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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 aM _~ __ |
