COVID-19 UPDATE - July 1st 2020 LEVEL 1 

We continue sending bread all over NZ on both Mondays and Wednesdays.

Due to ongoing courier delays orders to North Island and Rural addresses, deliveries will only be sent out on Mondays. 

Cut off for Ordering;

  • Fridays 11am for Monday dispatch - North and South Island deliveries, plus all rural 
  • Mondays 11am for Wednesday dispatch - South Island deliveries ONLY
  • Wednesdays 11am for Friday Bakery Pickup only - In Christchurch

The Bakery Shop is open on Fridays from 8am to 2pm, for the collection of pre paid orders.

Bread for pick up needs to be ordered and paid for via this website using the coupon code PICKUP2 whch allows a 13% discount.

We may have a few other breads left over from the preceeding weeks bake but these can not be guaranteed. If you want a specific bread, please order it.

 

 

 

For Bakery Pick Up Orders

Use the Coupon Code PICKUP at Checkout for a 13% Discount on all products - except for LOWCARB Bread and Rolls, and Bakery Specials

Packaging From 24 March 2020

Whilst we are in the COVID-19 emergency, all breads will be packed in plastic bags.  The perforated bags can be reused many times for chilled fruit and vegetable storage to increase life of fresh produce.

Dinkelbrot (Spelt bread)

NZ$8.50
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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, naturally low in fat and carbs.

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.

NZ$8.50
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Spelt is the more common name for the wheat species Triticum Spelta.

Dinkel is the German name for the same grain, so our bread is called DINKEL and is made from Spelt flour.

It is an ancient grain, with archaeological evidence of it being found from 5BC. From the 18th century on more modern wheat varieties gradually gained popularity, almost completely replacing the use of Spelt as farming practises intensified and higher yielding varieties of wheat were developed.

These days people are taking a closer interest in the way our food is produced, what it contains and how it effects our health. In this environment many old fashioned foods are regaining popularity and Spelt is making a come back. At Breadman we were ahead of our time and have been making our Dinkel bread for years as it remained a traditional and popular bread in Germany.

The health benefits of Spelt are well documented but of special importance to many people is the fact that it contains lower levels of gluten than the more commonly used 'bread' wheat. This means that many people who need to or choose to reduce their gluten intake can eat spelt without any adverse effects.

Spelt has a high water solubility which means that our bodies can easily absorb its nutrients and it's special carbohydrate content (mucopolysaccharides) are important for blood clotting and stimulation of the immune system. It also contains high levels of B complex vitamins and fibre. The protein content is 10-25% higher than other commercial Bread wheats which has the effect of making you feel fuller after eating it - a great way to start the day and see you through to lunchtime.

Like all wheat, Spelt grows best in a hot dry climate and so it is not a crop that does well in New Zealand. We source our organic spelt via specialist organic importers and generally the Spelt we use is grown in Australia. It is always certified Organic and GE free. So when you eat Breadman Dinkel you can be assured that the ingredients have been grown ethically and sustainably, without the use of chemicals or fertilizers.