Bread in Europe They are very light, contain preservatives (e.g. ethyl alcohol) and have a very long shelf life (often more than a month). In Ireland it is traditionally held that the end of a loaf of bread (the "heel" of the loaf) is the best part of the loaf. Other stories and myths surround this piece of the bread in Irish mythology. Irish soda bread, developed to make the most of the soft wheat grown in Ireland, is unusual for a European bread in that it is a quick bread, using the reaction of buttermilk and baking soda rather than yeast to
Stoneground flour credited with significant health benefits. In the USA flour only has to 'pass between stones' once during its manufacture to be regarded as stoneground, and it has been claimed that a significant proportion of flour sold as stoneground in the USA has not been processed in this way, being ordinary roller-ground wholemeal. Stoneground flour Stoneground flour is a wholemeal flour produced by the traditional process of grinding grain between two millstones, in contrast to mass produced flours which are generally produced using rollers. The process leaves the wheatgerm more intact than roller processes for producing wholemeal flour, the larger pieces