Tag: milling

Bread Festival – St Monan’s

At the Bowhouse, St Monan’s Fife – the first Scottish Real Bread Festival – 25 February 2023 – hosted by Scotland the Bread. The Living Field went to see what was happening.

Well … you can’t grow bread wheats in Scotland they say. But on this day Scotland the Bread [1] hosted the first Scottish Real Bread Festival [2]. The venue – at the Bowhouse, St Monans, Fife [3] – was packed with people seeing, selling, eating and debating flour and bread grown, milled and baked locally.

There were presentations and discussion through of the day, people sitting on hay bales, listening and asking.

Earlier, bakers had entered their loaves in the bread contest. A panel of experts had made a decision and the winners were announced and awarded. The loaves were all laid out on a table and given away at the end of the day.

At the first Scottish Real Bread Festival, Bowhouse at St Monans Fife – baked bread loaves and locally grown wheat.

Scotland the Bread‘s own flour, milled from local wheat landraces, was on sale ….. and went like hot loaves.Some sheaves of bread-wheat landraces were on display (lower images above), grown locally in the soil and climate of Fife. The plants are much taller than modern wheat varieties – due to the length of stems or ‘straw’ [4].

Long straw was once valued as a base for rope and string or used regularly in craftwork to make home decorations. Something Corny [5], based in Aberdeenshire, gave demonstrations and workshops through the day. The photos below shows some of their raw materials and a finished wall hanging.

Landrace wheat (left), a bundle of stems (lower) and an example of craftwork by Something Corny at the first Scottish Real Bread Festival.

Barley is rarely used in bread today but was once widely eaten in Scotland as a flatbread or bannock. Its use in food has been promoted by the Living Field for some years [6]. It’s a nutritious corn. And people from the Rowett Institute, Aberdeen were present to talk about their research on barley landraces in human health and nutrition [7].

One of their posters described how a variety of barley from Tibet – a black barley – was being hybridised with other varieties and landraces at the James Hutton Institute. Tibet and its hybrids are high in fibre and miconutrients, and also in beta-glucan which may lower cholesterol.

Tibet barley in the Living Field Garden: ears are yellow-green at first then darken at maturity; and as in most landraces and unimproved varieties, Tibet’s ears do not mature all at the same time.

The organisers and hosts put on a great show, well attended and well appreciated. Here’s hoping that milling and baking with local wheat grows and thrives.

Links and further information

[1] Scotland the Bread: local grains, cereal landraces, milling for flour, baking, community, food, campaigning for healthy, nutritious bread.

[2] Scottish Real Bread Festival: see Sustain at Scottish Real Bread Festival and Championship 2023 and Real Bread Week.

[3] Bowhouse – Connecting you to your local produce – a venue in St Monans Fife.

[4] The heights of landrace wheat and modern wheat are compared on the Living Field’s Cereals page. Ed: it looks like the long stems in the photograph above were tied with old-style, orange baler twine – brings back memories of sunburn and sore backs from lifting those small rectangular bales before the big round ones became standard!

[5] Elaine Lindsay practices and teaches straw work at Something Corny based at Inverurie, Aberdeenshire – check the online workshops.

[6] The Living Field has long promoted the use of flour from locally grown grains – mainly oats and barley – in flatbreads and other foods: see Bere bannocks, Bere scones, Bere battered fish, Peasemeal Beremeal Oatmeal, for bread made with barley and insects Bere and Cricket, and for further links to barley landraces The Bere line – rhymes with hairline.

[7] The Rowett Institute Aberdeen: Black barley study. The Rowett have also produced a booklet on recipes made with oats and barley.

Contact for this page: geoff.squire@hutton.ac.uk or geoff.squire@outlook.com

Common Grains | Seed Sovereignty

The Living Field has supported local crop landraces and traditional varieties. We have grown them, saved their seed, used their products to make food, promoted them on open days and shared them with growers and gardeners.

Grains are the staple diet of any settled population. Neolithic ancestors brought them to these islands thousands of years ago. People have sustained themselves on locally grown grain crops such as oats, wheat and barley and di so in Scotland through the 1800s.

