LES S I O N N S L O AF Lessons in Loaf Contents Introduction............................................................................................... 3 The Real Bread Campaign........................................................................................................................ 3 Keep in touch............................................................................................................................................. 3 What is Real Bread?.................................................................................................................................. 3 Using Lessons in Loaf .............................................................................................................................. 4 Funding....................................................................................................................................................... 4 Practical sessions .................................................................................... 5 Bakers......................................................................................................................................................... 5 Responsibilities to be agreed between the school and baker.............................................................. 5 Criminal Records Bureau checks ............................................................................................................ 6 Working space ........................................................................................................................................... 6 Timings ....................................................................................................................................................... 6 Example lesson plans ............................................................................................................................... 7 Ingredients ................................................................................................................................................. 9 Equipment ................................................................................................................................................ 10 Examples of good practice for school-based cooking projects......................................................... 11 The lessons ............................................................................................. 12 Suggested core lessons ......................................................................................................................... 12 Core Lessons .......................................................................................... 13 Lesson 1: What is Real Bread? (basic) ................................................................................................. 13 Lesson 2: The essential ingredients of Real Bread (Basic) ................................................................ 15 Lessons 1 & 2: What is Real Bread? & The essential ingredients of Real Bread (more detailed).. 17 Lesson 3: Health and safety in the kitchen........................................................................................... 20 Lesson 4: Making Real Bread................................................................................................................. 22 Lesson 5: What did we learn?................................................................................................................ 24 Further Lessons in Loaf......................................................................... 25 Lesson 6: How are different loaves made? .......................................................................................... 25 Lesson 7: More about flour .................................................................................................................... 28 Lesson 8: Bread and health.................................................................................................................... 33 Lesson 9: Real Breads of Britain ........................................................................................................... 37 Lesson 10: Special Real Breads from around the world..................................................................... 40 Experiments ............................................................................................ 42 Gluten washing experiment.................................................................................................................... 42 Yeast balloons ......................................................................................................................................... 44 Indoor wheat growing ............................................................................................................................. 45 Yeast farming........................................................................................................................................... 47 1 Further suggestions for curriculum links............................................. 50 Breakdown by subject ............................................................................................................................ 50 Breakdown by topic ................................................................................................................................ 55 Appendix1: more Real Bread recipes ................................................... 60 Basic Real Bread (white)......................................................................................................................... 62 Real Bread rolls ....................................................................................................................................... 63 Basic Real Bread (wholemeal) ............................................................................................................... 64 Real Bread – sponge and dough method ............................................................................................. 65 Real Bread – sponge and dough method using rye starter ............................................................... 66 Roman flat bread ..................................................................................................................................... 67 Staffordshire oatcakes............................................................................................................................ 68 Steamed ginger buns .............................................................................................................................. 69 Real Bread in a bread machine .............................................................................................................. 70 No knead Real Bread............................................................................................................................... 71 Three recipes for barley flatbread.......................................................................................................... 72 Appendix 2: forms .................................................................................. 74 Photograph Consent Form ..................................................................................................................... 75 Agreement between baker and school.................................................................................................. 76 Feedback form ......................................................................................................................................... 77 Appendix 3: worksheets......................................................................... 78 Useful books and links........................................................................... 79 Credits ..................................................................................................... 79 Copyright notice ..................................................................................... 79 2 Introduction Lessons in Loaf is the Real Bread Campaign’s scheme to encourage people who can bake bread to share this valuable life skill with children in schools. This handbook contains information and ideas to help you run practical bread making classes and create lessons that explore the place of bread in life, past and present. Our intention is to get children asking questions and thinking more about the food they eat, where it comes from and how it is made, engaging them right along the journey from seed to sandwich. The suggested introductory lessons and follow on studies are designed for children aged between eight and eleven years, tying in with Key Stage 2 of the National Curriculum. If you’d like to take children on the whole journey from seed to sandwich, you can use Lessons in Loaf in conjunction with Bake Your Lawn, our guide on how to grow it, mill it, bake it and eat it on your own doorstep. You can download the Bake Your Lawn handbook from www.realbreadcampaign.org The Real Bread Campaign Part of the charity Sustain: the alliance for better food and farming, the Real Bread Campaign’s key aim is to help bring Real Bread back into the hearts of our local communities. Membership of the Campaign is open to everyone who cares about the state of bread in Britain. Some join as individuals, others on behalf of Real Bread bakeries, independent mills, schools and other community groups. The Campaign is funded by the Big Lottery Fund's Local Food programme, which supports local food projects in England.