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A Loaf For Life

What is Real Bread?

Peter Voshol at workIn many indigenous traditions Nature is central in the whole. This reflects how they as Being are part of a living world surrounding them and therefore influencing them as they themselves are part of that same living whole. Upon several occasions this has been filtered to a concept of Natural Laws.

For me Nature and Wholeness extends into baking, cooking and eating. In the 'modern' view we nourish our bodies with 'key' nutrients, carbohydrates, fats, proteins, vitamins and minerals. And these are laid down in guidelines and regulations. We are torn away from the connection where these nutrients come from!

Not to be denigrating but a large part of our current Western world will answer that food (in general) comes from the supermarket/shop. But of course our nutrients, foods come from our living Nature and therefore Nature nourishes us with all the nutrients we need. We don't have to add 'dead' chemicals to have bread (or any other food item for that matter) that stays fresh for weeks and months. We don't have to synthesise 'dead' ingredients and add them, like vitamins, minerals, fibres, to our daily bread because Nature provides them for us, alive and well.

For me Real Bread (and food) means using whole, alive and natural ingredients provided by Nature; Flour, Water, Salt and Yeast. The rest is trust, love and surrender that Nature will guide me and provide me with the most adorable, tasteful and most pleasurable loaf of LIFE for nourishment.

Cornmllers GuildReal Bread Campaign

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Our Bread

Sourdough Loaves

All loaves contain flour from Fosters Organic Mill in Swaffham Prior, Cambridgeshire. The other ingredients are water, salt and sourdough starter containing natural 'wild' yeasts. Finally real handwork for the kneading and forming these beautiful tasteful loaves is used. While the rest is time to prove the dough before the final bake. Loaf for Life Bakery loaves are low in GI with a great taste.

For information on price, delivery, collection and various tasty variations please contact Peter at loafforlifebakery@gmail.com

  • 'French' Country Loaf

    Ingredients: Organic Wholemeal Wheat Flour, Organic Strong White Wheat Flour, Water, Sourdough Starter, Salt.

    A 'classic' Pain de Campagne, open structured loaf with great taste.

  • Four Grain Loaf

    Ingredients: Organic 4 Grain Flour (Wheat, Rye, Barley, Oats and Malted Wheat Flakes), Strong White Wheat Flour, Water, Sourdough Starter, Salt

    Delicious more dense type of loaf with tasty malted wheat flakes to trigger your taste buds.

  • Spelt Loaf

    Ingredients: Organic Wholemeal Spelt and Rye Flour, Water, Sourdough Starter, Salt.

    For someone who likes the full taste of wholemeal Spelt and Rye. A slightly denser 'German' type of delicious loaf. These Loaves are available in 1 or 2 lb weights or as buns.

  • Fruit and Nut Wheat Loaves

    Ingredients: Organic Wholemeal Wheat Flour, Organic Strong White Flour, Mixed Nuts, Mixed Fruits, Water, Sourdough Starter, Salt.

    A favourite for many people. A friend of mine's 6 year old son said when asked what he wanted for pudding: "A slice of Peter's bread with honey-it's yummy!"

  • Fruit and Nut Spelt Loaves

    Ingredients: Organic Wholemeal Spelt Flour, Mixed Nuts, Mixed Fruits, Water, Sourdough Starter, Salt.

    Similar to the wheat one but with the fuller nuttier taste of Spelt.

  • Russian Seeded Rye Bread

    Ingredients: Organic Wholemeal Rye Flour, Pumpkin Seeds, Sunflower Seeds, Water, Sourdough Starter, Salt.

    A true 100% Rye loaf, strong taste which will mature within a few days. Very tasty with a good cheese.

  • Seasonal Loaves

    Ingredients: Wheat or Spelt with a variety of ingredients.

    These are the Hot Cross Buns, Tea cakes, Stollen and other variations of festival, sweeter dough's and bread. Just ask if you fancy something special and I can see what I can make.

