Grains of truth: new flour types on the rise | The Dish | The Times & The Sunday Times

Grains of truth: new flour types on the rise | The Dish | The Times & The Sunday Times: "It’s a Tuesday morning and E5 Bakehouse is bustling with customers who have made the journey to the east London bakery for its renowned breads: the Hackney wild sourdough, the spelt loaf, the walnut rugbrod — the latter made from a blend of three different ryes, linseed and black treacle."



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