We have a number of breads from our repertoire which we regard as our signature breads.
These are breads which we have developed over the years from scratch and others that were inspired by bakers far more talented than ourselves. Breads which are different. Breads that have a select following.
!KaggenBrot – a 100% Rye Bread
We call this our 110% Rye Bread – 7 days in the making, 3 prior to the bake and 4 in maturing. A blend of ryes: bakery milled wholemeal rye, white rye and crushed rye, generously seeded with roasted sunflower, sesame & flax seed. An addition of malted barley and molasses round off the bread, coarsely jacketed in crushed rye. And teased into life by a mischievous culture.
UhuruBrot – a Whole Wheat Seedloaf
Our most popular bread, our Freedom Bread, ons Vryheids Brood: containing an abundance of wheat berries & bran, sunflower, flax & sesame seeds and barley malt and psyllium husk. A heavy wholesome bread, but surprisingly airy; best about 1-2 days after baking. Makes excellent toast with a pronounced aroma of seeds & grains. And lead by an unrestrained culture.
A truly liberating bread.
VolksBrot – a Multigrain Bread
A fantasy bread in the making – a collaboration of a whole lot of grains and seeds of the world into one loaf! Hopefully without conflict. We draw on a list of flours which includes, wheat, rye, spelt, teff, cassava, red sorghum, amaranth, oat and yellow maize. Seeds in the list include sunflower, brown and golden flax, sesame, white quinoa and buckwheat. All-in-all, always 11 flours and 4 seeds! No nuts – that is another bread! And transformed by a multilingual culture.
UmQombothiBrot – a Traditional Beer Bread
A recent development – a genuine attempt at “local is lekker”, this bread has an enthusiastic following. The bread consists of white wheat flour and stoneground wheat and rye berries, but totally immersed and fermented in home brewed umqombothi and, for extra measure a whole lot of umqombothi lees, made up of maize flour and malted sorghum. And of course, a tipsy sourdough culture!
NoNameBrot – A Blend of of White Flours
A play with the flours – wheat, rye, spelt, barley & oat flour, all white, invigorated by a dose of stoneground rye and spelt berries. A lighter not-so-sour sourdough multigrain bread with a soft crumb, kind of unsophisticated, kind of ordinary, easy to bake, but oh so bourgeois nice! Makes incredible toast and freezes well. And an obstinate culture with an existential crisis.
No Name because we can’t find one acceptable to humankind.
Extract of painting by Ilya Repin
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