Elizabeth Black / 11 July 2025 / Categories: Food & Drink, Bakery and Cakes, Product and Brands, Brands, Food

Wild farmed bread doesn’t just taste better environmentally a way better option

Together bread bakers, growers and foodies are changing the world

I am so happy to see wildfarmed bread making it into the mainstream. This loaf I picked up at the local supermarket.

Small changes make a big difference the reason why I am always delighted and so encouraged to see a bakery brand like Wildfarmed going from strength to strength. I think how good would it be if everyone supported, not just for the individual health benefits but for the impact on biodiversity and the planet when we grow and eat these kind of wheat products.

It’s a fact Wildfarmed bread (traditionally only available in small batch bakeries sold at farmers markets) offers a more holistic approach to bread production, providing potential advantages for both individual health and the health of the planet.

As the planet heats up we the farmers do have to be more conscious about what we grow and how we grow it. Sustainable Farming Practices are becoming more and more important and "Wildfarmed" approaches involve regenerative farming, methods put soil health front and centre, minimize the using of synthetic pesticides and fertilizers, promoting biodiversity. We know such practices reduce chemical runoff improving the overall health of the land and natural ecosystems.

When we support farms and manufacturers like Wildfarmed that favour sustainable practices and reduce transportation distances (by sourcing locally), "Wildfarmed" bread contributes to a lower carbon emissions and footprint compared to wide scale industrial bread production.

If we want to encourage biodiversity we have to support Small farms and smaller businesses employing "Wild farmed" principles and techniques, growing and cultivating a wider variety of crops and utilizing companion planting, a technique which strengthens biodiversity and our natural ecosystem’s resilience.

Farmers are struggling with grazing and land quality as temperatures rise. Wildfarmed practise uses and needs less water. Regenerative farming employed in a “Wildfarmed" approach and products made from the wheat produced, includes methods like cover crops and much more water-efficient irrigation which in turn reduces water usage and protects water quality.

All well and good I hear you say but what does it taste like.

I absolutely love this loaf, nutty, crunchy, wholesome. Makes a delicious Welsh Rarebit with loads of Worcester sauce (the only time I break down and eat cheese and I leave out the egg so you don’t get the soufflé rise,) can’t have everything.

Growing up I used to love love love thick white sliced bread, stacked double and toasted on the aga with lashings of anchor butter. So I understand if that’s your thing, lots of people like it or Warburtons wouldn’t be in business. It’s hard to give it up completely but maybe one loaf out of four, or even six give a Wildfarmed loaf a go.

You’ll be doing your body, the farmers trying hard to make the most of our natural resources and the small manufacturers who are buying the food we grow a big favour.

When you think about it, the good you are doing will make the bread taste even better.

Wildfarmed is available at Tesco, Waitrose and Ocado. If you don’t like brown bread try the delicious white sourdough at £4.

The seeded brown loaf I like is 600g and costs £4.00

It’s made using a traditional sourdough process, fermented over 32 hours with a 5-seed blend (Brown Linseeds, Golden Linseeds, Pumpkin Seeds, Sunflower Seeds, Poppy Seeds. Hand shaped and scored, then stonebaked it’s crusty with a soft, chewy middle and makes the best toast.