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Real Bread Campaign

@realbreadcampaign

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#RealBread #RealBreadWeek #SourdoughSeptember

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Whether you want your Real Bread made by the sourdough process, or baker's yeast, or unleavened, the main two ways of being able to enjoy delicious, nutritious additive-free bread are to buy it or bake it yourself.

For the lowdown, head to the Real Bread Campaign website.

BIY
Whether by hand or dragging out an under-used machine, making your own Real Bread is simple, doesn’t take much of your time and (because you don’t have to cover a small bakery’s staffing costs, huge energy bills etc.) is very affordable.

We have tips and around 100 free recipes on our website, which is also where you can buy our Real Bread books.

BUY IT
Our Real Bread Map on our website enables you to search for places to buy Real Bread (by our definition) from bakeries that have added their details.

We invite every bakery in the world that makes at least one type of Real Bread to create a free listing. If your local bakery is missing, please pass on our invitation to them!

LOOK FOR THE LOAF MARK!
While you’re out and about, keep your eyes peeled for The Real Bread Loaf Mark and The Sourdough Loaf Mark. There are now around 220 bakeries licensed to use The Loaf Mark - you can see the current list in the latest news section of our website.

For information about the scheme (including FAQ and how to become a licensee) please visit The Real Bread Loaf Mark page of our site. by @realbreadcampaign

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2 months ago

We love wholemeal Real Bread!

Turning 100% of the grain into flour and then making it into additive-free is pretty much the least processing you can do and still call it bread.*

It means you get all of the flavour and nutrition, and the natural and human resources that went into producing the grain don't get diverted or wasted.

There's plenty of evidence that indicates consuming more dietary fibre is a good idea so, unless there's a medical reason why you can't, we encourage you to eat more wholemeal Real Bread!

There's a growing bank of free recipes on our website - and if you've developed one you'd like to add, please email us.

There's also evidence to suggest that making wholemeal bread by the sourdough process might help our bodies get more of the natural nutritional value out of it.

If you're concerned about pesticide (and other agrochemical) residues on and in grains, then you might want to opt for certified organic wholemeal flour and bread.

ALWAYS read the ingredients list, or ask for the details, to be sure of wht you're getting.

Despite our ongoing lobbying, the term 'wholegrain' STILL is not defined or regulated by UK legislation, so is technically meaningless. Similarly, brown, malthouse, Granary, malted etc. are unregulated marketing terms.

If a product has a fibre-based marketing claim on the front of pack, again read the ingredients list and nutritional information panel on the back.

Governmental guidance in the UK is that adults should be putting away 30g of fibre a day and children should be scarfing 15-25g, depending on their age. Official figures indicate that 96% of adults and the majority of children fall short of these targets.

*Yes, there will be a small loss with any milling process and some vollkornbrot etc. can be made from unmilled grains...

#fibremaxxing #wholegrains #RealBread by @realbreadcampaign

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4 months ago

"In the heart of Milton Keynes stands Bradwell Windmill. Built in around 1805 by Samuel Holman, this limestone tower mill, the only one of its kind in the area, was once an important part of the local food economy. Today, it offers a timely reminder of what Real Bread can mean: a connection to grain, place and community."

You can read more from Sofia Gallo @In_CucinaCon_Sofia about @BradwellWindmillProject in the latest articles section of the Real Bread Campaign website. by @realbreadcampaign

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12 minutes ago

Success stories.

The Real Bread Campaign is run by the charity Sustain: the alliance for better food and farming.

You can get a snapshot of our collective achievements in the 'who we are' section of the Sustain site.

Please head to the Campaign's site for more detail of that area of our ongoing work. by @realbreadcampaign

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a day ago

According to a number of awareness-raising day/week/month calendars, it might be National Baking Week in the UK at the moment.*

Whether or not it really is still a thing, you could take it as a nudge to make some Real Bread this weekend.**

You can find loads of free recipes on our site.

*It started as a corporate marketing thing, but that company doesn't promote it any more.

