the sandwich club

Burgen Bread

Posted in Features by thesandwichclub on November 26, 2010

Bread selection is fundamental to a good sandwich and the choice of breads on offer these days can often be overwhelming. In an attempt to discover some of the finer slices, a variety of brands, grains and flours has been purchased over the last few months.

Firstly, no white bread was purchased and so; some may question the legitimacy of these findings. Although, lets be honest here, white bread serves only one good purpose – with bacon and tomato ketchup.

During the sandwich making survey the one bread that stood out in terms of flavour, appearance, smell, thickness and freshness was soya and linseed Burgen bread. Simple factors such as spreading were simple and it complemented a variety of fillings. In addition, it’s great toasting bread and requires a little longer than most breads surveyed.

Here is the Burgon bread website jargon:

 

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