Brown Bread

This is a baker’s loaf; when you eat bread daily you seek depth in the flavours and textures, which is the reason the majority of the breads we make at Margot contain some wholegrain. This loaf holds steady with a little over 50 per cent wholegrain content but we change the flours regularly utilising Khorasan, dark spelt flour and einkorn for variety in the mixing and in the eating. I especially like Khorasan as it has good flavour and structure. We also experiment with dif