How to Bake Hartog’s Famous Whole Wheat Bread

I learned how to bake fantastic whole wheat bread last week at a workshop at Hartog's, an artisanal bakery in Amsterdam that specializes in whole wheat bread. They buy in only locally-sourced grains and grind their own flour, which they use to bake all their products - with no additives, bread improvers or other rubbish. Their mindset is pretty down to earth: 'honest and pure'.

Hartog's has been popular with Amsterdammers for over a 100 years, but their concept has become particularly trendy of late (something the salt-of-the-earth owner would roll his eyes at) as the Dutch are showing a renewed interest in wholesome, traditional foods made with love and care. This bakery's almost cult-like status means that people will sometimes line up around the block in the pouring rain to get their eager mitts on one of Hartog's wholesome creations. Fred Tiggelman, the bakery's owner, kindly gave me permission to share this recipe with you (I've added some tips and insights gained during the workshop).

In keeping with tradition for the time of year, I recommend eating this bread buttered with spicy speculaas cookies sandwiched in-between: an old childhood favorite of many a compatriot of mine.

Interested in learning from the master himself? Fred will be giving more lessons next year - both for adults and kids. If you simply can't get your kids to eat healthy bread, some say the best way is to get them involved in the baking process itself. Hartog's will be giving bread baking workshops for kids (ages 6 and up) on Saturday 7 and 14 March and 18 April 2009. Apply early via info@volkorenbrood.nl. They can take groups of 8-12 children (English speakers are welcome). Costs are €10,- per child and €39,- per adult. A workshop lasts approximately 2,5 hours and includes the baking lesson, a tour of Hartog's bakery, and lunch. Highly recommended!

Photo copyright Henk Wildschut.