Category Archives: Working for Change

Sourdough code of (mal)practice? Real Bread Campaign urges DEFRA to reject proposed industry code

The Real Bread Campaign believes that a document sent to Defra is a cheats’ charter that attempts to legitimise abusing people’s growing love of sourdough by hijacking the word. A group of five trade bodies* has presented Defra with a ‘UK Baking Industry Code of Practice for the Labelling of Sourdough Bread and Rolls’. The […]

Farmerama launches ‘Cereal’ podcast

We are delighted to be featured in the first episode of Farmerara’s new serial, Cereal. This six-part series launches with a measured, intelligent introduction into why long-fermented sourdough bread made with traditional grains is a different food from a supermarket loaf made for profit. Below is Farmerama’s introduction to episode 1 of Cereal: we hugely recommend you […]

Our Contribution to the Rowett Institute Climate Week 2019 Pledge Tree

As part of Climate Week 2019 (7 – 13th October) the Rowett Institute for Nutrition and Health in Aberdeen created a ‘pledge tree’ for the Rowett atrium. Launched on the 11th October, this represented an opportunity for the Institute to showcase their research and the work of partners and colleagues to contribute towards fulfilling the […]

Geoff Tansey’s Audio and Video Tours Around Macbiehill Agroforestry Farm

Food campaigner, writer, broadcaster and consultant Geoff Tansey joined Scotland The Bread Chairman Andrew Whitley in 2015 for a filmed guided tour of Macbiehill Agroforestry Farm in the Scottish Borders. Andrew is now preparing to move from the five-acre farm closer to Balcaskie Estate, where we are now based at Bowhouse and our grain is […]

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 […]

Why is Scotland The Bread’s Work Needed?

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 quick introduction to some of the big problems and some of our solutions, download this short presentation (PDF) given by Andrew Whitley at the Field of Enquiry […]

‘People’s Plant Breeding’ Event 2018, Part 2: the Grain Selection

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 event. ‘A small, quiet and entirely benign revolution.’ We recommend you read in more detail about the background to the event here, but in brief: […]

‘People’s Plant Breeding’ Grain Selection Event 2018, Part 1: the Background

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 Paragon, are characterised by considerable genetic diversity within the crop. This is especially true of the ‘evolutionary varieties’ that we have brought over from Sweden. […]