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 […]
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, […]
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 […]
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 […]
The second Scottish Bread Championship was held at this year’s Royal Highland Show, attracting more than 80 entries from across Scotland. Judging took almost four hours, with eight of the country’s […]
After the success of 2017’s inaugural Scottish Bread Championship, this year’s expert-packed judging panel has expanded by two, bringing the expertise of cookery writer Sue Lawrence and gastronomy academic Charlotte […]
The turn out was impressive, so chances are you already know all about the first Crossmyloof Bread Festival, held on April 21st on the site of the former Crossmyloof Bakery in Glasgow. […]
To celebrate the start of Real Bread Week (February 24 – March 4 2018), a number of our Soil to Slice groups gathered on Sunday 25 February at the Royal Botanic […]
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 […]
When crowded calendars demand our attention and we are engrossed in working towards the next big goal, it can be easy to lose sight of the milestones that have already […]










