The prevailing discourse within the healthcare sector is that bread is bad for you.
Bread is demonised.
A significant number of healthcare practitioners will tell you that bread is to be avoided. Through no fault of their own, they are caught in a web of misconceptions surrounding bread, flour, monocultures, and fermentation processes. This demonisation of bread is not out of malice but due to a lack of understanding, perceiving it solely through the lens of its most processed, nutritionally void forms. The problem is that modern agriculture and bread-making techniques means that most bread is bad. But, this dominant narrative means that bread has become a victim of oversimplified narratives that fail to capture its nuanced potential for nourishment. The heart of this misunderstanding lies in the understanding that all bread, in its most commercially ubiquitous form, is white, refined, and devoid of nutritional merit. This is only half the picture, and it is a reductionist view that overlooks the rich diversity of bread-making traditions that emphasise whole grains, natural fermentation, and artisanal methods, which can elevate bread to a vehicle for health.
The examination of every aspect of the bread-making process, from soil to slice
This course aspires to challenge and dismantle the entrenched narrative that unfairly maligns bread, advocating instead for a nuanced appreciation of how carefully crafted bread can be among the most nourishing of foods. By exploring the intricacies of bread-making, from the selection of diverse, nutrient-rich grains to the slow, natural fermentation processes that enhance digestibility and nutritional profile, this course illuminates bread’s potential as a cornerstone of a healthful diet. It educates on the dangers of monoculture in grain production and champions the return to more sustainable, diverse cropping practices that benefit our health and the environment.
The diploma offered aims not just to educate on the art and science of baking bread but to empower participants with a comprehensive understanding of how bread can be made in a way that supports optimal health, the examination of every aspect of the bread-making process, from soil to slice.
It is as much a journey through the world of bread as it is a mission to correct the misconceptions that have led to us ruining our relationship with one of humanity’s oldest and most nourishing, and affordable foods.