Today, most grain grown in Scotland is used for livestock feed and malting (alcohol). Apart from oats, which occupies a small area of arable land, and a few fields of special barley and wheat, the cereals people eat are grown elsewhere and imported as products of wheat, pasta, rice and maize. Of these, the UK as a whole is close to sufficiency in wheat – for bread, biscuits, cakes, and similar – but the once-close links between growing and eating grain have been severed. [Ed: this paragraph revised 4 April 2022].

So it is specially good to hear the continued and growing interest in projects like Common Grains [1] and Seed Sovereignty [2]. They operate outside the conventional channels of crop varietal breeding and depend on local and often unfunded commitment for their success. Here we pass on some recent news and upcoming events from both projects – with images of the Living Field‘s cereal landraces and some old methods of grinding and milling grain.

A landrace of bread wheat Triticum aestivum (left) and grain, spikelets and flowering stems of black oat Avena strigosa (right) grown at the Living Field near Dundee.

Common grains

With emphasis on both growing and baking, Common Grains is showing that short food chains work. It aims to reduce the physical and commercial distance between seed, crop, harvest, (saved seed), processing, baking and eating. As a result, the eater will likely appreciate the growing and have an vested interest in soil health and biodiversity .

Common Grains is developing ambitious annual and five-year plans, where again the joint emphasis is on growing grains and supplying nutritious food. Several farmers are experimenting with crop mixtures as a means to reduce inputs and improve the agricultural environment.

A summary of their conference in late 2019 is given on the We Knead Nature web site [1]. Long term plans include a hub for growers, customers and businesses, a Seed Bank of local saved-seed grain crops, and greater community engagement through formal education and kitchen skills. Contacts through Facebook and Instagram [1].

Ears of rye Secale cereale at the Living Field (left) when about to flower (upper, middle) and when mature (lower), and bere barley Hordeum vulgare (right) growing in Orkney (lower) and maturing at the Living Field near Dundee (upper).

Seed Sovereignty UK and Ireland Programme

The Programme’s web site explains its aims and purpose: “The Seed Sovereignty Programme of the UK & Ireland aims to support the development of a biodiverse and ecologically sustainable seed system here on home soil. Working closely with farmers, seed producers and partners across the seed sector, together we want more agro-ecological seed produced by trained growers, to conserve threatened varieties and to breed more varieties for future resilience.”

One of the main aims of the project is to establish regional and national hubs, networks and collaborations. Contact details of regional coordinators are given on the web site’s About page [2]. Activities include raising the main issues and current difficulties around saved seed, encouraging networks and support hubs, training, databasing, field trialling and participatory plant breeding.

There’s an upcoming Seed Week. Sinéad Fortune, Programme Manager, writes “From 18th – 22nd January Gaia will run our fourth Seed Week, which aims to raise awareness of local, open pollinated, agroecological seed being grown and sold in the UK and Ireland. The timing coincides with growers shopping for seeds for the coming season, and we hope to raise general awareness of the importance of agroecological and locally-grown seed with a wider audience.”

There’s ample opportunity to get involved and if you use social media then here is the tag #SeedWeek.

Methods of grinding grain through the ages: (upper left) saddle quern from neolithic Shetland, (lower left) hand-turned milling stones from Orkney, the meal swept into the container below, (upper right) water powered mill wheel (under wooden cladding) from Atholl Perthshire and (lower right) a wooden bushel measure used for grain and flour, again from Orkney (images courtesy of curvedflatlands.co.uk).

Sources / contacts

[1] Common Grains is on Facebook and Instagram. A note on the Common Grains Conference Scotland in 2019 is published on the We Knead Nature web site. Thanks to Rosie Gray for recent updates.

[2] Seed Sovereignty contacts and information. Sinéad Fortune, Programme Manager, Seed Sovereignty UK and Ireland Programme sinead@gaianet.org. Web sites: http://www.seedsovereignty.info/ and http://www.gaiafoundation.org/. For previous Living Field contact, see Maria Scholten’s article Boosting small-scale seed production .

[3] Landrace is the term usually given to a crop that is maintained from year to year through saved seed. For more on this site: What are landraces?, Landrace 1 Bere and Ancient grains at the Living Field.