Category Archives: Flour

Baking With Scottish Heritage Flour: Why is it Different?

This heritage flour is special. Apart from its above-average mineral content, it has: a full, satisfying flavour without the dry dustiness of some wholemeals gluten that is naturally softer, less stretchy and more extensible (and arguably more digestible) than in common breadmaking flours How come? It’s all down to the interaction of two factors – climate and […]

About Hunter’s Organic Grain and Wholemeal Flour

Key information Variety name: Hunter’s 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 a revelation Suitable for real bread (with long fermentation and no additives) and pastries, cakes and biscuits Origins Hunter’s wheat has an interesting story. Sometime around […]

About Golden Drop Organic Grain and Wholemeal Flour

Key information Variety name: Golden Drop 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 a revelation Suitable for real bread (with long fermentation and no additives) and pastries, cakes and biscuits Origins Golden Drop wheat is probably descended from […]

About Rouge d’Ecosse Organic Grain and Wholemeal Flour

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 a revelation Suitable for real bread (with long fermentation and no additives) and pastries, cakes and biscuits Origins Rouge d’Ecosse wheat is, despite its French […]

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 Bread. We sent them a sample pack of our heritage flours, in return for honest feedback. Scotland The Bread […]

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 that were common in Scotland in the 19th century – Rouge d’Ecosse, Golden Drop and Hunter’s. We are somewhat […]

Bakers Feed Back on Scotland The Bread Heritage Flours

To mark the launch of our heritage flours, we sent samples to some of our most trusted bakers to gain valuable feedback. The flour is softer than normal breadmaking flour (we have put together tips and advice on handling it for best results and a longer post on why it’s so different), so it was […]

Scotland The Bread’s Heritage Flour is Launched for Sale

After five years’ work in growing and research, social business Scotland The Bread has released for sale Scotland’s first ever nutrient-dense heritage flour. More than 900,000 tonnes of wheat was grown in Scotland in 2017, enough to make all the bread we consume six times over. Instead, grain was imported to mill for breadmaking flour, […]

Redefining Value

One of Scotland The Bread’s aims is to establish ‘fair trade’ between farmers and bakers. This means paying farmers not just for the weight of wheat they produce (as at present) but rather for the amount of nutritional goodness in that wheat. If our wheat flour has more in it, we won’t need to eat so much […]

An Innovative Mill for Special Grain

The whole story Scotland The Bread is the first UK owner of a Zentrofan cyclone mill to make flour from Scottish grain for home and community bakers. We saw it during a visit to heritage grain growers, millers and bakers in Sweden in 2016. What’s so special about it? Unlike industrial roller mills which waste […]