Better Organic Bread (BOB) is a LINK project with 16 partners, led by Campden and Chorleywood Food Research Association, funded by Defra from October 2005 to June 2010. Field trials managed by Nafferton Ecological Farming Group, Newcastle University, are integrated with milling and baking evaluations to identify optimal manufacturing conditions for UK produced organic bread.


  • Evaluate varietal choice and fertility management in organic production systems on wheat yield and quality.
  • Identify processing factors during milling and baking which improve breadmaking quality
  • Determine effects of crop husbandry on nutritionally relevant compounds in wholegrain wheat for meusli products.
  • Increase the utilisation of UK-grown organic wheat for breadmaking and expand the market for organic bread.

Key Messages

  1. Spring wheat varieties; Amaretto Fasan, Monsun, Paragon, Tybalt, Zebra, Granary and AC Barrie and organic fertility inputs; composted farm yard manure, composted green waste and chicken manure pellets have been evaluated at three sites.
  2. Agronomy trials suggest that grain protein content and yield can be increased by optimising variety choice and fertilisation practices.
  3. Breadmaking performance will be optimised by modifications to the milling extraction rate and changes to the formulation of dough mixes and dough preparation procedures.
  4. Evaluation of the improved wheat using modified milling and baking techniques by industrial partners will result in improvements in the quality of organic bread produced from UK wheat.