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Breadmaking Courses 2014

The Perfect Gift

for family and friends

GIFT CERTIFICATES NOW AVAILABLE  Please call or email

Welcome to the world…of artisan breadmaking.  You are now entering the The Feast Rising Bakery’s portal to the world of true craft baking.  From the comfort of your computer desk or sofa you can now enter into this mysterious world of the wee hours where passionate but patient skill combines with the best of locally-sourced ingredients to bring you properly made bread.

Futher exploring the pages and posts herein, you’ll discover why The Feast Rising Bakery was conceived and how it continues as a part of a nationwide resurgence in true craft baking, using age-old methods that benefit us all by being in rhythm with Nature .

The Bread lists all that we make, and where and when you can buy our loaves, teacakes, Chelsea Buns.

For those wishing to take back control of what they and their families eat, a roll call of our  Courses has dates throughout 2014.  Complete beginner, seasoned enthusiast, or culinary professional, our courses provide a friendly, supportive and wholly hands-on approach to learning what is truly a skill for life.

Should you want to place an order for collection from either the bakery or any of our retail outlets, or have any questions regarding the bakery, our bread or your homebaking, then please do not hesitate to contact us.  We’d be delighted to hear from you.

Kind regards,

Patrick & Amanda

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A Day of Italian Breads

Immerse yourself into this passionate culture for a day as we bake with its beautiful olive oils & aromatic herbs, roasted tomatoes & semolina

The Venue: The Feast Rising Bakery

The Cost:  £55-00

2014 Dates:  22nd June    sold out

24th August  sold out

28th September  sold out

Duration:  0900-1600

Suitable for… everyone!

What Should I Expect?  Using quality, authentic ingredients, we will bring a real taste of Italy to our day at the bakery. Suitable for beginners as well as the more experienced, we’ll be handling the wet doughs that make focaccia, pizza and ciabatta, and making a country style bread such as pugliese or pane di altamura.  For lunch we’ll be assembling and baking our own vegetarian calzone, accompanied by wine for those who wish to partake.

As with all our courses, all ingredients, equipment and refreshments are provided, and you’ll return home with all you’ve baked, along with the recipes from the day and the confidence and know-how to expand your repertoire.

To book a place on a workshop or for more information simply email or call Amanda or Patrick: feastrising@gmail.com or 07749 470449. Or call in at the bakery to see us – we’ll be delighted to see you!

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Breadmaking at Home – Advanced 2014

Consolidating your experience and expanding your repertoire with confidence

Venue: The Feast Rising Bakery, 23 Arthur Street, Hull, HU36BH

Cost: £65-00

Dates:   Sunday 23rd March 2014   sold out

Sunday 29th June 2014

Sunday 26th October 2014

Duration: 0900-1500hrs

Suitable for… Keen home bread bakers and students who have attended our Breadmaking at Home – The Fundamentals course who both wish to consolidate their experience, deepen their working knowledge and expand their repertoire with confidence

What Should I Expect?  A day of hands-on breadmaking among enthusiastic like-minded souls wishing to deepen their basic knowledge, develop their skills and broaden their repertoire.

Using locally-milled flours and the age-old methods we use at the bakery, you’ll be baking a lovely range of additive-free, slowly fermented breads that will include Caramelised Onion, Kalonji Seed & Mature Cheddar, Malted Walnut Couronne and Yorkshire Ale & Toasted Oat.  You’ll return home with all you bake, the recipes from the day together with the knowledge, skills and confidence to take your breadmaking to the next level and beyond

Breakfast, a delicious vegetarian lunch which we’ll make ourselves, refreshments and all equipment and ingredients are included in the cost of the course.  For any further information then please do not hesitate to contact us, Amanda & Patrick, on 07749 470449, email feastrising@gmail.com or simply call in at the bakery – we’d be delighted to see you!

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Availability

The bakery is open : Thursday 0730-0915/1000-1130                    Friday 0730-1130                                                                                           Saturday 0730-0915/1000-1130

You can also find us at:

Grain Wholefoods, Newland Avenue, Hull (01482 448680) Thurs-Fri from 1130 & Sat from 1000

Cottingham Market, every Thursday from 1000

Humber Bridge Farmers’ Market, every 1st Sunday of the month from 0830

To place an order for collection from the bakery or any of the above retail outlets, simply email or phone prior to 1500 the day before.  07749 470449/feastrising@gmail.com

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Breadmaking at Home – The Fundamentals 2014

Taking matters into your own hands

Venue: The Feast Rising Bakery, 23 Arthur Street, Hull, HU36BH

(more…)

2 thoughts on “Breadmaking at Home – The Fundamentals 2014”

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The Courses

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Our courses are the perfect gift for your family and friends.  Give them a day they’ll remember and the opportunity to learn skills and knowledge that will both empower and deepen each time they use them. Breadmaking is truly a skill for life and love. 

