Wildfarmed flour at Bandit Bakery

All the bread at Bandit Bakery today was baked using Wildfarmed flour. This is wheat that is grown alongside other crops to increase soil health and biodiversity. Instead of one giant monoculture of wheat, the rows of wheat are interspersed with a herbal lay of plants, grasses, and legumes.

I bought my usual loaf of sourdough, plus a tin loaf, plus focaccia for the kids.

Bandit Bakery bread is the most delicious bread so I wasn’t expecting any huge difference but there was definitely more flavour to it. It seemed richer and I felt I could almost smell the freshly harvested crops.

It is more expensive to produce wheat in this way but it is surely worth it to protect the health of our soils for future generations and by extension, our own health.

4 responses to “Wildfarmed flour at Bandit Bakery”

  1. I never knew that there was this type of growing – I will look out for flour produced in this way.

  2. Mmmh, that bread and the focaccia looked yummy. Do you also bake bread yourself?
    I’m always looking for new types of flour for my own baking hobby.

    1. I have tried baking myself but I’m pretty crap so just buy it.

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