Benderloch, Oban PA37 1QU, UK,Oban
Heritage Bakehouse is an artisan sourdough bakery using heritage flour. Each loaf lovingly crafted with the finest ingredients. Tracey is a trained naturopath and is interested in sourdough which is made with easy to digest ancient grains and creating fabulous flavoured bread. Sourdough fermentation (wild yeast), unlike modern yeast, breaks down flour carbohydrates and starts the process of digestion before entering the gut. Spelt is an ancient grain, its history traced back to the Bronze Age. It has an amazing flavour and nutritious, its gluten structure known for being easier to digest than wholemeal wheat. Rye is another ancient grain which has a reputation for its deep tangy flavour and nutrition. It has a high hydration when cooked and is denser than wheat bread. Great for accompanying smoked fish, venison sausage and sauerkraut, and avocado. Rye does not spike blood sugar in the same way as wheat bread. Our white sourdough is made with flour from Shipton Mill, a heritage grain, Maris Widgeon. Most of my flour is Scottish grown including Scotland the bread wholemeal.