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Oxford bread

Fresh, crunchy, crusty bread photos I took in the garden, to use on the Oxford Bread Groups site and the leaflet I'm working on (see ).


The flour used is made from ancient wheat varieties grown organically here in Oxfordshire. They're a mix of wheat varieties that were grown way back by the Egyptians, and others from mediaeval times. The wheat then gets stoneground and sieved, so it an off-white colour. When backed it is slightly grayish in colour. The best thing about it is the taste though. (And it is very versatile - I've used it for pancakes, yorkshire puddings, waffles etc - to which it adds a lovely texture).

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Taken on June 19, 2009