Macbiehill Farmhouse, Lamancha, West Linton, Peeblesshire EH46 7AZ info@scotlandthebread.org 01968 660449 @scotlandbread

Redefining Value

Emmer wheat at Bread Matters Agroforestry, Macbiehill

One of our aims in Scotland The Bread is to establish ‘fair trade’ between farmers and bakers. This means paying farmers not just for the weight of wheat they produce (as at present) but rather for the amount of… Read More

Food Sovereignty for Scotland

Nyéléni Europe Forum on Food Sovereignty

Nyéléni Europe Forum on Food Sovereignty Last week, Board member Dr. Chelsea Marshall participated as a delegate in the second European Forum on Food Sovereignty, held 25-30th October in Cluj, Romania. Chelsea joined other Scottish and UK delegates… Read More

An Innovative Mill for Special Grain

Karl and Andrew with cyclone mill

Scotland The Bread has just taken delivery of a Zentrofan cyclone mill to make flour from Scottish grain for home and community bakers. We saw it during a visit to heritage grain growers, millers and bakers in Sweden earlier in 2016. At Bagaren och Bonden in Malmö, Sweden, bakers Karl and Daniel were capturing the full flavour of organic heritage Öland wheat by milling straight into their bakery dough mixer. Read more.

naturesave trust logoBread for Good Community Benefit Society acknowledges the generous contribution of an Environmental, Conservation and Community Renewable Energy Grant provided by the Naturesave Trust towards the purchase of the Zentrofan mill.

Soil to Slice Growers Gather

Emmer wheat growing at Macbiehill Agroforestry as part of Scotland The Bread's research into nutritious grains for a sustainable local food system

Soil to Slice community growers gathered in May to share their experiences growing heritage wheat, to hear an update on Scotland the Bread’s nutrient research and to practice baking real bread. Throughout the day, participants shared stories of… Read More

Imagine a home-grown, healthy future, where . . .

Scotland the Bread Nordic Wheat

farmers grow wheat full of nutrients, while keeping the land in good health millers turn the wheat into fresh, wholesome flour for local baking home and community bakers transform the flour into tasty, easily digested real bread and… Read More