Did you know that if we stopped binning bread – it could do the same for greenhouse gas emissions as planting 5.3 million trees? I know it can seem as a far stretch to think that the occasional bit of sad lettuce from the back of the fridge or some stale loaf harms the planet but that’s where the whole lifecycle of how food gets produced and travels to us is important.
We never stop banging on about how very few food miles there are in our bread. The wheat comes from fields around Chester, which then gets milled by the same family who grows in a water powered stone mill. You can even visit the mill and get a tour!
Even with that in mind we still hate wasting bread, so that’s why for this month’s special we are using some old bread from the freezer, which has been toasted for extra flavour and mixed in with some excellent UK grown rye from Hodmedod (the home of UK grown beans and pulses).
Zero Waste Rye and Linseed Sourdough
Zero waste is not just about managing waste at the end of life. It is about preventing waste altogether. That’s one of the reasons we only make our bread to order. And even if it means you miss on a loaf occasionally (if you forget to order) the bigger picture is that we avoid wasting precious resources going in the compost bin.
Rye flour is rich in phosphorus, magnesium, zinc and iron. All essential for energy production and a healthy immune system. Rye bread generally has more fiber. Because rye bread is heavy and dense, it is possible to blend it with a high-protein flour to help it rise better. If you enjoy the dense German style rye we also make a 100% organic rye full of seeds, fibre and variety your gut bugs will love!
Linseed (or flaxseed) is the same plant which was used for centuries to make linen cloth. It is a very good source of omega-3 fatty acid and thiamine (B vitamin family) which plays a key role in energy production. It also contains both soluble and insoluble fibre supporting gut health.