Stoneyford Heritage Meats

Some days, the kitchen is as busy as the farmyard. Monday was one of those days—flour dusted across the counter, dough rising in every spare corner, and the smell of fresh bread filling the house. The plan was ambitious: four loaves of bread, soda farls, potato farls, and if time allowed, buttermilk scones and treacle wheaten bread. But as anyone who juggles farm work and baking knows, time doesn’t always bend to our best-laid plans.

The Bread That Started It All

Bread-making has become part of my routine—something that fits into the rhythm of farm life. The yeasted dough for my two white and two wholemeal loaves came together first, mixed and kneaded before being set aside to rise. There’s something rewarding about watching dough transform, growing strong with time, warmth, and patience.

While the bread was proving, I turned to the farls.

Soda Farls – Adjusting as You Go

Soda farls are a staple here, a quick bread that comes together in minutes and cooks on a dry griddle or pan. They should be soft inside, with a golden, slightly crisp exterior. But today, the dough was wetter than usual, almost unworkable. I found myself adding an extra 500g of flour—far more than expected. Maybe it was the flour, maybe the buttermilk, maybe just one of those baking mysteries.

After some adjustments, the dough came together, was rolled, cut into quarters, and cooked on the griddle. The smell alone was enough to make the extra flour worth it.

Potato Farls – A Comforting Classic

With soda farls cooling on the rack, it was time for potato farls. This is a recipe that feels like home—just mashed potatoes, a little flour, butter, salt, and an egg, mixed into a soft dough and cooked in the same pan. Simple, humble, and perfect with butter melting on top.

The Reality of Baking with a Full Schedule

By the time the farls were done, the bread loaves had risen beautifully, ready for the oven. But time had slipped away faster than expected. The plan to make buttermilk cherry scones and treacle wheaten bread was scrapped for another day—real life doesn’t always fit neatly into a baking schedule.

A Kitchen Full of Fresh Bakes

Four loaves cooling on the counter. Stacks of golden farls. The satisfaction of a day spent making food from scratch. There may not have been scones, but there was plenty to enjoy—and plenty to share.

Lessons from the Kitchen Today

1. Flour behaves differently—sometimes you have to adjust as you go.


2. Not everything fits into one day—and that’s okay.


3. Homemade bread and farls are always worth the effort—even when plans change.



Maybe tomorrow, I’ll get to those scones. Or maybe farm life will have other plans. Either way, there will be good food on the table.