Heritage Bakehouse is an artisan bakery in Oban, Scotland. We use heritage organic flours to create wonderful flavoursome bread.
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.
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.
“hello, I love your bread”
“Looks delicious and tastes even better!”
“Spelt loaf with ham and mustard so good”
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
100 g plain flour 65g beremeal 2 tsp bicarbonate of soda 1/2 tsp cream of tartar 1/4 tsp sugar 1/4 tsp salt 115 g medium oatmeal 1 tbsp butter buttermilk or natural yogurt as required INSTRUCTIONS preheat oven to 180C if using and grease a baking tray Sift the flour, bicarbonate of soda, cream of tartar, salt and sugar into a large bowl Add the oatmeal and and beremealContinue reading “Scottish Bannocks”
Fermentation Wild yeast are single-celled fungi that exist all around us. They feed on carbohydrates, and as they do so they release carbon dioxide, B vitamins, and alcohol. Because they release carbon dioxide, yeast can leaven bread, and because they convert carbohydrates to alcohol, brewers use yeast to make beer and wine, too. This isContinue reading “Why is sourdough better for health?”
Radish allotment pickle 8 oz radishes 1/2 cup white wine vinegar or apple cider vinegar 1/4 cup water 3 tablespoons honey or 1/2 cup sugar 1 teaspoons salt ½ teaspoon whole mustard seeds Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds, bay leaf My radish are a mixture of Chinese and traditional BritishContinue reading “What goes well with rye sourdough?”