28
Aug
Aug
Key information Variety name: Rouge d’Ecosse Certified organic wheat 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill Above-average values for most key minerals Soft texture and a flavour that is quite […]
Author Archives: Scotland The Bread
27
Aug
Aug
This dough works well as the basis for many kinds of flat bread. It is a soft dough with a high water content that spreads outwards easily while puffing up […]
27
Aug
Aug
Scotland The Bread Chairman Andrew Whitley’s unique recipe for fermented bran sourdough wholemeal bread is a way of making a lighter loaf with wholemeal flour without sacrificing any nutritional quality. […]
27
Aug
Aug
Makes 18 good-sized baps using the ‘sponge-and-dough’ method Stage 1: the overnight sponge Dissolve the yeast in some of the water and add it to the flour with the rest […]
Sourdough is a culture of yeasts and beneficial bacteria that occur naturally in bread flour and dough. The yeasts are more varied and less concentrated than baker’s yeast, so they […]
The Scottish diet needs to change. Nudges, recommendations and exhortations to citizens to make “healthier choices” are useless if the underlying nutritional quality of basic foods is inadequate. For a […]
For the second year running, the overall winner of the Scottish Bread Championship triumphed with a loaf made from Scotland The Bread’s heritage flour. Wild Hearth Bakery’s wholemeal sourdough loaf […]
26
Mar
Mar
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, […]
Events, Soil to Slice, Working for Change
‘People’s Plant Breeding’ Event 2018, Part 2: the Grain Selection
27
Sep
Sep
On the 25th September 2018, 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 […]
Events, Working for Change
‘People’s Plant Breeding’ Grain Selection Event 2018, Part 1: the Background
27
Sep
Sep
In 2018, Scotland The Bread grew 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 […]