Scotland The Bread

Scotland The Bread A collaborative project to grow better grain and bake better bread with the common purposes of nouri

Bread For Good Community Benefit Society, trading as Scotland The Bread, is an innovative social business setting a whole new agenda for cereal research and public health. It brings together plant breeders, farmers, millers, bakers, nutritionists and citizens with the common purpose of producing nutritious grain, milling it close to home and using it to make wholesome, slowly-fermented bread that everyone can enjoy. Bread For Good Community Benefit Society was formed in April 2016 to take over this project, which was initially created in 2012 by Andrew Whitley and Veronica Burke of Bread Matters Ltd. Working with scientists in leading institutions, we began to research heritage Scottish and Nordic wheats to find nutrient-rich varieties that do well in local conditions. At the same time, we started to stimulate a market for the improved grains by building capacity in community-scale, artisan bread making. Some of Bread Matters' trading activity, including its community baking courses, have transferred to Scotland The Bread.

Sharing on behalf of - if you haven't heard their really excellent series Cereal, we highly recommend it."Did you liste...
13/11/2025

Sharing on behalf of - if you haven't heard their really excellent series Cereal, we highly recommend it.

"Did you listen to our series Cereal? We want to hear from you!

We’re collecting voices and stories from the movement, to feature in a project about Cereal 6 years on.

Send us a voicenote to our Farmerama WhatsApp on +447466301300 letting us know who you are, how you came across the series, and whether it sparked any change or action, big or small.

If you don’t want your voice shared on the episode or soundmap, let us know (we still want your feedback!)"

13/11/2025

One of the reasons we're so fortunate to be based on is having access to essential machinery like these lorries here cleaning our grain 🌾

The term 'fibremaxxing' makes this seem like another dodgy health food fad, but considering only 4% of us in the UK are ...
29/10/2025

The term 'fibremaxxing' makes this seem like another dodgy health food fad, but considering only 4% of us in the UK are apparently hitting our fibre goals maybe we do need an eye-catching headline to jazz up the longstanding advice to 'eat your wholegrains' (and fruit and veg).

Our flour is milled on a cyclone mill, making it soft and all-purpose but retaining every part of the grain and all the accompanying nutrients, fibre and flavour. Perfect for 'fibremaxxing', or even just 'enjoying a delicious piece of toast'.

https://www.bbc.co.uk/food/articles/fibremaxxing

Thank you to Mains Brewing for choosing our landrace wheat again for a rebrew of their witbier 🌾 It got a big thumbs up ...
27/10/2025

Thank you to Mains Brewing for choosing our landrace wheat again for a rebrew of their witbier 🌾 It got a big thumbs up from the STB team, keep an eye out for it coming very soon to taps and in bottle shops and let us know what you think!

Here's what the brewhouse guys have to say about the new brew:

"Mains Wheat Beer is back for Autumn!

This is an improved rebrew of the light witbier from back in spring. This time we’ve gone bigger on the amazing landrace wheat from Scotland the Bread, and added some creamy Scottish oats. The wheat includes a range of heritage Scottish wheat varieties as well as some Scandinavian ones in the mix. This is resown every year to establish a diverse population of wheat grasses that adapt to the climate and soil in sunny Fife. You can see the different grain colours and shapes in the photos, they also give the finished beer a lovely hazy deep golden hue.

I’m not a huge fan of the strong coriander and orange peel flavour in some witbier recipes, so instead this beer uses a blend of some favourite European and English hops to deliver the familiar citrus/orange aromas. This also offers some mild spice and a pleasant lingering bitterness that blends nicely with the flavours from the wheat and yeast.

It is tasting great if I say so myself. Look out for it in independent bottle shops or pouring in your favourite beer bars.

Cheers!"

📸 credit to Mains Brewing

🍞📖📚 The Companionship of Books & Bread 🍞📖📚Celebrate Book Week Scotland by joining baker and writer Andrew Whitley and st...
21/10/2025

🍞📖📚 The Companionship of Books & Bread 🍞📖📚

Celebrate Book Week Scotland by joining baker and writer Andrew Whitley and storyteller Marie Louise Cochrane for a unique evening of tales, songs and reflections about bread

Entry is free with donations welcome to support community baking.

