What is in this flour? This flour is milled from that if necessary. Knead briefly. Cover Scotland The is a community-owned Our aim is to improve the nutrient density were commonly grown in Scotland and leave to rise for an hour (room project to revive a and bread supply Bread for Good Community Benefit of Scottish bread, so we test every batch two centuries ago at a time when temperature). Divide into 18 pieces, that is locally-controlled, healthy and fair of wheat. The table below shows what is in bread was mostly made from local shape into rolls, dip into flour to get a for both people and the environment. We this batch. To find out more about why this . Research is revealing that these good covering and place on a baking bring on Scottish heritage varieties and other matters, visit www.scotlandthebread.org/ varieties (also known as landraces) tray with about 2 cm separating diverse wheats that are resilient, productive Society (which as Scotland The nutrientdensity often contain more minerals than them. Let them rise until they are just under organic husbandry, measurably more modern hybrid wheats. Getting our touching each other, then bake in a nutrient-dense and simply good to eat. We Diverse evolutionary grains daily requirements from fewer slices hot oven (220°C) for 10-15 minutes, train community bakers in the fulfilling work Wheat variety/ Rouge d’Ecosse of bread means good value and less depending on your oven. They should of turning wheat from nearby fields into Bread) is a membership charity working landrace name waste. As for flavour, prepare to be have a thin floury crust and feel soft nourishing and digestible bread. Protein (N x 6.25) 11.44 delighted by this fine flour which after they have cooled. grown in Fife contains whole grains of Scottish Using the flour Fat by Werner Schmid 1.91 for the public good. We want everyone organic wheat and nothing else. Scotland The Bread wheat is grown This flour has a naturally softer, less stretchy of which saturates 0.29 by organic farmers using sustainable and more extensible (and perhaps more With gentle handling, this flour can methods to build soil fertility and digestible) than common breadmaking Available 60.21 be turned into really tasty bread. It is conserve biodiversity. blends. Here are some tips on how to use your who grows, processes and eats food to Carbohydrate equally suitable for cakes, pastry and baking skills to craft a well-textured loaf from Total Sugar 1.63 biscuits. Organic ingredients: wholemeal wheat the kind of wheat that all Scottish bread was flour made from in former times. be treated well. By pricing our flour Energy as kcalories 329 Scotch Baps (makes 18 good-sized Energy in kJoules 1389 baps) Nutritional information: Knead the dough gently and for much less Fine Stage 1: The overnight sponge Typical values Per 100g: time than you would a ‘strong’ flour Dietary Fibre (AOAC) 12.54 5 g Fresh yeast (or 3 grams If possible, use some form of ‘pre-ferment’ fairly we aim to make a small surplus dried yeast) (sourdough, yeasted sponge or ‘old dough’) Wholemeal Salt (by calculation 0.03 Energy 1390kJ/ milled from heritage wheat varieties from Na)* 225 g Water (at about 25°C) 329kcal which will improve the resilience and Price List 250 g Scotland The Bread Dietary fibre 12.4g flavour of the dough organically grown in Scotland that can be returned to the charity to wholemeal flour Fat 2.1g of which saturates 0.3g If your favourite method requires a more Dissolve the yeast in some of the Protein 11.6g elastic dough, mix up to 25% of a ‘strong’ (high water and add it to the flour with Carbohydrate 59.6g protein) flour with this Scottish heritage flour. help us research even better grains and the rest of the water. Mix until all the of which sugars 1.7g ingredients are thoroughly combined. Salt 0g For more tips and recipes and to join us as a GB-ORG-17 We present our Scottish ‘landrace’ wheat and a Cover and ferment this dough at room member visit www.scotlandthebread.org EU to enable more people to enjoy them. temperature for 12–18 hours. Allergy advice: For allergens including Stage 2: The final dough containing gluten, see ingredients in Swedish evolutionary rye, grown organically in Fife, Scotland. 480 g Overnight sponge (from bold above) 750 g Scotland The Bread To bring out the best in this finely- wholemeal flour ground wholemeal flour, use it as soon Certified by 10 g Sea salt as possible after milling (see the date We would like bakeries, shops, cooks, Balcaskie Landrace wheat has been created by mixing the three 450 g Water (warm to the hand, and time on the bag closure label). i.e. 30-35°C) Meanwhile, store in a cool dry place. 40 g Butter or olive oil (optional but makes rolls a bit softer) Produced in Scotland caterers to become shareholders as a ‘original’ Scotland The Bread long-strawed wheat varieties - Rouge Bread for Good Community Benefit Mix all the ingredients together into Society, Macbiehill Farmhouse, Bread for Good Community a soft dough, adding extra water West Linton EH46 7AZ 1kg ℮ Benefit Society token of their commitment to better d’Ecosse, Golden Drop and Hunter’s – in equal quantities, then bread for all. In return we are happy to sowing and harvesting the resultant mixture in order to harness the give extra discounts, as may be seen overleaf. Those who can bulk adaptive power of natural selection in a particular landscape, in this buy and collect from the mill can also enjoy lower prices. case the Balcaskie Estate in Fife, Scotland. YQ (‘Yield/Quality’) wheat is a ‘composite cross population’ of To become a shareholder/member for as little as £50, please go to wheat varieties created in 2002 by the late Martin Wolfe at Wakelyn’s www.scotlandthebread.org. Farm in Suffolk. 20 varieties, selected for yield or breadmaking quality were crossed with each other. The theory was that a natural To order and arrange delivery or collection: resilience would develop as the wheat adapted to different conditions. ‘Diversity for adversity’ was Martin Wolfe’s mantra. Our T 01333 730625 YQ has been organically grown for three years on Balcaskie Estate and has acclimatised well to the soil and climate of Fife. E [email protected] Fulltofta is an evolutionary winter rye developed by Hans Larsson Please quote the product codes shown overleaf and grown in Balcaskie in 2020. It embodies the same principles of genetic diversity as Holma.

