All our Yeast and Levin breads are traditionally prepared according to long tested recipes, and hand raised. Left to proof and develop at room temperature and baked in our old-fashioned Bakers Oven. We do a wide selection using different organic flour’s, cereals and methods of preparation.
Wholemeal brown – tin loaf (with hemp seeds and lin seeds)
A healthy brown wholemeal wheaten flour – yeast loaf topped with hemp seeds and lin seeds.
Wholemeal Irish brown bread – tin loaf
Traditional Irish brown bread with coars wholemeal flour, pinhead oats and wheat bran made with butter, buttermilk eggs and bread soda as a rising agent.
Multigrain – Malthouse – tin loaf (with sunflour seeds and pumpkin seeds)
Mixture of malthouse flour and brown , and white wheat flour – yeast loaf topped with sunflower and pumpkin seeds and different seeds and cereals throughout bread.
Plain White – tin loaf
White wheat flour, with sunflower oil and yeast, a loaf at its best for toasting or just with butter and jam.
White spelt yeast round loaf + roll’s (topped with sesame and poppy seeds)
100% white spelt flour and yeast loaf, light firm crumb and a nice crust. A very healthy bread – low in gluten.
Brown spelt soda bread (topped with flaked millet)
100% wholemeal spelt flour, with real butter and buttermilk, millet seeds and millet flakes throughout, prepared like traditional irish soda bread.
Olive and paprika wholemeal – rolled loaf (floury finish)
Wholemeal brown and white wheat flour yeast bread – with olive oil, black & green olives, mediterannean herbs and hungarian mild paprika powder.
Tomato and onion Bread – oval shaped loaf (black onion seed topping)
White wheat flour yeast bread – with sauted onions, tomatoes and mediterannean herbs and olive oil. Delicious bread very tasty with soup, stews and barbeques.
Walnut and Raisin bread – long stick loaf (egg gloss)
Wholemeal brown and white wheat flour yeast bread – with walnut halves and Australian raisins throughout glazed with egg wash. A bread traditionally served with cheese in France.
Italian Focaccia – flat loaf (herb and seasalt topping)
A traditional Italian flat yeast bread from white wheat flour with extra virgin olive oil, mediterannean herbs and sea salt. Ideal to eat with soups, stews, casseroles and salads.
Health Grain – Levin Bread (with seed topping)
Made with a Rye sour starter and yeast from wholemeal and white wheat flour – a traditional Levin bread with lots of healthy seeds and cereal throughout and topped with hemp, lin and sesame seeds.
German “Mischbrot” – knoted loaf (with caraway seed topping)
Made with a Rye sour starter and yeast from brown spelt wholemeal, white spelt and rye flour – a traditional german levin bread with a good crust and caraway flavour, low in gluten and wheat free.
Sourdough Rye bread – tin loaf (floury finish) 60% rye/ 40% spelt
Made with a Rye sour starter only, (no yeast) from brown wholemeal spelt and wholemeal rye flour – a traditional rye loaf crusty and slightly chewy, mild in flavour, totally wheat and yeast free, low in gluten.
Sourdough Rye bread tin loaf (sunflower seed topping) 80% rye20% spelt Made with a Rye sour starter only, (no yeast) from brown wholemeal spelt and wholemeal rye flour – a traditional rye loaf crusty and slightly chewy, mild in flavour, totally wheat and yeast free, low in gluten.
Californian Rye Bread – Levin Bread (with millet topping)
Made with a white Rye sour starter and yeast from white wheat flour and grated potatoes – a traditional Californian Levin bread with lots of flavors, crusty and light centre topped with
Polish Rye Bread – Levin Bread (with floury finish)
Made with a wholemeal Rye sour starter and yeast from white wheat flour – a traditional Levin bread with lots of flavor crusty and slightly chewy inside.