Latest Blog Posts

06 November 2015

Posted by in Latest News, Latest Blog Posts on Nov 06, 2015 .
A Growing Problem with a Healthy Solution

Scotland grows a lot of wheat but precious little of it is used to make bread. We rely on imports and so have little control over this staple food. It turns out that the wheat varieties in today’s bread may well have less of the vital nutrients we need for health than in the past.

When we apply a little joined-up thinking to the wheat we grow, the flour we bake with and the bread we make, we begin to see how growing better grain and baking better bread could help us to solve some of our health...

21 October 2015

Posted by in Latest News, Latest Blog Posts on Oct 21, 2015 .

Skills Development Scotland has updated its Flexible Training Opportunities (FTOs) programme of support for the current year. If you are an employer based in Scotland and want to develop your enterprise with the help of training from Bread Matters, take a look at what support is available. 

How can they help? If you have fewer than 100 employees, you may be eligible to apply for a contribution of up to 50% of the costs of a Bread Matters course for employees who are resident in Scotland. FTOs can contribute £100 - £1,000 towards one...

13 February 2016

Posted by in Latest News, Latest Blog Posts on Feb 13, 2016 .

At the Oxford Real Farming Conference on 7th January 2016, Anne Parry of the Welsh Grain Forum, Andrew Forbes of Brockwell Bake and Andrew Whitley of Scotland The Bread presented their agro-ecological perspectives on the need for a new grain revolution in the UK, a movement whose time has surely come. Each of the speakers is bringing together cereal scientists, farmers, millers and bakers to create a thriving, regional grain economy with the common purposes of health, sustainability and food sovereignty.  

  Why a New Grain...
21 July 2015

Posted by in Latest News, Latest Blog Posts on Jul 21, 2015 .

A Baker's Dozen are raising dough for Scotland The Bread. These 13 Real Bread bakers across the UK, from the Outer Hebrides to Devon, will reward folk who pledge £25 to our crowdfunding campaign. We have six days left to reach our £6,000 target, which will release an interest-free loan for another £6,000. 

19 October 2015

Posted by in Latest Blog Posts on Oct 19, 2015 .

This extravagant cheesecake is about as rich as they come. A generously-filled 10" cake tin easily serves 12 to 15 folk at a Bread Matters' course supper. 

The recipe is adapted from one of two little books of recipes from the Moon Restaurant in Kendal, Cumbria. The restaurant is still there, but the book went out-of-print years ago. (I bought my copy in the early 1980s.)

Unlike many recipes for unbaked cheesecake, this one uses no gelatine or setting agent: the rich double cream and cream cheese stand up all on their...

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