Information About The Bread |
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| New Life Bread Our bread is made not only to taste good but to give exceptional healthy nourishment. Bread has been the most basic yet essential food amongst many different civilisations for thousands of years. While technology introduces more and more automatic ways of preparing and baking bread together with a whole range of ready-made bread mixes, we believe that making the bread in the basic traditional way is the best way. Our bread is made of the four basic ingredients: wholegrain flour*, sourdough leaven, salt and water. We do not make any compromise with regard to the quality of the ingredients, and we go to extra lengths by stone grinding the grain on the premises just prior to making the dough. We grow our own sourdough culture and use only high quality unrefined Atlantic sea-salt and purified water. We then allow the dough to "rest" and "build up" before putting it into the form for a second "rest" before its goes into the oven. * For our light bread (Himalaya Bread) we use bio-dynamic 80% unbleached wheat flour. The Use of Freshly Ground Biodynamic Grade "A" Wheat / Rye Grain Flour goes through an oxidation process that degrades its nutritional value over a period of time. The longer it takes from the milling to the dough the poorer the nutritional quality of the bread. To ensure that the flour is of the purest quality and contains the maximum number of vitamins and minerals possible prior to baking, we make the dough within an hour of stone grinding the flour. We use Biodynamic "A" grade grains to ensure that the flour is free of chemical herbicides, pesticides, and artificial fertilisers which can be harmful and can promote allergies. The Use of a Sourdough Leaven / Starter Sourdough is the natural leavening process which was originally used to make bread before the introduction of baker's yeast in the 19th century. It contains a broad spectrum of beneficial wild biological ferments, micro-alginic and digestive enzymes. They all contribute to the health of the human digestive system. The sourdough starter serves to change the elements of the flour into readily assimilated nutrients that are more easily absorbed by the body. Due to the natural fermenting process the bread is less likely to cause an allergic reaction in people who otherwise may have wheat or gluten sensitivities. Unrefined Atlantic Sea-salt The unrefined Atlantic sea-salt that we use has the ability to rejuvenate the body's bio-systems, thereby acting as a powerful remedy for countless health problems. No pill supplementation can equal the wealth of minerals that natural sea-salt supplies. Natural sea-salt contains many of the trace elements necessary for human health and well-being. The salt in this state will not generate any health problems because it is a complex mixture of several necessary trace elements that helps with the absorption and breakdown of the salt. We use the minimum amount of salt to create a balanced and well tasting bread, acknowledging that too much salt, even of the best quality, can be harmful to the body. Purified Water Tap water may contain harmful chemicals and potentially dangerous micro organisms that can not only harm the starter and the fermentation process but the consumer as well. To avoid those problems we use purified water for the bread making as the final touch for a wholesome product. Today all our water is passed true a "Living Water" filter. This process will revitalise any water to nutrelise any harm you can recive from the water and help the water to improve you quality of life. See "Living Water Page" Product Range * Life Bread - 100% Wholemeal bread made of Biodynamic "A" grade Wheat (90%) and Rye (10%). * Rye Bread - 100% Wholemeal Biodynamic "A" grade Rye. * Himalaya Bread - Bio-Dynamic Unbleached 80% Wheat Flour. * There are also a range of special breads based on the above breads, (Sunflower, Sesame, Walnut, Onion etc.). * Gluten Free Bio-dynamic / Organic 100% Gluten Free Bread * Spelt 100% Wholemeal Spelt. More Points of Interest * We are authorised to use the Demeter symbol on our biodynamic bread by the Biodynamic Research Institute. * The starter that we use in all of our bread is made with 100% wholegrain Biodynamic grade "A" flour. * The bread come in the popular sizes: 680 gr and 900 gr. * The bread will keep for a week. Stored in the refrigerator it will last even longer. It can be frozen if needed. * In the future we aim to introduce other types of bread. * We hope you enjoy our bread. If you have any suggestions or comments please let us know. |
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