**As you're reading one of our posts, chances are you'll be baking anyway. by @realbreadcampaign

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2 days ago

Happy World Bread Day!

Around the globe, people of every age, nationality, colour, sex, sexual orientation, gender identity, ethnicity, differing ability, neurological status, religion and economic background, who speak every language worldwide, are involved in the rise of all sorts of Real Bread and enjoy eating it.

#WeAreRealBread

This is why the Real Bread Campaign has always been as much about people as it is about food. Without people, there is no Real Bread. Grain is grown and milled, then flour is lovingly crafted into Real Bread, by people. For whom is all of this done? People.

Our mission is finding and sharing ways to make bread better for us, better for our communities and better for the planet. We work towards everyone having a realistic chance to choose Real Bread.

While Sustain / the Real Bread Campaign is not party political, everything that involves people is political. The choices you make about food growing, making and buying are political acts - as are decisions made by others that affect your choices and your ability to make them.

Loaf not hate

We stand against all forms of prejudice, bigotry, intolerance and hatred. These include (but are not limited to): misogyny and other forms of sexism; racism; ableism; ageism; homophobia; transphobia; islamophobia, antisemitism and other religious intolerance / hate; xenophobia; sizeism...

We welcome everyone who shares our (or has similar) beliefs, values and aims to our network of friends. If you would like to go beyond this, we invite you to join the Real Bread Campaign as a supporter of our work.

Our site is also where you can find examples of our 17+ year celebration of the wide range of people behind the rise of Real Bread. To read about our ongoing work to improve equity, diversity and inclusion in and through our work please head to our site - click on 'about' and scroll down.

If you're mainly here just for the bread, we’ve got, and do, a lot about that, too.

(The picture is of Uzbek lepeshka / lepyoshka, aka non.) by @realbreadcampaign

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3 days ago

In August 2025, the Real Bread Campaign found 'fermented wheat flour' on ingredients lists of industrial dough products sold in the names of 16 brands and supermarket own labels. A number of the companies chose to promise the products contained 'no artificial preservatives' or even 'no preservatives' at all.

Three of the companies (including Aldi) admitted they were using 'fermented wheat flour' to extend shelf life. More than a year since we began investigating, the other 13 remain, can we say, less forthcoming in their responses?

To be clear, we're not saying that industrial dough products with added propionic acid will kill you, or that any of the companies are lying or breaking any laws. Nor are we challenging anyone's desire to reduce food waste.

As long-time advocates of always reading the label, however, we're suggesting that sometimes you might still want / need to ask questions about what the manufacturer chooses, and chooses not, to tell you on the label.

The key word here is choice: we work towards people having chances to make better-informed choices. You might base your choice on factors other than when, where, how, by whom and with what food was made. If so, honest and transparent labelling, for the benefit of people for whom these factors are important, won't have any effect on you.

WHAT YOU CAN DO

To find out more about this, and the rest of our work over the past 17+ years, please visit our website.

If you see labelling or marketing you believe to be factually inaccurate and / or misleading, you can contact your local authority's trading standards department.

WHAT IS 'FERMENTED WHEAT FLOUR'?
In its purified form, propionic acid is classified as a food additive, categorised as a preservative and given the code E280.

Flour can be cultured to generate anti-microbial levels of propionic acid. The twist is that, despite its preservative properties, labelling law doesn't classify 'fermented wheat flour' as a preservative or require manufacturers to declare the propionic acid it contains. It's sometimes marketed to industrial dough fabricators as 'label friendly' or a 'clean label solution' to extending shelf life by inhibiting mould growth. by @realbreadcampaign

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4 days ago

Change the grain, change the game!

Baking a Better Tomorrow from @uk_grain_lab @betterfoodtraders and @realbreadcampaign, tells stories of Grain Changers from across the UK’s emergent grain networks.

You can read about @common_grains @cotswoldgrainnetwork @eagalliance @southeastgrainalliance @welshgrainforum @westmidlandsgrainnetwork @yorkshiregrainalliance @gothelneyfarmer @hylstenbakery @fika.exeter @nottingham_mill_coop @gilchesters @henrietta__inman @hodmedods and more.

