Moving from play dough to bread making
As part of regularly reflecting on their learning and teaching programme, the teaching team reviewed the use of play dough. They asked themselves, "does the practice of using play dough that becomes dirty and is discarded fit in with our philosophy of sustainability?". They concluded that the kneading, moulding and creative opportunities could equally be provided by baking real bread that could then be eaten, so affording more purposeful and authentic learning. They also believed that bread making would promote basic hygiene practices, the values of nutrition and economical alternatives to the increasing amounts of packaged foods filling lunch boxes.
It was decided that the children would experience the whole bread making process, so a hand-turned grinder was imported from Germany. When the seasons permit, wheat is grown in the garden and children are able to observe the cycle from seed to harvest. Because of seasonal availability and limited space to grow enough wheat, this is supplemented by other grains - oats, rice, barley, spelt – which are purchased.
Today, as in the past, beautiful homemade smells fill the centre, greeting visitors and inspiring families that this practice can be part of their family culture. Many families have asked to copy the very simple recipe (the ingredients are few and take into consideration 'almost' all allergies) for their own use at home.
A laminated bookmark has been made so now the bread recipe goes further afield – to visiting teachers, friends and whanau around the world.
The bread making process
The teachers have reflected on whether bread making still provides the creative experiences that the play dough allowed. They have found that by making this a regular process, children's confidence in the process itself encourages them to become creative and make models that represent their interests at the time - dinosaurs, stingrays, spiders, and people to name a few. In keeping with the philosophy of sustainability, the bread sculptures are cooked and eaten, with any scraps going into the recycling bin for the chooks.
Clay modelling is also provided daily as another medium to support creative experiences. Clay sculptures can be dried and kept, or photographed and returned to the crock for reusing.