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 […]
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 […]
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 […]
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, […]
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 […]
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 […]
