Riot Rye Bakehouse & Bread School

Riot Rye Bakehouse & Bread School Award-winning wood-fired bakery and bread school, located in Cloughjordan Eco-village, Tipperary, Ireland.

Manifesto: 'Riot Rye Bakehouse & Bread School is committed to creating and actively fostering a culture of bread without the use of industrial additives or chemicals. We believe that food producers have a responsibility to those consuming their products and the wider community, with regard to their nutrition and well-being. We exclusively use organic flours, natural and wild ingredients in our bre

ads. We employ sustainable production methods with our highly energy efficient wood-fired oven, fuelled by locally sourced timber. We believe in the right of access for all through education to nutritional, life-affirming foods.'

I planted this Scots pine about 10 yrs ago in front of the bread school, and it is growing into such a beautiful tree.I ...
19/05/2023

I planted this Scots pine about 10 yrs ago in front of the bread school, and it is growing into such a beautiful tree.
I especially like it at this time of when it is in bloom. If you swipe you can see one of the very many male flowers on it. Brush of it's branches and a cloud of pollen fills the air.
It struggled for the first couple of years at it was planted into a hole filled with good topsoil and compost, but very poor soil beyond that.
Once it established itself though, it has really begun to bloom and grow.
I've been trying to look up , but I cannot find when the tree is meant to turn into it's mature stage of growth.
With a lifespan up to 700yrs I expect it could be a while.
I always loved the shape of them as I was growing up around North Dublin.
Their wide broad branches shading needle strewn soil. Large fist sized cones.
Hopefully I'll still be around to enjoy it then.
But just as the people who planted the trees I enjoyed when I was young, were probably long dead. I'll enjoy it's youthful stage now, so others may rest and shelter beneath its elderly boughs in years to come.

Oh yeah, liking these play days. Sourdough Wholemeal Emmer flour focaccia with Wild Garlic Pesto 😋Built of a wholemeal ...
18/05/2023

Oh yeah, liking these play days.
Sourdough Wholemeal Emmer flour focaccia with Wild Garlic Pesto 😋
Built of a wholemeal Emmer wheat flour stiff levain it is full of flavour.
Still only six hours from mix to serve.
Hand mixed mid-morning, warm fermentation, serve for dinner 👍
This one is definitely going on the course.
Emmer flour from
White from 🌾🌾🌾🌾
All grown and milled without the use of synthetic fertilisers or pesticides 💚

Half load 🔥🔥🔥🔥Malthouse Sourdough This is just one of the loaves we teach on our Level Three Sourdough Baking class. The...
18/05/2023

Half load 🔥🔥🔥🔥
Malthouse Sourdough
This is just one of the loaves we teach on our Level Three Sourdough Baking class.
There's one coming up in a couple of weeks and there's a couple of places available.
Just click on the shop link for more details 👍
You can also find the flour from this delicious loaf by clicking the shop link too 😋
Organic Malthouse flour
& Organic Strong White #4. 🌾🌾🌾🌾

Loaves for taking and the centre piece to tomorrow's Level One Sourdough Baking class here in our Bread School. 100% Rye...
15/05/2023

Loaves for taking and the centre piece to tomorrow's Level One Sourdough Baking class here in our Bread School.
100% Rye Sourdough
100% Rye Sourdough with Sunflower Seeds -Sun Ryes
Common Loaf Sourdough Boule and Batard made with Wholemeal Rye levain.
If you would like to learn and bake these loaves here in our Bread School, just click on the link, and there's summer dates for all levels.😋


Thanks a million to for hosting a wonderful Real Bread Ireland gathering today in Tramore.Wonderful talk by John Gerath...
14/05/2023

Thanks a million to for hosting a wonderful Real Bread Ireland gathering today in Tramore.
Wonderful talk by John Gerathy ( thanks for organising) on regenerative farming / growing.
It's always inspiring to meet up with fellow bakers, millers and growers.
Hope don't mind me using their pic ❤️

Little bit closer today on my 6 hrs 100% Sourdough Pizza Bianca Romana, or maybe Sourdough Focaccia. A wake up in the m...
12/05/2023

Little bit closer today on my 6 hrs 100% Sourdough Pizza Bianca Romana, or maybe Sourdough Focaccia.
A wake up in the morning and decide you want a full flavoured Sourdough Focaccia by the afternoon.
Well, also, it'll fit nicely into a hands-on Sourdough Pizza and Focaccia workshop here at our Bread School.
I'll have the details soon.
You can be sure to find out if you subscribe to our Online Baking Community on our website www.riotrye.ie. 👍
Like all our classes, I like participants to go right from understanding the levain they will use, through mixing, shaping baking and taking home the breads they baked and the knowledge to do it again at home.
This bread is built on a wholemeal rye levain and Strong White Wheat flour both from
Tasty trials all the way 😋🍕

Loving our new QR code on our boxes.
11/05/2023

Loving our new QR code on our boxes.

