The story behind the loaf

It’s great news for farming that the new GCSE in Food Preparation and Nutrition includes a section on food production and food provenance, and LEAF Education in the East of England has been supporting staff at Wymondham College to incorporate this into their teaching.

As a taster for their GCSE, Year 8 students were tasked with making bread. Whilst their dough was proving, our LEAF Education Consultant Gaina introduced four interactive activities designed to increase students' knowledge and understanding of what ‘flour’ actually is, and the different kinds of cereals grown in the UK.

“Did you know that when you are eating bread, you are essentially eating grass?” Gaina’s opening question was met with blank and confused faces. But when wild grasses were shown alongside some dried wheat stems, the penny dropped. Students then worked in groups to identify wheat, barley, rye and oats by studying seeds and plants, and by tasting hand-made bread donated by The Penny Bun bakery in Lowestoft. They also learnt how much land, and how many wheat seeds, are needed to make a loaf, as well as the different nutritional qualities of wholemeal, brown and white bread. Food Teacher Sue Amodio noted “the students really enjoyed the session and seemed to especially enjoy grinding up the wheat and tasting the different breads!”

As the scores for each group were added up to reveal the winner, wafts of herb, cheese and onion bread spread across the room, making us all VERY hungry!

It’s great news for farming that the new GCSE in Food Preparation and Nutrition includes a section on food production and food provenance, and LEAF Education in the East of England has been supporting staff at Wymondham College to incorporate this into their teaching.

As a taster for their GCSE, Year 8 students were tasked with making bread. Whilst their dough was proving, our LEAF Education Consultant Gaina introduced four interactive activities designed to increase students' knowledge and understanding of what ‘flour’ actually is, and the different kinds of cereals grown in the UK.

“Did you know that when you are eating bread, you are essentially eating grass?” Gaina’s opening question was met with blank and confused faces. But when wild grasses were shown alongside some dried wheat stems, the penny dropped. Students then worked in groups to identify wheat, barley, rye and oats by studying seeds and plants, and by tasting hand-made bread donated by The Penny Bun bakery in Lowestoft. They also learnt how much land, and how many wheat seeds, are needed to make a loaf, as well as the different nutritional qualities of wholemeal, brown and white bread. Food Teacher Sue Amodio noted “the students really enjoyed the session and seemed to especially enjoy grinding up the wheat and tasting the different breads!”

As the scores for each group were added up to reveal the winner, wafts of herb, cheese and onion bread spread across the room, making us all VERY hungry!

It’s great news for farming that the new GCSE in Food Preparation and Nutrition includes a section on food production and food provenance, and LEAF Education in the East of England has been supporting staff at Wymondham College to incorporate this into their teaching.

As a taster for their GCSE, Year 8 students were tasked with making bread. Whilst their dough was proving, our LEAF Education Consultant Gaina introduced four interactive activities designed to increase students' knowledge and understanding of what ‘flour’ actually is, and the different kinds of cereals grown in the UK.

“Did you know that when you are eating bread, you are essentially eating grass?” Gaina’s opening question was met with blank and confused faces. But when wild grasses were shown alongside some dried wheat stems, the penny dropped. Students then worked in groups to identify wheat, barley, rye and oats by studying seeds and plants, and by tasting hand-made bread donated by The Penny Bun bakery in Lowestoft. They also learnt how much land, and how many wheat seeds, are needed to make a loaf, as well as the different nutritional qualities of wholemeal, brown and white bread. Food Teacher Sue Amodio noted “the students really enjoyed the session and seemed to especially enjoy grinding up the wheat and tasting the different breads!”

As the scores for each group were added up to reveal the winner, wafts of herb, cheese and onion bread spread across the room, making us all VERY hungry!

It’s great news for farming that the new GCSE in Food Preparation and Nutrition includes a section on food production and food provenance, and LEAF Education in the East of England has been supporting staff at Wymondham College to incorporate this into their teaching.

As a taster for their GCSE, Year 8 students were tasked with making bread. Whilst their dough was proving, our LEAF Education Consultant Gaina introduced four interactive activities designed to increase students' knowledge and understanding of what ‘flour’ actually is, and the different kinds of cereals grown in the UK.

“Did you know that when you are eating bread, you are essentially eating grass?” Gaina’s opening question was met with blank and confused faces. But when wild grasses were shown alongside some dried wheat stems, the penny dropped. Students then worked in groups to identify wheat, barley, rye and oats by studying seeds and plants, and by tasting hand-made bread donated by The Penny Bun bakery in Lowestoft. They also learnt how much land, and how many wheat seeds, are needed to make a loaf, as well as the different nutritional qualities of wholemeal, brown and white bread. Food Teacher Sue Amodio noted “the students really enjoyed the session and seemed to especially enjoy grinding up the wheat and tasting the different breads!”

As the scores for each group were added up to reveal the winner, wafts of herb, cheese and onion bread spread across the room, making us all VERY hungry!

It’s great news for farming that the new GCSE in Food Preparation and Nutrition includes a section on food production and food provenance, and LEAF Education in the East of England has been supporting staff at Wymondham College to incorporate this into their teaching.

As a taster for their GCSE, Year 8 students were tasked with making bread. Whilst their dough was proving, our LEAF Education Consultant Gaina introduced four interactive activities designed to increase students' knowledge and understanding of what ‘flour’ actually is, and the different kinds of cereals grown in the UK.

“Did you know that when you are eating bread, you are essentially eating grass?” Gaina’s opening question was met with blank and confused faces. But when wild grasses were shown alongside some dried wheat stems, the penny dropped. Students then worked in groups to identify wheat, barley, rye and oats by studying seeds and plants, and by tasting hand-made bread donated by The Penny Bun bakery in Lowestoft. They also learnt how much land, and how many wheat seeds, are needed to make a loaf, as well as the different nutritional qualities of wholemeal, brown and white bread. Food Teacher Sue Amodio noted “the students really enjoyed the session and seemed to especially enjoy grinding up the wheat and tasting the different breads!”

As the scores for each group were added up to reveal the winner, wafts of herb, cheese and onion bread spread across the room, making us all VERY hungry!