Milling Around: an Update from our Miller-Manager Connie

As we head closer to the year’s end we are reflecting on how the milling operation here at Bowhouse has changed over 2019. When we first started we were cleaning and milling 25kg sacks of a grain one a time, using our small grain cleaner. The first great improvement we made was to get the […]

Volunteering at Bowhouse Food & Drink Weekends

Our thanks to Scotland The Bread Director Alison Ramcharran for sharing her experience of supporting our stalls at Food & Drink Weekends at Bowhouse in Fife, where we are based: Scotland The Bread’s Zentrofan mill is housed in Unit 8 at Bowhouse, which looks out over the atmospheric ruins of St Monans’ Newark Castle. One […]

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 […]

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 […]

Mince Pies

Mince pies

The quintessential Christmas treat gets a home-grown update with delicious nut-brown, Scotland The Bread wholemeal pastry. This recipe is enough for about 16 mince pies. Core and dice the apples into fairly small pieces. Toss the diced apples in the cider vinegar quickly to prevent browning. Mix everything together thoroughly and put in a bucket […]

Focaccia and Flatbread

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 a little with holes of varied size. It can be shaped like a slipper to make a classic ciabatta or rolled out very thinly to […]