New printed delivery boxes for our flour and baking equipment orders.We can deliver up to 29kg of the best of Irish and...
11/05/2023

New printed delivery boxes for our flour and baking equipment orders.
We can deliver up to 29kg of the best of Irish and imported wheatcand rye flours.
All available to deliver anywhere on the Island of Ireland and the surrounding islands too 😉
All the flour we sell are grown and milled without the use of synthetic fertilisers or pesticides 💚
As a certified organic importer, we know the quality of the flour we bring in and offer.
You can find more about the Sourdough Starter Cycle graphic by subscribing to our Online Baking Community on our website www.riotrye.ie 👍

Getting very into the Irish Goldkorn wholemeat wheat.With a lovely local veg tart. Purple brocoli, spinach, onion, and ...
10/05/2023

Getting very into the Irish Goldkorn wholemeat wheat.
With a lovely local veg tart.
Purple brocoli, spinach, onion, and leek from , wild garlic, and local eggs. Mossfield and Cashel Blue cheese and Crawfords organic raw milk. All bake off in the residual heat from a fire 2 days before.

All set up to welcome participants on today's Level Two Sourdough Baking class. Looking forward to baking again with pas...
06/05/2023

All set up to welcome participants on today's Level Two Sourdough Baking class. Looking forward to baking again with past participants and new.
We'll be moving onto the creative side of Sourdough baking. Adding seeds and using Irish grown flour. How to write our own recipes.
Happy Baking 😋🌾🌾🌾🌾🌾✊️

A nice Mighty Miche, Arán Tíre or Pain de Campagna for tomorrow's Level Two Sourdough Baking class here in our Bread Sch...
05/05/2023

A nice Mighty Miche, Arán Tíre or Pain de Campagna for tomorrow's Level Two Sourdough Baking class here in our Bread School.
This is the perfect time of year, well any time of year is as there is always an occasion for a really big Bread.
They're easier to make than smaller loaves once you have you fermentation right.
This loaf is made with Stoneground Sifted Strong White Wheat flour, Stoneground Wholemeal Wheat flour and Wholemeal Rye flour.
Tomorrow we'll also be mixing soakers of seeds and grains for Multigrain Sourdough and learning how to create your own loaves and recipes.
If you would like to join us on any of our classes we have Tuesday and Saturday dates into the summer 😋🌾🌾🌾🌾🌾💚

Goldkorn Irish Landrace Wheat Sourdough Pan.Grown and developed by Willhelm Rost without the use of synthetic fertiliser...
04/05/2023

Goldkorn Irish Landrace Wheat Sourdough Pan.
Grown and developed by Willhelm Rost without the use of synthetic fertilisers or pesticides 💚💚💚💚
This loaf is bringing me right back , 2019 I think. And a workshop I struggled in delivering.
I was very used to baking 100% Wholemeal Wheat Sourdough loaves using Organic Wholemeal Wheat flour. I find this flour wonderful for it's consistency, flavour and fermantability.
But a learned a lot when I tried to apply the same processes and techniques to the distinct and diverse selection that were there.
Wheat with elasticity, wheat with extensibility, wheat with flavours I had been searching for.
John Reid came to visit after with some Hen Gymro from and YQ. I got some Olands from . These flours really opened my understanding of the diverse techniques bakers require for diverse grains.
So a little learning from Irish Goldkorn wheat. It tends towards extensibility, so don't Autolyse!
I'll be posting on this on this week online baking community email. Anyone can join by subscribing on our website www.riotrye.ie.
Were delighted also to now be able to offer Goldkorn for sale and delivery anywhere on the Island of Ireland through our online store.
Just click the store button.
It's fairly effecting seeing the amazing running this week and John being celebrated. Thanks for all the knowledge all the global community of bakers have shared over the years. I couldn't have baked this bread without you ❤️🌾🌾🌾🌾🌾✊️

Address

Fainne Crann, The Eco Village, Cloughjordan
Tipperary
IRL

Telephone

087-994 6768

Website

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