Breads

Artisan breads

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.