bread

Neil Buttery's new book Knead to Know is an insightful and engrossing history of baking. In this extract he surveys medieval bread from bannuc to the upper crust.

Explore sourdough recipes, resources, ingredients and more for the Real Bread Campaign's 10th annual international Sourdough September in 2022, encouraging people to bake, buy and enjoy genuine sourdough bread.

As a nation we really love bread. It's a staple of almost all British households, with 12 million loaves baked and sold every day. At Hodmedod we’re a little more particular. We love real bread.

Diversity is at the heart of resilient agroecological food systems. For that reason and just in time for Real Bread Week, we're delighted to be welcoming Flanders wheat into the Bean Store.

We’ve started selling bread from the Penny Bun Bakehouse. Just one ‘Hodmedod’ loaf for now, you can find it here, but if it works maybe more in time. Here's why:

A little over 10 years ago Nick, William and I began working with Transition City Norwich on the Resilient Food Project, a community initiative that asked whether the city could feed itself in a low impact, low input way from the fields around its walls and that was the catalyst for Hodmedod. One of the many things we needed to get to grips with was grain, flour and bread (we're still on that journey). Here Charlotte Du Cann, writing in 2009, records one of our early explorations into fields and bakeries.