Bread Crumbs

  • Sourdough Making Workshops at Urban Larder

    Sourdough Making Workshops at Urban Larder

    Together with the Urban Larder on Mill Road I have started to do Sourdough workshop evenings. This will be an evening of fun and laugther, making a tasty sourdough 100% Spelt wholemeal loaf and playing, tasting and working with Sourdough. I will pass on some very easy skills to use sourdough starters and make a loaf of your own. After this workshop you will have a tasty Spelt loaf to take home as well as a rye sourdough starter to start baking yourself. Please contact Polly at Urban Larder for details and register for these events.

    The upcoming dates for 2013 are:
    Tuesday 23rd of July
    Tuesday 27th of August
    Tuesday 17th of September
    Tuesday 22nd of October
    Tuesday 26th of November
    Tuesday 17th of December
    Time: 6 for 6:30pm till ~ 9:30pm with refreshments and bread tasting.

    The evenings are £35 including tea/coffee, some tasters, sourdough starter and ingredients for your delicious own-made Spelt loaf.
    Read: November Food Column Give us our daily bread...

    CamBake: Hearty, Homemade, Local Loaves

    Real Bread

    Ella Walker caught up with the team behind CamBake, a new sustainable community bakery for those obsessed with warm crunchy crusts, eating locally and eating well.
    Read the article: link.

    Radio interview on Cambridge 105

    Radio interview on Cambridge 105

    'Loaf for Life Bakery' was recently visited by Matt Bentman from Community radio Cambridge 105's food program Flavour. We talked about community Bakery Cambridge CAMBAKE, Real Bread and enjoying a good honest loaf of bread. Please have a listen using the following link.

  • Great news for the introduction of Loaf for Life in the Urban Larder

    Urban Larder

    Following the great success of the introduction of 'Loaf for Life' and Peter Voshol, coming to the Urban Larder last Saturday - Polly placed an order for 15 loaves of his bread to come in on a regular basis on Saturdays.

    We start this week with 3 seeded rye, 3 Fruit & Nut, 3 Spelt, 3 country and 3 4-grain. If you missed him: Do pop in on Saturday to try some of his delicious loaves.

    LOAF for LIFE joins first fifty bakeries using The Real Bread Loaf Mark

    Real Bread Loaf Mark

    Cambridge Home Bakery 'LOAF for LIFE' is one of the first fifty bakeries around Britain to adopt The Real Bread Loaf Mark since it was launched in September 2011 by Real Bread Campaign ambassadors, and renowned Real Bread bakers, Tom Herbert and Andrew Whitley. The Loaf Mark offers an at-a-glance assurance from a baker that a loaf was made without the use of any processing aids or other artificial additives.

    Dr. Peter Voshol said: " started to bake Sourdough breads for fun and hobby. After many enthusiastic responses and my own enjoyment I applied for Home-Bakery status. All of the loaves I bake are what the Campaign calls Real Bread. The Loaf Mark makes it easy for people to see that I am baking an honest crust."

    + Read more...

    Better Bread

    Better  Bread

    All loaves contain flour from Fosters Organic Mill in Swaffham Prior, Cambridgeshire. The other ingredients are water, salt and sourdough starter containing natural 'wild' yeasts. Finally real handwork for the kneading and forming these beautiful tasteful loaves is used. While the rest is time to prove the dough before the final bake. Loaves for Life Bakery loaves are low in GI with a great taste.

    + Read more...

Cambridge Home Bakery 'LOAF for LIFE' is one of the first fifty bakeries around Britain to adopt The Real Bread Loaf Mark since it was launched in September 2011 by Real Bread Campaign ambassadors, and renowned Real Bread bakers, Tom Herbert and Andrew Whitley.

The Loaf Mark offers an at-a-glance assurance from a baker that a loaf was made without the use of any processing aids or other artificial additives.

Dr. Peter Voshol said: " started to bake Sourdough breads for fun and hobby. After many enthusiastic responses and my own enjoyment I applied for Home-Bakery status. All of the loaves I bake are what the Campaign calls Real Bread. The Loaf Mark makes it easy for people to see that I am baking an honest crust."

Real Bread Campaign co-ordinator Chris Young added: "It's great that LOAF for LIFE is one of the first (home) bakeries in the country to sign up to the scheme. We still call for an Honest Crust Act that requires all bakers to declare everything that goes into a loaf, but for now The Loaf Mark is a quick guide to additive-free loaves."

