Bread Making: Granary & Plaited White Rolls

Jim Fisher, Head Chef / Tutor of Exeter Cookery School with a Granary Loaf
A granary loaf ready for baking
A rustic granary loaf
A freshly baked plaited bread roll - learn how to make this on Exeter Cookery School's second half day bread making course
Bread making: GraNAry Loaf & plaited rolls

HALF DAY COURSE (9.30am - 12.00pm or 2pm - 4.30pm)

Only £65.00 per person

A morning or afternoon making two delicious breads: a Granary Loaf and Plaited White Rolls.

Along the way, you’ll learn about the various yeasts available; the difference between flours; why we use ‘strong’ bread flour as opposed to just ‘plain’. You'll also work with lower gluten flours.

Our experienced friendly chefs will show you how to mix and knead the dough for use in the two breads and offer advice and troubleshooting tips on bread making at home.

You will make your own dough from scratch and see it rise in front of your very eyes!

Once risen, you’ll be shown how to give your granary loaf that lovely rustic shape and look, and how to plait the other dough to make plaited rolls.

You'll use a high heat to bake your classic granary loaf, and a bit of steam to bake your plaited rolls in order to give them a lovely sheen (sounds complicated, but simply involves a conventional oven, a baking tray and a kettle).

At the send of the session, you will leave with a perfectly rustic granary and six golden plaited dinner rolls.

Techniques learned:

  • Mixing bread dough
  • Kneading bread dough
  • Proving (raising) methods
  • Plaiting dough into beautiful rolls
  • Egg washing plaited rolls
  • Mixing white, wholemeal and rye flours together
  • Adding seeds and herbs
  • Baking at high temperature
  • Baking with steam (in a conventional domestic oven)
  • Storage and re-heating tips

What you will make:

  • A rustic granary loaf
  • Six plaited white dinner rolls