Our bread range covers the usual suspects with our own little twists and from time to time we’ll throw in a few experimental loaves that we sell at market.
All our breads are made with a natural fermentation, meaning we maintain a sourdough culture that we use to leaven our breads. The balance of yeasts and bacteria in our culture partnered with our processes (two of the key ingredients wherein are time and temperature) are what gives our loaves their unique flavour.
Country loaf
(aka our bird house loaf)
A classic style bread whose simplistic nature may be underestimated. This is our version of a country loaf made with a blend of sifted wheat flour, wholewheat flour and a good splash of whole grain rye flour.
Made with a blend of sifted wheat flour, whole wheat flour and biodynamic whole grain rye flour, salt, water and our sourdough starter.
Pumpkin bread
We made this as a specialty loaf but it turned out to be a crowd favourite, so we moved it to our regulars list. Made with roasted pumpkin and black sesame seeds folded through a dough made with a blend of wholewheat and sifted wheat flour. Super soft, subtly sweet and a pleasant bitterness from the seeds. The pumpkins we use are sourced close by from places such as Lake View Organics near Stawell, Moyston General Store, Bellellen Organics and our own back yard.
Made with whole wheat flour, sifted wheat flour, pumpkin, water, salt, our sourdough culture and black sesame seeds.
The Seeded Tin
This bread is ALL about texture. The tin loaf comprises sprouted lentils, linseed and cracked wheat with a 100% whole wheat dough, then sprinkled with millet and sesame seeds on top for good measure and golden glow. With wholesome flavours from the seeds and wholegrain flour, it is as versatile as any country loaf.
Made with whole wheat flour, sprouted red lentils*, linseeds, cracked wheat*, millet, sesame seeds, salt, water and our sourdough starter. *biodynamic
Fruit bread
Our fruit loaf features a light rye dough that lends a creaminess to the crumb and a slightly darker loaf. Folded throughout are pieces of fruit from our town’s very own Pomonal Orchard (when in season), as well as sultanas, currants and finally, a bit of cinnamon just to spice things up.
We’re thinking . . . thick slices slathered with butter for morning tea and an afternoon snack, because when it’s this tasty why keep fruit toast just for breakfast?
Made with sifted wheat flour, biodynamic wholegrain rye flour, salt, sultanas, currants, apples, salt, cinnamon, water and our sourdough starter.
Baguettes
Consisting of 50% wholewheat flour and 50% sifted wheat flour our baguettes are not the traditional French variety but we still aim for the ideal crumb to crust ratio so that they are crispy on the outside and light on the inside. They’re the ideal size for toasted sandwiches or a fitting accompaniment to a picnic spread.
Made with sifted wheat flour, whole wheat flour, salt, water, our sourdough culture and malted wheat.
Focaccia
In the style of an Italian focacccia, this is our version of a flat bread enriched with olive oil. The oil is also brushed on top, highlighting the classic and distinctive golden, dimpled crust of a focaccia.
Made with wheat flour, water, our sourdough culture, extra virgin olive oil, salt and barley malt.
The Dark Rye
(aka our 3 stage rye)
The Black Sheep is so named as it’s not everyone’s cup of tea. It shows off the full flavor of rye with a deep, rich colour and a tender and moist crumb which looks tighter than most wheat loaves. Rye flour and wholegrain flours provide better keeping qualities which we found makes this loaf ideal for traveling with. Great fresh or sliced thinly and toasted, our favourite topping combination is a mild cheese and sauerkraut.
Made with biodynamic wholegrain rye flour, salt, water and our sourdough starter.