As we move into late February, the national food calendar turns its attention to one of the most fundamental staples of the British diet: bread. Real Bread Week (21st February – 1st March) is an annual celebration that encourages us all to look closer at the loaves we buy and support the traditional craft of baking.
What Defines “Real Bread”?
At its simplest, Real Bread is defined by what it doesn’t contain. While modern industrial processes have complicated the recipe, traditional bread requires only four natural ingredients:
Flour
Water
Yeast (or a natural sourdough starter)
Salt
The magic of a true loaf lies in time. Unlike mass-produced bread that is forced to rise quickly, Real Bread relies on a long fermentation process. This slow rise allows the dough to develop a complex depth of flavour and a unique texture that simply cannot be replicated by a machine.
Bread Consumption in the UK
Bread has been a cornerstone of British life for centuries. Here is a look at how we consume our “daily bread” today:
The Daily Staple: Nearly 99% of UK households buy bread, with the equivalent of approximately 11 million loaves sold every single day across the country.
The Variety: While white bread remains the most popular, accounting for about 70% of sales, there is a significant and growing demand for artisanal varieties like rye, spelt, and seeded loaves.
The Baker’s Dozen: The UK is home to thousands of independent craft bakeries. These small businesses are the heart of the Real Bread movement, keeping traditional skills alive and supporting local economies.
The Science of the Sourdough
Sourdough is perhaps the most famous example of Real Bread. It uses a “starter” – a fermented mixture of flour and water that contains wild yeast and live bacteria. Because this fermentation can take anywhere from several hours to several days, the resulting bread is often much easier on the digestive system than bread made with fast-acting commercial yeast.
Supporting Your Local Baker
This week is the perfect time to step away from the supermarket aisle and visit a local Devon craft bakery. By choosing a loaf made by an artisan baker, you are choosing a product that has been kneaded, shaped, and watched over by someone who understands the science and soul of baking.
Whether it’s a crusty farmhouse loaf, a tangy sourdough, or a traditional wholemeal, there is no denying that a slice of real bread, made with patience and care, is a culinary experience in its own right.