Many thanks for this recipe and the photo go to John Castley, baker and founder of Wild Hearth Bakery in Comrie and Scottish Bread Championship three-time Supreme Champion. Scottish Lowland Rye The process for making this bread is based loosely on Walliser Rogenvolkornbrot, the only bread in Switzerland with an appellation d’origine protégée (AOP), but […]
By Andrew Whitley, co-founder and honorary chair of Scotland The Bread In the autumn of 2017, Balcaskie Farms sowed five varieties of Scotland The Bread winter wheat and rye on some of their newly-converted organic acres. So began an experiment – to see whether it was possible to grow nutrient-dense breadmaking grain in Scotland. Why bother, […]
Recipe from our Miller-Manager Connie Hunter, who also runs East Neuk Market Garden on Balcaskie Estate. I make 100% wholemeal loaves, anywhere between four and eight per week depending on how many people we have working on the farm. I don’t have a lot of free time, so the fact I can fit it in […]
Real Bread Buddies Day activities can be anything from a pizza-making session, to teaching children how to make flatbreads, to a breadmaking event like those held at Summerhill Community Centre. The first ever Real Bread Buddies Day is on Sunday 27 February. The Real Bread Campaign is encouraging people to mark the culmination of Real […]
“Folic acid is to be added to UK flour to help prevent spinal birth defects in babies” BBC News 20 Sept 2021 A personal view by Andrew Whitley, author of Bread Matters and co-founder of Scotland The Bread Quick wins and white lies Adulterating all the UK’s wheat flour except wholemeal with synthetic folic acid […]
Thanks go to Liz Grieve of Doughlicious for this recipe. Liz suggests one loaf is made to gift, saying: “Gifting a loaf introduces people to good bread and maybe encourage people to start making a loaf of bread.” Liz Grieve started the Doughlicious Bread Club in January 2019 with the vision of making bread-making accessible […]
Photo credit High Rise Bakers Our thanks to Pete from High Rise Bakers for this recipe. High Rise Bakers’ vision is to bring tasty, nutritious, affordable bread to the Gorbals in Glasgow, made by people living in Gorbals. It’s part of Bridging the Gap, a local community project serving the Gorbals area that aims to […]
Many thanks to our supporter Nuria Cabellos González for sharing this summer recipe with us, for Salmorejo soup made with bread and tomatoes. Like her wintry migas, it’s another way to rejuvenate an elderly loaf. Summer having just started, I would like to welcome the new season by drawing a parallel to the welcoming […]
Image from Summerhill Community Centre Report by Project Coordinator Lyndsay Cochrane The ‘Flour to the People’ project aimed to work alongside community food hubs and bakers to make Scotland The Bread’s nutritious flour, and bread made with it, more accessible to communities across the country. We approached this overall goal from a variety of angles: […]
Today marks five years since the formal incorporation of Bread for Good Community Benefit Society – better known by our trading name Scotland The Bread. This innovative not-for-profit social business, owned by our 300+ member/shareholders, researches and mills nutritious organic grains to create a Scottish home-grown flour and bread supply that is healthy, fair and […]
