Crannach Hand Baked Bread




	Wholemeal Bread Made with 100% wholemeal flour from Golspie Mill in Sutherland. Nutty flavour with a nice chewy texture. Great with cold meats and cheese. White Classic crusty white bread with a good flavour and aroma. Supermarket sliced white doesn't get a look in when this loaf's in the bread bin. Makes great cheese & pickle sandwiches, toast, bread and butter pudding — you name it. Granary A mildly malted loaf made using 85% wholemeal flour with whole wheat malted grains. Fantastic on it's own with butter. Rye Bread From an original Russian recipe. Naturally low in gluten with a tangy bite. Keeps well. Try it with smoked salmon or sweet marinated herrings, the sweet and slightly sour combination is a winner. Sourdough A choice of white or wholemeal sourdough. Both fragrant and tangy. There's no added yeast in these fellas which gives them their distinctive sharp flavour and thick crust. A long fermentation and proving process means they keep well too. Great with a wee bit of butter and slices of peppered salami. Sourdough with Alford Oatmeal A Scottish take on a traditional sourdough, this time with the addition of local Alford oatmeal, barley malt syrup and Scottish butter. Slightly sweeter than its standard sourdough cousins. A nice wholesome bread to serve with soup. 9 Seed Sourdough Nutritious and tasty loaf baked with a mixture of 9 different seeds (linseed, poppy, sesame, caraway, pumpkin, mustard, hemp, sunflower & coriander). Made with 50% white and 50% wholemeal flour. A flavour explosion! Oat & Treacle Bread with Banffshire Oats Another loaf with a bit of local input. We combine 50% white flour with oats from Banffshire and dark treacle to give an attractive dark loaf with a sweetish malty flavour. A real family favourite. Sunflower & Pumpkin Seed The sunflower and pumpkin seeds in this bread are gently toasted during the baking process for maximum flavour and with a small amount of honey added. The result is a nutty, soft textured loaf with natural minerals including zinc and vitamin B. Sun-dried Tomato & Olive The addition of sun dried tomatoes and black Greek olives give this loaf a robust flavour and dark crust. Just add a shake or two of extra virgin olive oil. Semolina Bread Made from a blend of course maize semolina and organic white flour — a golden bread with a moist, chewy texture. Spelt & Rye High in natural fibres, minerals and taste. Spelt and rye flours combine to give a tangy loaf with a low gluten content. Very digestible! Beremeal Bread Made from ancient barley meal grown in Scotland since 2000bc. The kiln dried grain produces a light coloured bread, with an earthy nutty flavour. Gluten-free Bread Made from a blend of rice, potato and tapioca flours. Ciabatta Classic Italian loaf (the slipper) baked with white & rye flours to give a full flavoured bread of substance. Panettone A Northern Italian Bread, freshly baked at Crannach Coffee Shop. Moist and delicate, with fragrance and flavour. Makes superb toast when it begins to dry.