Bread for Good Community Benefit Society t/a Scotland The Bread Unit 8, The Bowhouse, St Monan’s, Anstruther, Fife KY10 2FB

Licence Number S1297P www.scotlandthebread.org Scotland The Bread – Trade Prices January 2021

Product Variety Product Case RSP Case Non-member Member Non-member Member bulk Partner collected Code (case size) Price (per Weight price after price after bulk rate* price rate* price after bulk rate* price bag) (kg) discount of discount of after discount of discount of after discount of

*Bulk rate is over 150 kg per consignment 20% 25% 30% 35% 40%

109031 Balcaskie Landrace 1 x 3 kg £5.00 £5.00 3.4 £4.00 £3.75 £3.50 £3.25

108031 YQ Population 1 x 3 kg £5.00 £5.00 3.4 £4.00 £3.75 £3.50 £3.25

105031 Fulltofta Evo Rye 1 x 3 kg £5.00 £5.00 3.4 £4.00 £3.75 £3.50 £3.25

109161 Balcaskie Landrace 16 kg £20.00 £20.00 17.0 £16.00 £15.00 £14.00 £13.00 £12.00

108161 YQ Population 16 kg £20.00 £20.00 17.0 £16.00 £15.00 £14.00 £13.00 £12.00

105161 Fulltofta Evo Rye 16 kg £20.00 £20.00 17.0 £16.00 £15.00 £14.00 £13.00 £12.00

Delivery charges Flour is costly to transport and we are always on the look-out for ways to minimise both our costs and our carbon footprint by piggybacking on existing deliveries. We encourage customers to collect from the mill where possible and to seek out imaginative ways of keeping the cost of better flour and bread as fair as possible. Where we have to use commercial carriers, the following delivery charges apply:

Boxes Pallets Consignment weight 17 kg 34 kg 35-85 kg 86-159 kg 160-320 kg 320 kg+ 16 kg bags included 1 2 3-5 6-9 10-20 20 Delivery charge £8 £12 £20 £40 £50-75* Free *dependent on postcode