GIFT CERTIFICATES NOW AVAILABLE  Please call or email

As big business continues its unsustainable, business-as-usual, steam-rollering of our enviroment, as the unpalatable truth about industrial, mass-produced food regularly clamours for the headlines, more and more of us are heading for that haven of comfort in our own homes – the kitchen.  Skilling-up, we prepare to take back control of what we and our families are eating, the aromas percolating from our passionate endeavours an invitation to all to reconvene at the epicentre of a brave new world, the dinner table.

Bringing our own home-baked loaves to the centre of that table is as rewarding as it is full of love.  Each bake extends our learning, deepens knowledge, feeding in to our enthusiasm and confidence.  The repertoire expands, and we’re ceaselessly amazed at what we can create with just flour, water, yeast, salt.

Our workshops are based on the age-old methods used at the bakery – engaging with and reaping the benefits of slow fermentation – to produce breads of great integrity, texture and flavour.  Whether you’re a complete beginner, a more experienced home baker or a culinary professional who would like to consolidate and extend your knowledge and skills, our workshops provide the foundation for a life-long love affair with your loaves.

AN INTRODUCTION TO BREADMAKING AT HOME

BREADMAKING – THE FUNDAMENTALS 2014

BREADMAKING – ADVANCED 2014

A DAY OF ITALIAN BREADS

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The Bread

All our breads are made with 100% natural ingredients and contain ABSOLUTELY NO ADDITIVES.  Flour is sourced as locally as possible, with the bulk of what we use milled at Skidby and Driffield. 

SKIDBY STONEGROUND WHOLEMEAL a long, slow fermentation of 100% wholemeal flour stoneground at nearby Skidby windmill, water, salt and yeast, with just a little black treacle for depth of flavour and a rich clour

MULTIGRAIN BROWN regain that lost youth!  Sunflower, sesame, pumpkin and linseeds together with oats are a sustaining, energising mix that makes probably the best toast in the world

WHITE FARMHOUSE a pure mix of locally-milled white flour, water, yeast and salt given a long, slow fermentation gives back to white bread a long lost credibility of flavour and texture

WHITE SESAME BLOOMER flavourful seeds toasting on the crust as it bakes permeate the crumb… Simple and, well… further adjectives up yo you.

GRANARY FARMHOUSE flavoursome classic with malted wheat flakes and our standard long, slow fermentation

LIGHT RYE BOULE a blend of wheat flour and organic dark rye flour give this cob a continental look, texture and taste

ROSEMARY & SEA SALT FOCACCIA our classic slowly fermented, fast-baked flatbread made with good quality extravirgin olive oil, Maldon salt crystals and fresh rosemary harvested discreetly from council hedgerows around town…

KALAMATA OLIVE FOCACCIA our far-flung flatbread, dimpled with the best olives in the world, finished with a sunny je ne c’set quoi of Provencal herbes, fennel seed and orange rind

WOLD’S BATON the crusty, chewy one, 18 hours in the making and stale by lunchtime.  Eat it now!

WALNUT COB just add Stilton

CARAMELISED LOCAL ONION & CHEDDAR slow-cooked local onions reduced to a sticky sweetness that partner perfectly mature Cheddar and kalonji seeds

THE YORKSHIRE TEACAKE a traditional, rich mix of Yorkshire-milled flour, brown sugar, local butter and organic whole milk together with lots of fruit plumped in strong Yorkshire Tea… Famous in the locale.  Quite, dear

CHELSEA BUNS a rich and sticky sweet swirl of fruited dough, cinnamon, lemon…

HOTCAKES! Coloquial name for authentic breadcakes, made with just locally-milled flour, water, a little sunflower oil for longevity, salt and yeast.  Disclaimer: may have cooled by the time you get to them

WHOLEMEAL BREADCAKES as above, but with 100% Skidby stoneground wholemeal flour

POTATO, CHEDDAR & ONION PASTIE organic locally-grown potatoes (Raywell) and onions (Roos) brought together with mature Cheddar, creme fraiche, wholegrain mustard, fresh thyme and just-cracked black peppercorns in hand crimped Cheddar shortcrust pastry

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