Bread is taken very seriously in Germany, and very seriously by us.
We bake traditional German breads fresh daily in our bakery in Gullane, East Lothian. We like breads with real crusts, balanced flavours and a slightly denser texture; free-baked breads, sometimes a little misshapen; breads that have character.
Please view our Bread Baking Schedule to see on which days each variety of bread is usually made.
We do things the old-fashioned way; hand-shaping each loaf, allowing the dough to prove slowly in baskets before turning it out onto a wooden peel and gently placing in our stone-laid oven. We don't have a proofer to aid final fermentation so if it's cold in the bakery, it takes longer for the dough to rise; during the Summer it takes careful planning (and occasional panicking) to ensure there's free oven space when doughs rise faster than expected.
Heinrich, our rye sourdough starter is over 100 years old and originates from Hamm, Germany. We feed him daily, even when the bakery is closed.
Don't Mention the Rye
It's true, most of our breads contain rye flour but, don't panic, it's just another grain. Rye has a lower percentage of gluten compared to wheat and has a higher level of soluble fibre. We use it because it gives the breads the texture we prefer and a lovely rye tang.
If you're not sure if you like rye, try our Hunters' Crusty Bread or light Multigrain Bread, which only contain 20 - 30% rye flour. In general, the higher the rye and seed content, the denser the bread.
Our rye flour is grown and milled in Germany to give the authentic German rye bread taste and texture.