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...
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?’
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.
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.
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.
2 goose legs (this recipe is enough to do 4)
a bunch of fresh thyme
500ml to 1 litre of rapeseed...
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.
270 g rye production sourdough†