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Our bread is made the 'old fashioned' way, starting the dough overnight to allow a proper fermentation process. The grain opens up to give its full natural sweetness and flavour and releases the minerals bound up inside it. During this natural way of leavening the bread also becomes more digestible and has a better flavour as well as staying moister and keeping fresh for longer.

As dedicated organic wholegrain bakers we mill our flour fresh before each bake. Our wholegrain Rye and Wheat flour is made from certified organic grains and includes the best parts of the grain - the germ and the husk - which contain B-vitamins, minerals, germ oil, lecithin and roughage.

Rye Sourdough

  • Bread : Rye Sourdough
    Rye Sourdough
    WHEAT FREE, YEAST FREE, HIGH FIBRE, Our signature bread. Rye Sourdough is a traditional German style, full flavoured rye bread. Rye Sourdough is best kept in a cool dark place - but not in the fridge - to allow it to develop it's outer crust and ripen the flavour of the moist inner crumb.

    We love this bread sliced thinly with some flavoursome pate and gherkins, or for a continental style breakfast with boiled eggs and thin sliced bread and butter. And with a mighty 13.5g of fibre per 100g it's extra healthy too!

    Available in 700g and 1kg

Mountain Rye

  • Bread : Mountain Rye
    Mountain Rye
    WHEAT FREE YEAST FREE HIGH FIBRE One of our most popular and enduring breads, Mountain Rye is baked to a traditional German recipe that produces the authentic taste and texure of a European bread. Only rye grain is used with a natural sourdough fermentation. Caraway seeds, fennel seeds and coriander add the extra taste sensation that keeps our customers coming back for more. Rye breads can be eaten hot or cold and in Europe they are very thinly sliced and eaten as part of a traditional breakfast with cold meats and cheeses. The whole rye grain produces and exceptionally high fibre bread so you can enjoy the health benefits without compromising on taste. Unlike the white breads, rye breads develop their best taste and texture over a number of days as their crust (o... more »

Pumpernickel

  • Bread : Pumpernickel
    Pumpernickel NZD $5.50
    Our German style Pumpernickle is baked to traditional standards which produces its dark colour, dense texture and authentic tangy taste. It is a 'must have' addition to your tray of hors d'oeuvres served with smoked salmon, cured meat and pates. And a delious lunchtime treat with a hearty soup.

    Store your Pumpernickel somewhere cool and dark and it will continue to mature in texture and flavour for up to 12 days.

Four Seed

  • Bread : Four Seed 700g and 1kg
    Four Seed 700g and 1kg
    This delicious whole grain bread contains the goodness of sunflower seeds, poppy seeds, pumpkin seeds and linseed. We use freshly milled Wheat and Rye flours to produce firm textured bread that is equally good fresh or toasted.

    It is a tasty, high fibre bread that the whole family can enjoy and with 10g of fibre per 100g, that's about 4g a slice, you know it's good for you. For more information about the health benefits of fibre, have a look at our 'High Fibre is Good' page.

    Available in 700g and 1kg sizes.

Hazel and Walnut

  • Bread : Hazel and Walnut
    Hazel and Walnut
    YEAST FREE

    This dark flavoursome bread is made with freshly milled whole grains, nuts and sea salt - and that's it. Our slow backferment process allows the flavours of the grains and nuts to develop into a delicious treat for breakfast, or a yummy snack anytime. Our Hazel and Walnut bread is full of nutty goodness. Try it toased with a chocolatey spread - irresistable! And with 3.8g of fibre in every slice it's healthy too.

    Available in 700g and 1kg

    We try to use locally grown, organic hazel and walnuts but there will be times when we have to source from further afield - or even use some non organic nuts. See our page on Proventarians to learn more about our purchasing policy.

Dinkel (Spelt)

  • Bread : Dinkel 600g
    Dinkel 600g NZD $7.00
    Dinkel is the German term for Spelt; an ancient species of wheat. For more information look at our page dedicated to this fantastic grain.

    Our Dinkel loaf is made with 100% freshly milled spelt flour which produces a light coloured, fine textured bread with a slightly sweet, nutty flavour. The unmodified nature of spelt makes it low in gluten and therefore can be suitable for those who have a wheat intolerance or allergy. It can can be even tolerated by some people who are normally gluten-intolerant.

