Grown on Balcaskie Estate in Fife, Scotland The Bread’s traditional grains have been meticulously researched and chosen for their suitability for the Scottish growing conditions and climate, their biodiversity, their considerably higher levels of vitamins and minerals than conventional grains, and their exceptional flavour. Scientific testing has also proven that Scotland The Bread’s flours are, on average, more nutrient-dense than most – if not all – commercial alternatives – qualities that are increasingly sought after by enlightened bakers across the country.
These heritage wheats are more than a historical curiosity. Their superior nutritional profile and their suitability for agro-ecological farming make them a good starting point in Scotland the Bread’s quest to select and develop bread grains that grow well in Scottish soils and can nourish healthy citizens while providing local farmers with a fair and reliable return.
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