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Easter 2019 – Scotland the Bread Sourdough Hot Cross Buns

This is a sourdough version of the Hot Cross Bun recipe from Bread Matters by Andrew Whitley. The process takes longer than the yeasted version, naturally, but the resulting buns are full of flavour, with a characteristic slightly chewy… Read More

Real Bread Week 2019

To celebrate Real Bread Week 2019 we organised a ‘flour share’ event with some of Scotland’s most talented bakers. The three bakeries that took part are all masters of their sourdough craft, committed to slowly fermented, flavour-full Real… Read More

‘People’s Plant Breeding’ event, part 2: the grain selection

On the 25th September, immediately preceding our AGM, we started what might well be the first ever community science experiment of its kind: a ‘People’s Plant Breeding’ grain selection event. ‘A small, quiet and entirely benign revolution.’ We… Read More

‘People’s Plant Breeding’ grain selection event part 1: the background

Scotland The Bread has recently grown 70 tonnes of wheat and rye on the Balcaskie Estate in Fife. There are 10 ‘varieties’ which, with the exception of one modern spring wheat Paragon, are characterised by considerable genetic diversity… Read More

The Scottish Bread Championships 2018: full list of awards

The second Scottish Bread Championships was held at this year’s Royal Highland Show, attracting more than 80 entries from across Scotland. Judging took almost four hours, with eight of the country’s keenest food experts poring over a laden… Read More

We’re recruiting: Scotland The Bread Miller-Manager

Scotland The Bread recently launched three own-brand flours made from historic Scottish wheats that are being registered as Conservation Varieties. The Community Benefit Society has thus far been based at Macbiehill Farmhouse (near West Linton), which is also the… Read More

Meet the 2018 Scottish Bread Championships Panel

After the success of 2017’s inaugural Scottish Bread Championships, this year’s expert-packed judging panel has expanded by two, bringing the expertise of cookery writer Sue Lawrence and gastronomy academic Charlotte Maberly to the sourdough-laden table. Read about all… Read More

Scotland The Bread at Glasgow’s Crossmyloof Bread Festival

The turn out was impressive, so chances are you already know all about the first Crossmyloof Bread Festival, held on April 21st on the site of the former Crossmyloof Bakery in Glasgow. ‘Bread and roses’ was the theme… Read More

Real Bread Week Soil to Slice Gathering

To celebrate the start of Real Bread Week (February 24 – March 4), a number of our Soil to Slice groups gathered on Sunday 25 February at the Royal Botanic Garden Edinburgh’s Botanic Cottage to talk yields, baking inspiration, milling and new… Read More

The how and why of Scotland The Bread heritage flour

We are enjoying being kept busy at Macbiehill Farmhouse milling Scotland The Bread’s heritage flours – more than three quarters of a ton, as of January 2018. In November we launched three varieties of flour from wheat landraces… Read More