Whole and White Wheat Bread with Churned Butter and Honey.

* This is the dough that the teacher prepare ahead of time, earlier in the morning or the day before Bread Day. Serve a class of 24 children and 3 teachers.

4 cups cold drinking water

1 cup boiled water

½ cup honey

4 TBL yeast

1 TBL salt

4 TBL olive oil

8 cups whole wheat flour

8 cups white flour

Optional: sneak in the dough sesame seeds, pumpkin seeds, sunflower seeds, ground flaxseed meal, etc.

1 quart organic Whipped Cream (to churn cream into butter. Yes, the children do it! )


In a large (wooden) bowl, dissolve yeast in warm water with honey. Let it rest in a warm place for 10 minutes, until it is bubbly and smells yeasty.

Mix in salt and slowly add the flour until it comes together. The dough should still be soft and slightly sticky to the touch.

Sprinkle some flour onto a clean work surface.

Knead the dough with vigour for ten minutes, folding in loose flour so that the dough is elastic but does not stick to your hands or the counter. It is better to start with dough that is too wet and to add flour than to have it be too dry and to have to add more water.

Scrape dough from sides of the wooden bowl with rubber spatula and grease it with olive oil.

Place the dough in the center of the bowl and cover with plastic wrap to keep in moisture. Let the dough rise in a warm place for 1½ hours until it doubles in volume.

After that time, press the dough down to release extra gas. Then divide the risen dough in half or in three portions (depending on how many assistants are involved in the activity) using a dough cutter.

Let it rise again until the volume doubles, about ½ hour.

Now you have the dough ready to use with the whole class.

At bread making time…


* This is a smaller dough that the teacher make with some children the same morning of Bread Day. Serve one loaf.

1 cup cold water, 1/2 cup boiling water

1 Tbsp honey

1/2  Tbsp yeast

2  tsp salt

1 Tbsp olive oil

2  cups whole wheat flour

2  cups white flour.



Keep all the ingredients out.

You also will need: one medium bowl, a cup measurer and the measuring spoons.

First they are mixing the warm water and the honey. This is the food that the “hungry yeast” needs for its own growing. Then they sprinkle the yeast over its food. Let it foam up in a warm place for 10 minutes until is bubbly.

Taking turns, the children may start to add the flour, by making it “snow” into the bowl and stir. Sprinkle in a pinch of salt too.

Keep adding “snow”, while stirring and kneading the dough inside the bowl.

When dough is still a bit sticky, put it on the table and give each child a small ball of dough. Put a tiny bit of flour in front of each child.

Show the children how to knead the dough by doing it right there in front of them as children learn best through imitation. This is a perfect time to sing bread songs.

Let them be to roll it, flatten it and play with it to their hearts’ content.

After 10 minutes or more put their creations on a greased baking tray.

Let them rise until doubled in size. Bake it for 10 to 12 minutes at 375 F.

At the end of the day, children takes them home.










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