Back-to-basics loaf. There are many ways to enjoy this versatile bread.
Our breads are made with Demeter certified bio-dynamic whole grains.
We do no use animal products and our breads are suitable for vegans.
Compared to conventional breads our products contain low levels of gluten.
A high-fibre alternative with a robust flavour.
Our most popular bread is a mixture of sprouted wheat and rye.
A high-energy bread popular with those who like to steer away from eating modern wheat.
Sprouted Khorasan & Spelt
A high-fibre and high-nutrient bread which is very easy on the digestive system and a popular wheat alternative.
For those looking for a little additional flavour and texture this loaf contains an all-organic mixture of sprouted wheat, sunflower kernel, pepitas, rolled oats, millet, and sesame seeds.
* HIGH FIBRE
* LOW FAT CONTENT
* NO ADDITIVES
* NO PRESERVATIVES
* NO ADDED SALT
* NO ADDED SUGAR OR SWEETENERS
* NO YEAST
* NO ADDED GLUTEN
* NO VINEGAR
* SUITABLE FOR VEGANS
* NO BAKING POWDER
* NO FLOUR
* NO COLOURINGS
Sprouted Essene Supreme w/ Dates & Walnuts
A combination of sprouted khorasan and sprouted spelt.
A recipe from The Bible is a mixture of sprouted wheat, spelt, lentils, millet, barley and soybeans.
Our Essene Supreme loaf mixed with dates and walnuts.
Sprouted Khorasan & Sunflower Sourdough
The newest addition to our range is created for people who like a lighter and less dense bread.
Our sprouted rye with dates and walnuts mixed throughout.
Our plain loaves are made from 100% Australian grown Demeter certified bio-dynamic grain that has been soaked in filtered water in stainless steel vats. The water is drained and the grain is grown into healthy sprouts in a controlled atmosphere.
When ready the sprouts are minced, shaped into loaves and oven baked at relatively low temperatures. The bread is not raw but does not reach 100°C during the cooking process. A trace amount of extra virgin olive oil is used to help release the loaf from the baking pan.
Our Multigrain, Date and Walnut and Black Cake loaves are made by adding extra grains or dates and walnuts.
Our sourdough loaf is made by mixing sourdough culture and sprouted sunflower kernels with minced khorasan sprouts, allowing it to rise and then baking it.
It takes two to three times more grain to make a loaf of Pure Life than it does to make most other brands of bread. Demeter certified bio-dynamic grains cost two to three times as much as conventionally grown grain.
The bread is packaged by removing all air form the package. This, along with keeping the bread refrigerated gives it a long shelf life. No preservatives or additives are used.
As the bread is sticky it is not possible to slice it with a commercial bread slicer.
Place the loaf on a cutting board with the bottom of the loaf facing away from you. Take a wet, serrated bread knife and hold it on the loaf at the thickness that you want the slice. Gently saw back and forward with only a minimal downward push.
Do not force the knife through the loaf. Hold the top of the slice with your index finger of the hand that is holding the bread so that the slice does not break. Watch the path of the knife as it goes down so that you can correct the path if the knife strays from being straight.
Storage After Opening
After opening, keep the bread refrigerated and store it in the package that it comes in. Do not try to keep it in a sealed container or you will encourage mould growth. It is better to let the crust dry out. The first crust cut from the loaf can be pressed back onto the cut end to stop it drying out.
The bread should last for two or three weeks after opening before it may develop mould. If you are not likely to use all of the loaf in this time, part of the loaf can be frozen until required.
BIODYNAMIC SPROUTED WHOLEGRAIN BREADS
NOTHING ADDED, NOTHING TAKEN