Our Breads: Baking our Bread
 Bringing our Breads to LIFE.
It takes a day and half to bring our breads to Life... here we will explain the natural and traditional bread making process that we use to bake our breads:
Stage 1: Seed Preparation:
Our seeds are blended together for our wholesome recipes. Each seed blend is placed in an individual soaking chamber and maintained at a cool temperature. It takes up to 24 hours for the seeds to soften enough to use in the baking process.
Stage 2: Ingredient Preparation:
During this time our skilled craft bakers make up the remaining ingredients for each mixing bowl.
Stage 3: Mixing
Once the seeds are fully soaked we place all the ingredients together in a mixing bowl and gently mix. When we are producing our fruited breads the mixing is interrupted half way through and the fruit is added.
Stage 4: Working the Dough
After mixing, the dough is removed from the bowl and cut into individual pieces of dough. This dough is then moulded and allowed to rest for several minutes. Once the dough has settled, each piece is moulded a second time and then hand rolled in the topping specified for the particular bread. We use several blends of seeds and grains to decorate our breads including pumpkin seed, linseed and sesame seed.
Stage 5: Proving and Baking
After decoration each dough piece is placed into a baking tin and placed into our Prover where it is allowed to rise over time. The bread is allowed to rest here for up to one hour before transferring to our traditional oven. The oven delivers a slow steady bake for up to 45 minutes. After baking each loaf is carefully placed onto trays.
Stage 6: Cooling
The trays are placed into our specifically built cooling room. Cooling is an important stage in craft baking, it cannot be rushed without affecting the quality of the bread. This process may take up to 5 hours.
Packaging:
Once cooled, the breads are then manually sliced, labelled and dated. The breads are then loaded onto our vans and delivered fresh to your local store. |
