Baker in a Beanie

Baker in a Beanie

Artisan Bakery based in Batcombe,Somerset.

Contact- 07587006748


Using only the finest ancient grains, and with nothing but 100% organic ingredients, the breads on offer are: The Rustic, a wonderful country loaf made with white spelt and einkorn; The Farmhouse, a delicious tinned loaf made with white spelt and khorasan; The Scandi, a mouthwatering dark rye made with molasses, and The Irish, a traditional yeast-free soda bread made with white spelt and emmer and a vegan buttermilk. I also make Irish soda bread rolls and small loaves of the Rustic, the Scandi, and the Farmhouse. And now I have Baguettes available, too, wonderful French-style loaves but with a soft-crust, made with 100% spelt.

What are the Ancient Grains?

Spelt is an ancient species of wheat that has been cultivated since around 5000BCE. Although it contains gluten, some people with wheat allergies find it easier to digest than traditional wheat. Packed with fibre, it also contains more protein and has a lighter texture than wheat, with a slightly tangy, nutty flavour.

Rye is closely related to barley and wheat and is touted for possibly having environmental and health benefits. High in carbohydrates and fibre, and naturally low in gluten, it has a deep, distinctive earthy, nutty, and slightly malty taste.

Einkorn is a wild species considered to be the oldest grain known in the history of agriculture. Often regarded as man’s first wheat, it was harvested as early as 30,000 years ago. High in protein, with a distinctly sweet, nutty flavour.

Khorasan is an ancient variety of wheat, that has been largely unchanged by breeding over the recent centuries. First cultivated in ancient Mesopotamia, its grains have also been found in Egyptian tombs. High in nutrients such as protein, fibre, B vitamins, and iron, and easier to digest than normal wheat. It has a rich, slightly buttery and nutty flavour.

Emmer was first cultivated in the Neolithic period and was widely grown in Europe and the Middle East throughout the Bronze Age. It’s an ancient wheat, descended from wild emmer, which arose as a hybrid between einkorn and another cereal, possibly goat grass. Easier to digest than modern wheat, with a honeyed, wheaty flavour.

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