Honey & Whole Grain Baking Workshop

This workshop explores how to bake nutritious whole-grain breads and pastries sweetened naturally with honey. The program explains how whole-grain flours behave differently from refined flour, especially regarding hydration, structure, and fermentation time. You will learn how honey improves moisture retention and enhances flavor depth in whole-grain doughs. The workshop includes several recipe demonstrations: honey whole-wheat loaves, honey multigrain rolls, and honey bran muffins. Techniques such as autolyse, bulk fermentation management, and stretch-fold cycles are illustrated step by step. The course includes a fiber-content chart and recommendations for balancing heavy flours with lighter varieties. You’ll also learn about flavor pairing—such as nuts, seeds, and dried fruits—that complement honey and grains. Problems like dense loaves, tough crumb, and bitterness are addressed with practical fixes. By the end, you will understand how to produce whole-grain baked goods that are moist, flavorful, and nutritious.

Format: Workshop videos + recipe book + whole-grain baking guide
Duration: 3.5-hour workshop
What You’ll Learn: Whole-grain structure, honey-moisture pairing, fermentation adjustment, recipe adaptability
Target Audience: Bakers who prefer healthy and hearty bread options