Healthy New Loaf To Be Launched By Bakery During Real Bread Week

Healthy New Loaf To Be Launched By Bakery During Real Bread Week
Healthy New Loaf To Be Launched By Bakery During Real Bread Week

is offering free tastings of a tasty, healthy new bread it has launched to coincide with Real Bread Week, which runs from 22 February to 1 March.

The high in fibre multiseed loaf, which is suitable for vegans and vegetarians, includes a sourdough which originated all the way from the Colorado Rocky Mountains.

The sourdough has then been fed and fermented daily over several months at Thomas the Baker’s Helmsley bakery, to enable the firm to start production of its special loaf.

The aim was to create a healthy but great-tasting loaf. Fibre is recognised as being an essential part of a healthy diet, with the recommended daily intake for an adult around 25 to 30 grams.

Each slice of the high in fibre loaf provides 2.5 to 3 grams of fibre – depending on how thick you like your slice!

The recipe has taken nine months to perfect and has an open texture and a malty flavour with a mild hint of sourdough.

Containing two different kinds of wheat flour, the blend includes malted barley, wheat flakes, rye flour, malted flour, oats, bran, sunflower seeds, brown linseed and pumpkin seeds. The loaves are dipped into a blend of five different types of seeds before baking.

Real Bread Week is an international celebration of additive-free ‘real’ bread, which encourages people to buy from local, independent bakeries.

Bread is an important part of the British diet, with research conducted by Thomas the Baker finding that one in four people (28 per cent) rank it as one of their favourite foods. A third of us eat bread every day (31 per cent) and 23 per cent go so far as to say they eat it with almost every meal*.

Thomas the Baker’s Chris Chapman, who developed the recipe, said;

“This is something we’ve been working on since last Spring. We wanted to create a healthy artisan loaf which was new and different and this is unlike any bread we have made before.”

“The sourdough has needed tending daily for months, with food, water and warmth – it’s almost like having a pet! We have then used a blend of two British flours to create the perfect flavour and texture and to ensure the high fibre content.”

“We’re very proud of how the finished loaf tastes and it seemed like perfect timing that Real Bread Week coincided with the launch. We’re looking forward to offering free tastings in store and hope people enjoy it as much as we do.”

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