For National Bread Week 2016, children from the Emo National School took a trip to Odlums Mill to find out more about the story of bread and how it is made. Odlums flour Mill is the last flour mill in the country, and the visit gave the children a chance to learn all about the different types of flour that are made there daily, and the types of bread that can be baked with them.
The children began their day with a talk about the importance of bread as part of a healthy balanced diet, the many different types of flour that it is made with and where it comes from. Tony Kane, Odlums head baker, explained the many different varieties of bread that are available, which you can see they were amazed by!
And then it was time to get baking! The class rolled up their sleeves and got a lesson from Graham Tighe, Odlums Bakery Specialist, on the different types of bread and how to make it. They began by making a wheaten soda bread from scratch, ensuring they got suitably messy in the process! They then made a traditional batch loaf and learned about yeast and how it’s essential in helping bread to rise. As you can see, they had a great time getting involved!
The children ended their day with a ‘design your own sandwich’ competition, and although there were some fantastic entries, there can only be one winner… After all, who doesn’t love a ham, ketchup and mustard sambo?!
A brilliant day was had by all at Odlums Mill and the children learned some essential facts about the importance of bread in the diet! Keep up to date with all of the events running throughout National Bread Week by following @LoveYourLoaf on twitter or @NationalBreadWeek on Facebook.