“Bread is a staple to be respected and should be about the truth, in its make-up and making” ….
Introduction Baking bread is not just a simple act, but a true art form that has united people for centuries, giving them a sense of pleasure and satisfaction. In this article we dive deep into the fascinating world of bread baking and explore the secrets and subtleties that make this craft so unique. Whether you’re … Read more
Baking bread in grandmother’s time was an art that is almost forgotten today. But the memories of that time are still alive in many families. When I was little, my grandmother always had fresh bread on the table. It smelled so good and tasted so delicious. I still remember how she explained to me as … Read more
For thousands of years, grain and grain products have been one of the most valuable sources of nutrition. Whole grain provides almost all the nutrients we need for our dietary requirements. Carbohydrate (starch), fat and proteins in cereals provide the body with energy. Vitamins and minerals are needed, to regulate body functions such as the … Read more
WA grown high quality wheat grain form our local WA farmer. He farms regeneratively and is only a small batch farmer. Ideal for all types of bread making. Currently in Stock Wheat, Rye, Australian Millet, Oat groats Coming soon. Retail – 12 / 18 Milford St, East Victoria, Perth, WA 6101Contact – Eric Schluter 0490 … Read more
INGREDIENTS: For the fruit bread: 300g freshly ground spelt 100 grams of almonds 100g cashew nuts 100 grams of hazelnuts 125g sultanas 125g dried apricots 125 grams of dates 125 g dried figs 3 apples 2 cl lemon juice 1/8 l orange juice 2 tsp gingerbread spice1 tsp salt PREPARE: Grind the spelt into flour … Read more
400g freshly ground flour 1 tsp sugar 1 tbsp salt ¼ cube of fresh yeast 270 ml of lukewarm water some freshly ground flour for dough processing PREPARE Mix fresh flour with salt and sugar in a bowl. Crumble in the yeast, add 270ml of lukewarm water and stir together. Cover and leave the very soft dough to rest for at least 2 hours. Generously flour the worktop and fold … Read more
Stored in dry sealed conditions, wheat grains will last for hundreds of years. Wheat grains found in 2000 -year-old Egyptian Pyramid Tombs has been planted and grown.
The average person has been eating between 2 to 7 slices of bread per day, for hundreds of years
I am very pleased with my rye grain sourdough starter. Flour ground with my Schnitzer VARIO Grain Mill. A great wholegrain sourdough starter every time. 100% Rye wholegrain Karen – Gold Coast QLD