Using local wholemeal flour this loaf is full of flavour and nutrition, with the coating of roasted sesame seeds providing an explosion of flavour on the palate. Great for sandwiches or toasted for breakfast Ingredients: wholemeal flour, white flour, wholemeal rye leaven, salt, filtered water.
Wholemeal based bread with a good blend of sesame, sunflower and linseeds soaked overnight in water and honey to produce a soft seeded, nutritious bread. Ingredients: wholemeal flour, wholemeal white flour, rye leaven, salt, filtered water, sesame seeds, linseed, sunflower, poppy seeds, honey.
A different blend of wholemeal flour (as opposed to our regular wholemeal) is used to produce a flavoursome loaf that is suitable for toast, sandwiches and more. Ingredients: wholemeal flour, salt, filtered water, organic wholemeal leaven, pumpkin kernels, dried oats, honey, poppy seeds, grain mix (SOF wheat, SOF rye, sunflower seeds, kibbled maize, linseed, soya […]
Wholemeal based bread with a blend of sultanas and raisins soaked overnight in fruit juice for added flavour. A versatile bread that can be eaten fresh or toasted anytime of the day, the Sultana & Raisin loaf is a perfect accompaniment to a mild blue cheese. Made with fresh rosemary with sultanas and mixed grain. […]
A blend of rye and wheat flours resulting in great bread for a hearty sandwich or to accompany a nice mature brie cheese. Award Winning Bread 2014 – 2nd Place Ingredients: White flour, wholemeal flour, rye wholemeal, filtered water, salt
A wheat based dough made with 55% polenta, the Corn semi-sourdough is a great breakfast bread as French toast or lovely in a bread and butter pudding. Ingredients: White flour, polenta, 1% yeast, raw sugar, salt, filtered water
A naturally sweet, soft nutritional bread made from roasted pumpkins in a corn and wheat based dough. Makes superb sandwiches, fresh or toasted or great with salads, soups or just warmed with a thin layer of butter. Ingredients: White flour, polenta, 1% yeast, raw sugar, salt, filtered water, roast pumpkin.
Great for fresh or toasted sandwiches at lunch, or an accompaniment to dinner the foccacia is ideal filled or topped with your favourite fillings, or try making it into a garlic bread to go with a nice Italian pasta or risotto Award Winning Bread 2014 – 2nd Place – Baking Association of Australia Ingredients: White flour, […]
Made from local flour and olive oil, the Ciabatta is a unique open textured loaf traditionally used for bruschetta and dipping in olive oil or balsamic vinegar. A wonderful carrier of food, Ciabatta is particularly ideal for sopping up sauces and soup. Award Winning Bread 2013 – 1st place – Baking Association of Australia 2014 – […]
In our delicious spelt loaves we use a white spelt flour which is grown locally in Victoria’s Wimmera region and sourced from our flour supplier Lauke. The only other ingredients are rye leaven, salt and water. This white spelt flour has a number of other benefits and nutritional advantages over wholegrain spelt flour. The primary […]
