Every honest loaf
Every real bread has a home and a heritage. Pick a type to learn what it is, what makes it the real thing, and which scratch bakers across the UK and Ireland still make it properly.
Sourdough
Leavened by a living culture alone. The real thing, not "sourfaux".
Wholemeal
The whole grain, nothing milled away. Hearty and honest.
Rye Bread
Wholegrain rye, with or without a sour. Earthy and substantial.
Focaccia
Olive-oil rich, dimpled and open. A slow-proved Italian flatbread.
Rye Sourdough
Dense, dark and tangy. A long ferment that keeps for a week.
Spelt
An ancient wheat, nutty and digestible. Often baked as sourdough.
Baguette
A long French stick, crackling crust, made fresh that day.
Brioche
An enriched dough of butter and egg. Soft, golden, a little sweet.
Ciabatta
A wet-dough Italian loaf, blistered crust, big irregular holes.
Batch Loaf
Baked touching, pulled apart. Soft sides, proper crust top and bottom.
Soda Bread
Flour, buttermilk, bicarb. Brown or white. Anything else is a tea cake.
Bloomer
Slashed on top, baked free on the sole. Crisp crust all round.
Wheaten Bread
Ulster's wholemeal soda. Nutty, close-textured, cut in farls.
Barmbrack
An Irish fruit bread, lightly spiced. Yeasted or made with tea.
The Blaa
A soft, floury white roll with EU protected status. Found nowhere else.