A survey carried out by Toluna for the Campaign found that more than 70% of Britons believe it's unacceptable that an ingredient/additives list doesn't have to be displayed for unwrapped loaves, and that processing aids don't have to appear on any ingredients list. It also found that 85% of people said they thought a mark to show a loaf was additive-free would be useful.

Any baker can use The Real Bread Loaf Mark by signing an annual agreement that he/she will only use it to promote loaves made without the use of any processing aids or other artificial additives. The annual fee varies depending on the scale of the business, but for example it is only £10 for Campaign members running the smallest homebakeries; and for others it is included in the Campaign membership fee. The scheme is also open to non-members. Full details of The Loaf Mark scheme can be found at www.realbreadcampain.org

Home Bakery 'LOAF for LIFE' started February 1st 2012 baking Real Bread and specializes in sourdough breads to sell locally. Peter uses organic certified flour from the local Foster's Windmill in Swaffham Prior.

The Real Bread Campaign is Part of the charity Sustain: the alliance for better food and farming, and is funded by the Big Lottery Fund's Local Food programme. Membership of the Real Bread Campaign is open to everyone who cares about the state of bread in Britain, and any bakery can add additive-free loaves to the Campaign's online Real Bread Finder directory.

Better Bread

All loaves contain flour from Fosters Organic Mill in Swaffham Prior, Cambridgeshire. The other ingredients are water, salt and sourdough starter containing natural 'wild' yeasts. Finally real handwork for the kneading and forming these beautiful tasteful loaves is used. While the rest is time to prove the dough before the final bake. Loaves for Life Bakery loaves are low in GI with a great taste.

What Is Sourdough?

Sourdough is a name for a mixture (dough or batter) of water and cereal flour containing a culture of naturally occurring yeasts and lactic acid bacteria. It is often also used to name breads and pancakes made using such a culture.

Yeasts and bacteria are present all around us - for example in the air, soil and water. Those well suited to bread production are found in relatively high populations on the surface of cereal grains, such as wheat. By grinding the grains into flour and providing a suitable environment for these microorganisms to thrive (basically by adding water, maintaining an appropriate temperature, and providing food in the form of more flour) these populations can be increased in size and concentration, where they co-exist in a symbiotic relationship.

Eventually there will be enough yeast cells giving off carbon dioxide as a byproduct of their respiration to make bread rise. The interaction of the yeast and the natural enzymes they secrete will have a beneficial effect on the flavour, texture and aroma of the baked bread.

At the same time, the populations of bacteria will increase. The interaction of these bacteria and the products of their respiration (including lactic and acetic acids) also contribute to the flavour, texture and aroma of the bread. Additional benefits in a genuine sourdough include slowing the staling of the loaf.

Why Stoneground?

The simple grinding of the whole grain in a single pass through and between two horizontal, round millstones is at the heart of traditional milling. It is designed to produce wholemeal flours with excellent flavour and nutritional value. Unlike roller milling, which removes the outer layers of the grain, stone milling crushes the grain and all parts are mixed in together. Even when finely sifted to produce lighter coloured flours, they will still contain fine particles of the fibrous and most nutritious parts - the germ and bran. There has also been research to suggest that the heat generated by roller milling destroys greater percentages of nutrients in comparison to stone ground flours of equivalent extraction rates.

Loaf for Life Bakery's Better Bread

  • Longer, slower fermentation
  • Being fermented using sourdough culture
  • Made using local flour, preferably produced by a traditional mill, using locally-grown grain
  • Made using stoneground flour
  • With a salt content of 1% (by final loaf weight) or less
  • Made with certified organic ingredients

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Our delicious loaves

Contact Info

Loaf for Life Bakery

Please note the Loaf for Life Bakery is enjoying a relaxing holiday September 5 - 25th. I will take last orders for Friday August 31st and again for September 27th.
Relaxed regards, Peter


For information on price, delivery, collection and various tasty variations please contact me.
I am open to suggestions and requests.

Contact details

Tel:+44(0)7835375443
E-mail Peter: loafforlifebakery@gmail.com

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