Download a PDF of our top baking tips here: How to bake with Scotland The Bread flour 2020 Scotland The Bread organic flour comes from diverse grain varieties that have more important minerals in them than ordinary flour. To enjoy the flavour and quality of a real local loaf, all you need are a little […]
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 […]
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 […]
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 […]
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 three varieties of flour from wheat landraces that were common in Scotland in the 19th century – Rouge d’Ecosse, Golden Drop and Hunter’s. We are somewhat […]
After five years’ work in growing and research, social business Scotland The Bread has released for sale Scotland’s first ever nutrient-dense heritage flour. More than 900,000 tonnes of wheat was grown in Scotland in 2017, enough to make all the bread we consume six times over. Instead, grain was imported to mill for breadmaking flour, […]
