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 www.oxfordlocalbread.org/about/ ).
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).