Latest Blog Posts

08 July 2015

Posted by in Latest News, Latest Blog Posts on Jul 08, 2015 .
What's all this, then?

Scotland The Bread is a collaborative project to recreate a healthy, sustainable and locally-controlled grain, flour and bread supply for Scotland. Find out more about the project here and, if you can, please pledge something to help community groups grow their own healthy bread from the soil to the slice. 

Everyone who pledges will be entered on the wholesome roll of honour at the end of the crowdfunding. 

If you pledge £25, you are a dough-sharer and, after the crowdfunding finishes on 26th July, you...

13 September 2015

Posted by in Latest News, Latest Blog Posts on Sep 13, 2015 .

Andrew Whitley’s keynote speech to the Real Bread Uprising
School of African & Oriental Studies, London, 12th September 2015

 

‘Real Bread is on the rise but what does the future hold?’

 

Introduction

What a pleasure it is to be here among this wonderful collection of bread heads for our first major gathering since Oxford six years ago. We really mustn’t leave it that long again. 

May I start by thanking Sustain for nurturing the Real Bread Campaign from its early days. We’re all indebted to Chris Young, our coordinator,...

22 July 2015

Posted by in Latest News, Latest Blog Posts on Jul 22, 2015 .

What’s in our bread? The Real Bread Campaign's definition of proper bread is flour, water, a little salt and some yeast or natural leavening (sourdough). But, as I revealed in Bread Matters, almost all British bread also contains an array of synthetic additives and (mostly undeclared or unspecified) enzyme ‘processing aids’. The part this cocktail of adulterants plays in upsetting the nation’s stomachs is as alarming as it is under-researched.

And now this: about one in three slices of bread contains weedkiller. A Soil Association

17 December 2014

Posted by in Latest Blog Posts on Dec 17, 2014 .
 

Tony Singh, the Scottish half of the BBC's The Incredible Spice Men, has kindly shared this recipe with us - just in time for the preparation of this year's organic geese. 

Many of Tony’s recipes combine the influences of his Sikh upbringing with his love of Scottish produce. Here he has added spices and replaced the traditional goose fat with rapeseed oil to cook and preserve the goose legs.

 

 

 

Ingredients 

2 goose legs (this recipe is enough to do 4)

a bunch of fresh thyme

500ml to 1 litre of rapeseed...

15 May 2015

Posted by in Latest Blog Posts on May 15, 2015 .

RAISIN BORODINSKY

This superior fruited loaf uses the basic Borodinsky dough (without the coriander seeds in the base or the crushed coriander on top) with the addition of generous amounts of raisins.

Soaked Raisin Mixture

300 g raisins

60 g hot water

360 g total mixture weight

Pour the hot water onto the raisins.  Cover and leave for at least four hours (preferably overnight), stirring through occasionally to make the raisins soak up all the moisture.

Borodinsky Dough

270 g rye production sourdough†

225 g...

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