Blair Atholl Watermill Logo
Rami working in the mill
Blair Atholl Watermill baking classes

Our Basic Bread Making Courses are the perfect opportunity to discover more about traditional bread making to create a wonderful variety of breads using different types of flour. The courses are run by Rami who will share his knowledge gained from milling and baking over the last 12 years.

The aim of the course is to provide you with the confidence and knowledge to produce your own bread at home. Using different types of flour and yeast, you will learn how to bake different kinds of bread in the traditional manner and take home what you baked with your own hands.

The Bread Baking Courses are for a maximum of five participants in the relaxed atmosphere of the Watermill bakery. The course includes a light lunch made fresh in the tearoom from local ingredients. You also receive a recipe pack, a bag of stone ground wholemeal flour and a Watermill apron.

Intermediate Bread Making Course

This is a one day course which is suitable for anyone with a basic knowledge of bread making and would like to further their skills. This course is a natural progression for anyone who has completed the Basic Bread Making Course.

During the day you will learn more about a wider variety of breads including sour dough, the different types of flours and more techniques. The aim is to build on your expertise to produce a wide range of interesting products with confidence.

The Intermediate Bread Making Course is for a maximum of five participants held in the relaxed atmosphere of the Watermill Bakery. The course includes a light lunch made fresh in the tearoom from local ingredients and refreshments during the day. You also receive a recipe pack, a 1.5 kg bag of stone ground flour and a Watermill apron.

Two Day Sourdough Baking Course

This two day course will gave you the skills to bake a variety of sourdough loaves including rye bread, pain de campagne and more. If you would like to learn how to make breads with lots of character as they have been baked for thousands of years, then this is the course for you.
The course will cover all the stages of making sourdough from the fermentation to the final loaf.

The Course is for a maximum of five participants in the relaxed atmosphere of the Watermill bakery. The course includes light lunches and refreshments on both days and an evening meal on the first day. As well as taking home all that you have baked, you also receive a recipe pack, 1.5kg stone ground wholemeal flour, starters and Watermill apron.

2014 BREAD MAKING COURSES
Course Times
1100 - 1130: Meet in Tearoom for introduction
1130 - 1300: Baking Part I
1300 - 1330: Lunch
1330 - 1600: Baking Part II
1600: Post course discussion over coffee in the Tearoom
Basic Course Dates 2014

Saturday 10th May
Friday 30th May
Sunday 15th June
Monday 16th June
Saturday 13th September
Saturday 27th September

Price £120*Book Online

Gift Vouchers available!

Intermediate Course Dates 2014

Sunday 11th May
Saturday 31st May
Sunday 14th September
Sunday 28th September

Price £120*Book Online

Gift Vouchers available!

Two Day Sourdough Baking Course

Wednesday 18th and Thursday 19th June
Saturday 11th and Sunday 12th October

Day I
0930: Meet in Tearoom for introduction and discussion of the course
1000 – 1230: Baking I
1230 – 1300: Lunch
1300 – 1700: Baking II
1730: Dinner and discussion!

Day II
0930: Baking III
1230 – 1300: Lunch
1300 – 1630: Baking IV
Course finishes 1630

Price £295* Book Online

*prices include VAT
Testimonials

"Thank you very much for a very enjoyable day. You have motivated me to get back to making bread more regularly by your excellent teaching, knowledge and enthusiasm. I'll be definitely recommending your baking course. Many thanks again."
Therese Lucas

"A big thank you for a lovely day on Sunday, I really enjoyed it all and am looking forward to getting some practice in at home. The big white loaf didn’t make it to the freezer and is disappearing fast, the addition of the olive oil on top is a great idea. I think Scott was quite shocked at how good it tasted. It was great to have such flexibility in the class and it felt like we covered a lot of ground. Thanks for being so generous with your knowledge Rami and encouraging of experimentation I think bread making could get quite addictive! Thanks again."
Alison

"I would like to thank you for the wonderful time I had with you yesterday doing the bread making course, it was certainly an experience I will never forget. When I got home today it was like Christmas opening all the bags of bread, my wife really enjoyed the fruited Challah loaf we made. Thanks again Rami, you made it a great day. Kind regards."
Nigel

"I just wanted to say how very much I enjoyed the course yesterday it was excellent and I have learnt so much. Thank you for being so generous with all your knowledge and tips, you are a fantastic baker and I can't wait to get baking myself. We are really enjoying all the loaves we made yesterday. The whole day was super. We will be popping in next time we are coming up the A9. Thanks again for a really enjoyable and informative day."
Angela Batty

"Thanks for a wonderful day yesterday. It was very exciting to come home with so many different kinds of breads and to think that I could now have a go at making these at home thanks to your expert tuition. Thanks again for all your generosity."
Elaine Edwards

"Just to say a big thank you for a great day today - our bread is safely stashed away in the freezer and we are inspired to have a go ourselves at home! We thoroughly enjoyed our day thanks to your patience and enthusiasm."
Jane & Adrian Napper

Blair Atholl Watermill, Perthshire, Scotland
leaf