Sourdough
Heritage Bakehouse is an artisan bakery in Oban, Scotland. We use heritage organic flours to create wonderful flavoursome bread.
Loaf of the month – Einkorn with oat topping
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Services
Selection Of What We Do
White organic traditional wheat flour pan or round with sunflower seeds. Soft and crusty all at the same time. A rye starter for added depth of flavour.
Organic wholemeal pan loaf, perfect for sandwiches.
Organic Rye. Delicious with bold flavours such as venison sausages and sauerkraut or humous, olive and avocado.
Khorasan and Linseed. Nutty flavour and deliciously soft.
Whole spelt and poppy seed pan loaf. An everyday favourite. Spelt is mild sweet and nutty.
Light rye with caraway seeds. Creamy bread with the perfect accompaniment of the complex caraway flavour.
How to care for your sourdough
Sourdough lasts for several days due to the high hydration of the dough. Keep it in the paper bag it comes in for two days to keep the crustiness. Then transfer to a plastic bag to stop it drying out. Sourdough makes amazing toast. You can also revive the bread to its initial freshness after a few days by putting it in the oven for a few minutes
It also freezes very well, so if you buy a large loaf you can slice it and freeze half of it. You can take it out a slice at a time and toast it from frozen.
Contact details
Tracey Law
01631 720293
heritagebakehouse.co.uk
traceylaww@icloud.com
Oban area, Argyll, Scotland
Why You’ll Love Us
I am a naturopath, interested in producing nutritious and healthy food. I have been experimenting with all of the heritage flours, Emmer, Einkorn, Khorasan, Maris Widgeon, Rye and Spelt. Sourdough is much kinder on the gut than modern yeasted wheat bread. The wild yeasts get to work on the carbohydrate and start breaking it down during the long fermentation stage. By the time it reaches the gut is is easy to digest. The wholegrain flour has a high nutritional content.
Individual sourdough requests may be able to be accommodated. Please contact me.
- Delicious
- Ethical
- Sustainable
“hello, I love your bread”
Donna
“Looks delicious and tastes even better!”
James
“Spelt loaf with ham and mustard so good”
Neil
malden salt
Sea salt is used in all loaves, supporting UK supplier, Malden.
Distilled water is used in our bread because it is pure water, no chlorine, limescale etc which could taint the taste of the bread.
What is in our sourdough?
Organic heritage flour, sea salt, distilled water from our distiller. That is it! Unless of course we add organic seeds or nuts etc to add to our tasty breads!
Our Favourite Recipes
Nettle and Chard Garden Soup
What to have for lunch today from my permaculture garden? 4 large handfuls of nettles 4 large Chard leaves 2 large potatoes sliced thinly 2 vegetable stock cubes 3 garlic cloves 2 tablespoons of chopped dill Salt and pepper to taste With rubber or latex gloves, wash and rinse stinging nettle and chard. Chop theContinue reading “Nettle and Chard Garden Soup”
Beetroot apple and caraway soup
Ingredients Olive oil for frying Bunch of beetroot medium onion 2 eating apples vegetable stock cube 1 tsp caraway seeds natural yogurt for dolloping on the top. Peel the beetroot and chop into cubes. Core and slice the apples. There is no need to peel them. Dice onion and fry until softened. Throw in theContinue reading “Beetroot apple and caraway soup”
Heritage Bakehouse 