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 […]
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 […]
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 […]
Scotland The Bread Chairman Andrew Whitley’s unique recipe for fermented bran sourdough wholemeal bread is a way of making a lighter loaf with wholemeal flour without sacrificing any nutritional quality. Indeed, fermenting the bran separately produces valuable by-products of nutritional relevance, not to mention wonderful flavour. Equipped with a sieve and a little skill, you […]
Makes 18 good-sized baps using the ‘sponge-and-dough’ method Stage 1: the overnight sponge Dissolve the yeast in some of the water and add it to the flour with the rest of the water. Mix until all the ingredients are thoroughly combined. Cover and ferment this dough at room temperature for 12-18 hours. Stage 2: the […]
Sourdough is a culture of yeasts and beneficial bacteria that occur naturally in bread flour and dough. The yeasts are more varied and less concentrated than baker’s yeast, so they raise the dough more slowly. The lactic acid bacteria (LAB) also require many hours of fermentation to work their wonders. Real sourdough is very simple, […]
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 […]
For the second year running, the overall winner of the Scottish Bread Championship triumphed with a loaf made from Scotland The Bread’s heritage flour. Wild Hearth Bakery’s wholemeal sourdough loaf was in one of the most popular of the seven categories, ‘Bread from Scottish-Grown Flour’. The Supreme Champion award crowned the Perthshire-based bakery’s haul of […]
Scotland The Bread co-founder Andrew Whitley’s book Do Sourdough was published in German by Hoffmann und Campe in early May.
This is a sourdough version of the Hot Cross Bun recipe from Bread Matters by Andrew Whitley. The process takes longer than the yeasted version, naturally, but the resulting buns are full of flavour, with a characteristic slightly chewy texture. Made with Scotland The Bread heritage wholemeal flour, they will taste all the better. The recipe […]
