December 31, 2009, 7:00 am

Real Bread bakers around the country are up in arms at recent media reports that suggest forthcoming products from two big bakers will be the first commercial loaves to be made with 100% British wheat since the repeal of the Corn Laws in 1846.

“Big Deal! Bakeries like ours have been using flour from 100% British wheat for years and unlike these Chorleywood loaf behemoths, we’re using it to make Real Bread,” said craft baker Tom Herbert of Hobbs House Bakery, Chipping Sodbury.

Many bakers who have listed their loaves in the campaign’s online Real Bread Finder are able to tell their customers not only the local mill at which their 100% British flour was produced (and in several cases stone ground) but also exactly where in the UK the wheat was grown.

Chris Young of the Real Bread Campaign added:

“Any shortening of the grain chain from seed to sandwich is great news, especially if purchasing from small, independent cereal farmers and millers is maintained over the long term. However, what must not get lost in the nationalistic hoo ha is the fact that the big bakers continue to use a cocktail of artificial additives and unlabelled processing aids in many of their loaves.”

Also of concern to the Real Bread Campaign is whether the wheat varieties that are being used and the way that they are grown, milled and baked are necessarily the best options for our health, our communities and the environment.

Supported by the Big Lottery Fund’s Local Food programme, the Real Bread Campaign is a not-for-profit initiative, co-ordinated by the UK charity Sustain: the alliance for better food and farming. Its aims are to encourage and support the increased production and consumption of additive-free Real Bread in Britain.


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