Buckwheat & Corn

  • Bread : Buckwheat and Corn Bread
    Buckwheat and Corn Bread NZD $7.00
    A delicious gluten-free bread that has a great texture and tastes like 'real' bread! By using Buckwheat and Maize flours this bread is completely free from wheat and yeast. It is naturally fermented using a gluten free backfermentation process which allows the bread to rise during the traditional prepearation process without the need to add yeast.

    This is a living natural bread free from any preservatives or other nasty additives so it is best kept in the fridge after opening in warm or humid weather.

    As of 8th August 2011 we have a new supply of Buckwheat flour from certified Organic growers Kiwi Organics. It is a darker colour than the previous supply and is milled from wholegrain fresh Buckwheat. This is producing a darker coloured bread.

  • Bread : Buckwheat and Corn Bread with Herbs
    Buckwheat and Corn Bread with Herbs NZD $7.00
    A delicious gluten-free bread that has a great texture, tastes like 'real' bread with the additional flavour of mixed herbs. By using Buckwheat and Maize flours this bread is completely free from wheat and yeast. It is naturally fermented using a gluten free backfermentation process which allows the bread to rise during the traditional prepearation process without the need to add yeast. This is a living natural bread free from any preservatives or other nasty additives so it is best kept in the fridge after opening in warm or humid weather. As of 8th August 2011 we have a new supply of Buckwheat flour from certified Organic growers Kiwi Organics. It is a darker colour than the previous supply and is milled from wholegrain fresh Buckwheat. This is producing a darker coloured bread... more »

Flaxseed and Corn

Cassava Fruit Bread

  • Bread : Cassava Fruit Bread
    Cassava Fruit Bread NZD $9.00
    GLUTEN FREEWheat and Yeast free Cassava is our most popular Gluten Free bread due to it's fabulous moist texture and delicious taste. Kids love the fruit bread so it's especially yummy toasted for a quick and healthy after school snack. Our slow and natural backfermentation processes ensures that the bread rises to perfection without the need for yeast and of course you can be assured that it contains absolutely no gluten. This is a living natural bread free from any preservatives or other nasty additives. Because of it's lovely moist texture it is best kept in the fridge after opening in warm or humid weather. As of 8th August 2011 we have a new supply of Buckwheat flour from certified Organic growers Kiwi Organics. It is a darker colour than the pr... more »

Cassava Bread

  • Bread : Cassava Bread 600g
    Cassava Bread 600g NZD $8.00

    Cassava is our most popular Gluten Free bread due to it's fabulous moist texture and delicious taste. Our slow and natural backfermentation processes ensures that the bread rises to perfection without the need for yeast and of course you can be assured that it contains absolutely no gluten.

    This is a living natural bread free from any preservatives or other nasty additives. Because of it's lovely moist texture it is best kept in the fridge after opening in warm or humid weather.

    As of 8th August 2011 we have a new supply of Buckwheat flour from certified Organic growers Kiwi Organics. It is a darker colour than the previous supply and is milled from wholegrain fresh Buckwheat. This is producing a darker coloured bread.

KAMUT® Sourdough

  • Bread : Kamut Sourdough - currently unavailable
    Kamut Sourdough - currently unavailable NZD $7.50
    SORRY but Kamut flour is not available this season. It was badly affected by the drought in Australia, and then the floods finished it off. We shall resume making it just as soon as we can source a new supply of flour. Whilst we love to buy locally, we also like to try new things, and our golden Kamut® Sourdough loaf uses ancient khorasan wheat. Khorasan wheat is produced by KAMUT® International and you can read all about their fantastic business here - they put is so much better that we could! http://www.kamut.com/ The wheat we use is grown in Australia and like all Kamut® wheat it is certified organic. Of special note, and one of the many reasons we love it, is that Khorasan wheat is naturally higher in proteins and minerals, including selenium. Be... more »
 
 

Information

Bread Facts

Did you know?

If you keep your bread in a paper bag or, even better, in a bread bin (cupboard/drawer), it stays moist and slowly develops a firmer crust. Rye sour dough bread can be eaten after weeks if its kept in dry and cool conditions! Backferment bread is consumed best within 10 days, as it becomes dryer after that.

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