What is good about our bread ? Flour, yeast , water and salt. That’s it. Apart from some walnuts of course, or some pumpkin seeds, molasses and oats, carraway seeds and juicy plump raisins. But absolutely no nasty additives! Our bread is slow bread. We ferment all our bread dough overnight and some of our breads are made with natural leaven and sourdough starters. Long fermentation helps breakdown potentially harmful gliadin proteins and develops beneficial acids and bacteria that make bread more easily digestible. It can lower bread glycaemic index and therefore benefit diabetics and people watching their weight. Long fermentation time also helps retain vitamins and keep the bread fresh for longer. We use organic, local and stoneground ingredients whenever possible. Organic flour is not only good for the environment, but it also contains more nutrients and minerals such as zinc and magnesium. Stone grinding ensures none of the nutritious germ is wasted. Reducing food miles and strengthening the local economy and community is important to us. We are hoping to build strong links with other businesses as well as use local ingredients. When made with care, bread is not the unhealthy carbohydrate dietians want to ban, but an essential part of a healthy, balanced diet. Read More......
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