Bread for Good workshop: Baking with Rye

Time         10.00 – 16.30
Location   Courtyard Classroom, Bowhouse, St Monans, Fife, KY10 2DB
Date          25th October 2025

Join us to learn about making delicious and nutritious bakes with Scotland The Bread’s Evolutionary rye flour!

About this event
This full-day workshop will provide an introduction to rye flour and how to incorporate it into your baking.

Scotland The Bread director and regular rye bread baker Alison Ramcharran will lead you through all stages of mixing, shaping and baking her seeded rye loaf and a combination wheat / rye loaf. You will also learn how rye can be included in other bakes in ways that enhance their flavour, texture and nutrition. The day will include a tour of the Scotland The Bread mill and the chance to experience working with freshly milled flour.

Refreshments and a light lunch will be provided (please let us know of any dietary requirements when booking).

You will take home the bread made in class, a bag of organic Evolutionary rye flour and a Scotland The Bread dough scraper, all in one of our lovely Flour to the People tote bags!

Previous knowledge of breadmaking and using a sourdough starter is beneficial. This event is not suitable for people affected by coeliac disease.

Profits from ticket sales will support our aims to run workshops with community food organisations. If you would like to contribute a little more to this work you can donate to our ‘Flour to the People Solidarity Fund‘

Price: £195 standard price / £175 for subscribed Supporter (please log in to access the discounted price)
Please note, places need to be booked individually to ensure we have all participants’ contact details.

Refunds: We are glad to accept name changes but can only offer refunds (minus an admin fee) on cancellations when there is a waiting list and when the cancellation is made 14 days or more prior to the workshop.