There is nothing more satisfying than having a rest after a job done. Especially when its a sit down with a pot of tea and something nice to eat.
After last weekends harvest with the Oxford Bread Group, this weekend it was time to bake!
Oxford Bread Group flour
I baked with the Oxford Bread Groups fine white stoneground flour which I found to be quiet strong and high in gluten. Great for light scones, even better for Devonshire Splits…
Devonshire Split
So if the reward for stooking is a Sunday sit down, with a Devonshire Split, pot of tea and episode of Miss Marple I’d be happy to harvest again.
