking after and harvesting your grains, preparing the starter to mixing, shaping and baking the loaves, after the class you’ll feel equipped with the information you need to continue growing grains and baking at home. We’ll also discuss the importance, joy and deliciousness of using local grown grain from a local grain network and our role as farmers, bakers and bread consumers in the transition to a regenerative farming future, supporting agroecological farms, soil health and human health.
We’re looking forward to sharing a communal day of learning, harvesting and baking!
Book your event
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Field to Loaf on 14 August 2021 (9:00 am - 4:00 pm)
