Sprouted and No Knead Breads with Chef Megan Hennis
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In this class we will be delving into the world of sprouted grains, and making a fantastic no flour bread that will taste amazing and be easily digestible for those with a wheat intolerance. We will be going through the process of sprouting wheat and then, making it into a wholesome loaf of bread.
No knead bread is pretty amazing and, by the end of this class, you will think so too! We will make two no knead bread recipes. The first is a 100% whole wheat artisan style loaf. The second dough is a focaccia. Half of this dough will be used as a Herb and Parmesan focaccia; while the second half will be used to make a delicious flatbread appetizer to eat while the rest of the breads bake.
Menu:
-Sprouted Wheat Bread
-No knead 100% Whole Wheat Artisan loaf
-No knead Herb and Parmesan Focaccia
-No knead Flatbread Appetizer
Hands on course, 3 1/4 hours
*Please note: a full meal will not be served; but, there will be plenty of tasty samples to eat and take home
Register for this class on the following dates:
January 19, 2015
March 30, 2015
| Cost: |
General: $85 |
Category: |
Everything Else Culinary Workshops |
| Location: |
Cook Culture - Victoria Cooking School
1317 Blanshard St, The Atrium Building , Victoria |
This event is for Adults | |
| More Info: |
Cook Culture 250-590-8161 Event Website |
Views: | 1947 |