The magazine is available to download from the Real Bread Campaign website. by @realbreadcampaign

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4 days ago

Missing a trick here: so many posts about flatbreads popping up in our feed this week.

Three ingredient flatbread*

300g wholemeal flour
225g water
3-4g salt (about ½ tsp)

Mix, cover, leave to rest for an hour or more, stretching and folding the dough every now and then, if you fancy.

Cook each flatbread on a dry pan for a couple of minutes on each side, flipping it occasionally and perhaps pushing it down with a spatula to ensure even cooking.

Stack the flatbreads up, wrapped with a clean cloth or tea towel, on a wire rack or in a basket to cool. If not eating them the same day, flatbreads freeze well.

You can find a more detailed version of this recipe, plus about 100 more, on our site.

Probably should feed the algorithm with terms like UPF-free, wholegrain, bake off, so more people see this post and then support our charity...

*Genuinely only three ingredients. None of that 'X ingredients' clickbait that leads to something with more ingredients. by @realbreadcampaign

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4 days ago

Happy National Magazine Day! Have you read the October-December edition of True Loaf yet?

Features in the latest issue of the Real Bread Campaign supporters' magazine:

> Bread to hold a community together: Nathan Cal Danby and Amalia Sacchi are baking a future at @Foresta.Forno in the Veneto region of Italy
> Loaves, lessons and local bakers: Maureen Breeze on the Real Bread enthusiasts’ group she set up in her village.
> Remembering a bakery engineer: Peter Garner’s father worked for Baker Perkins between the 1940s and 1970s.
> Roots and resilience: Sofia Gallo @In_CucinaCon_Sofia explains how the future of Real Bread can learn from its mixed past.
> Community wellbeing through Real Bread making: Charlotte Vrinten brings the @StonehamBakehouse story up to date.
> Real Bread Hero: Tyler Cartner @WireMonkeyShop. Baking is not the only profession of people involved in the rise of Real Bread, says Alex Ricciardi.
> Seed saving in Scotland: Food writer and Slow Food cook, @WendyBarrieSFG, on the Caledonian non-commodity grain revival.

...plus a 'Let it Dough' poster for the coming winter months.

True Loaf 68 is available to Campaign supporters via our website, which is also where you can JOIN US in support of our charitable work. by @realbreadcampaign

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5 days ago

Starting or growing a microbakery business? Knead to Know...more is the handbook for you.

Crafted by the Real Bread Campaign, published by @GrubStreetPublishingUK by @realbreadcampaign

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5 days ago

@ProvenBatch invites UK micro/small bakery owners to help pre-launch beta testing of new software. It is designed to help small food businesses create ingredients labels and keep the batch and traceability records that go with them.

The software was built by Dave Biley, whose wife runs a cake shed, ‘because the paperwork was taking more time than the baking.’ They’re now at a beta version testing stage and are ‘looking for bakers to try it and tell us honestly where it works and where it does not.’

The invitation to be part of the free beta is going out to UK microbakers, cake shed-ers, market stall bakers and small craft bakeries, who make and pack their own bread and bakes for direct retail sale.

In return, you’re asked to provide honest feedback, especially constructive criticism and suggestions for improvements if ProvenBatch does not fit the way you make bread and run your business.

To apply to be a beta tester, you can complete the short form on the ProvenBatch site, or email Dave.

You can find out more on the Real Bread Campaign and ProvenBatch websites.

Ingredient and allergen labelling is legally required for food that is sold prepacked and food that is pre-packed for direct sale (PPDS, as required by Natasha’s Law).

The Real Bread Campaign continues to lobby for an Honest Crust Act of updated and improved composition, labelling and marketing standards. Our proposals include displaying full ingredients lists to be made mandatory for all bread (and industrial dough products) sold loose / non-prepacked.

In the meantime, we urge all businesses to display this important information voluntarily. by @realbreadcampaign

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5 days ago