Locally baked bread and a new ingredient

Antony loves Wednesdays.  It's treat day.  Ever since a wonderful new bread stall appeared on Wednesday Market just after Christmas, he's been nipping over to buy our bread and feels that it would be rude not to buy one of their cakes too.  Fair point.

Today we both went over because I wanted to get some pics for the blog.  We bought 2 loaves.  A donker (pictured at the back) that's half wheat and half rye...

and a Chia loaf...

What's Chia I hear you cry.  At least, that's what I asked the helpful fella on the stall.  Apparently, it's incredible stuff.  It's a member of the mint family that produces tiny seeds.  The seeds are what goes into the bread.  According to the BBC (that eternal fount of British wisdom):

With more omega-3 fatty acids than salmon, a wealth of antioxidants and minerals, a complete source of protein and more fibre than flax seed, the seeds have been dubbed a "dieter's dream", "the running food", "a miracle", and "the ultimate super food", by advocates and athletes.

Well, I'll leave it to you to decide on the health benefits.  But I can tell you that the Chia loaf was so soft, squidgy, light and lovely that I had 2 slices with olive spread for my lunch and nothing else.  Lovely!

I can't sing the praises of this little stall highly enough - the bread is baked in Driffield, it tastes delicious and the people on the stall are always helpful and cheerful.  They've stood out in the market square every Wednesday one rainy week after another but thankfully the sun smiled on them today (yes, that really is blue sky you can see in the pic).  Definitely worth the effort of seeking them out.