More info from: queenofrevelry@gmail.com

Thursday 20th November 2025
7 - 8.30 pm
At Coastline Community Church
Pittenweem KY1O 2QL

We are sorry to have said goodbye to our wonderful Project Coordinator, Lyndsay Cochrane, who has moved on to a great ne...
15/10/2025

We are sorry to have said goodbye to our wonderful Project Coordinator, Lyndsay Cochrane, who has moved on to a great new job at (and Lauriston Farm) in Edinburgh. Lyndsay joined Scotland The Bread at the height of the Covid pandemic to deliver our Flour to the People project. She was so instrumental in steering this community flour distribution and breadmaking training venture through the disruptions of lock-downs that it won the BBC Food & Farming Innovation Award in November 2021 (photo 2, credit Jason Taylor thesourceimage.com).

Lyndsay then expanded our Soil to Slice programme and, in 2023, successfully managed the People’s Bread train-the-trainers initiative, funded by the Rural Fife Development Fund. Alongside all this – working part-time for Scotland The Bread while training as a baker at Sunrise Bakehouse in Burntisland – she contributed creatively to the Scottish Festival of Real Bread that has happened in February each year since 2023.

We thank Lyndsay for her hard work, always on a shoestring budget, and her impressive ability to connect people across Scotland through better bread. We’re not losing touch, though: for years, our Granton friends have been growing Scotland The Bread’s Rouge d’Ecosse historic wheat variety, first on waste ground, then in community gardens and latterly at Lauriston Community Farm, and nourishing people with real bread from local grain (more on this below). We look forward to fruitful collaboration for years to come!

We’ve appointed a Head of Development whose job will be to increase our sales of flour so that we have a stable financia...
08/10/2025

We’ve appointed a Head of Development whose job will be to increase our sales of flour so that we have a stable financial platform from which to launch our exciting plans for a People’s Bread Lab (the project formerly known as the Fife Fermenter).

A warm welcome to Pamela Paquin! Here she is, in her own words:

"Hello from the mill!

I’d like to introduce myself to our community in brief and welcome all of you to stop by and say hello in person.

It may seem strange to bring in a livestock farmer with dairy roots to a flour mill. However I’m sure all of you experienced the supply chain disruptions much as we did in New England through Covid and the Ukraine War. That was a clarion call to action breaking the relative ease of the post Bretton Woods order.

I realized at the end of the day, bread is what feeds us. And growing up not far from a Wonderbread Factory, I knew better than to think just any bread would suffice, without consequence.

With advances in science between nutrient density in foods, science battered my mind toward further efforts. That was when I found Scotland The Bread.

Knowing I would be returning to Fife (I had five inspiring years in Falkland with the Stewardship Trust and other fine peers through International Futures Forum and DTU at Edinburgh University), there was little choice about mucking in to food sovereignty. With a background in Systems Thinking and education in Peace and Conflict Resolution, I know full well the significance of a robust, resilient food supply.

Andrew, Liz, Connie, Lyndsay, Philip and the board are all putting in overtime to bring me up to speed.

You can find me virtually on LinkedIn and my Instagram

I look forward to seeing what we can all achieve together. As W.H. Murray would say, “boldness has genius, power, and magic in it”*"

02/10/2025

Trading standards force M& S to review labels

As the result of trading standards complaints by the Real Bread Campaign, M&S is reviewing labelling and marketing claims on a number of products.

‘Only X Ingredients’ loaves and rolls: numerical mismatch between the legal declaration of ingredients on the back of packs and prominent marketing claims on the front.

'Light rye flour': the product is neither wheat or an ancient variety, the pack-front claim 'ancient wheat variety' is both misleading and factually incorrect.

On 25 September 2025, a trading standards officer at London Borough of Tower Hamlets (LBTH), the local authority where Sustain / the Campaign is based, advised that Birmingham City Council, which has a Primary Authority (PA) relationship with M&S, was working with the company on reviewing the product labelling.

Other complaints by the Real Bread Campaign about M&S, and other supermarkets and brads, remain under investigation by the trading standards service and the Advertising Standards Authority.

For details, please head to the Real Bread Campaign website, where you can also read about our charity's work championing the rise of Real Bread, as well as challenging obstacles to people's chance to choose it.

29/09/2025

Nice work The Dunbar Community Bakery! A very entertaining sneak peek into a day in the life of a baker.

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