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Brinkton's Spelt Bread
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites
and later became popular in Roman times.
Attributed with many dietary benefits, Spelt may be of interest to some people who have wheat
allergies.
Like wheat, spelt contains gluten and so produces good bread which people prize for its flavour
and its natural richness of minerals
We buy our Spelt Flour from Shipton Mill where it is gently stoneground on traditional French
Burr Stones. We do not use pre-mixes like so many other bakeries.
Brinkton
Bakehouse's Khorsan Bread
This plant's scientific name is Triticum turgidum, subspecies turanicum, and
is known as Kamut or Khorason wheat (from the name of a province in Iran)
Khorason is an ancient type of wheat related to the durum variety used in
modern bread making. Khorason is believed to be of Egyptian origin.
Shortly after World War II, a Montana farmer sowed a few seed that were said
to have come from the tomb of King Thot.
In the late 1970s, and agronomist and biochemist called Bob Quinn became interested
in this exceptional grain, which he named "kamut" after the word for "wheat" in the ancient Egyptian tongue.
Khorason is grown organically since it is well suited to this method of farming.
It has not undergone the genetic improvements that have produced high-yielding strains of modern wheat but have at the same
time often diminished the plant's natural resistance and hardiness.
Compared to common wheat, Khorason is richer in protein (by between 15% and
40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids.
Khorason provides much energy and is appreciated by people with active lifestyles.
It is easy to digest and is generally well tolerated by those with a sensitivity
to gluten.
We buy our Organic Khorason Flour from Shipton Mill where it is gently stoneground
on traditional French Burr Stones. We do not use pre-mixes like so many other bakeries
Brinkton's
L'oaf Naturelle
Brinkton's Sourdough produces traditional and authentic sourdough bread using the same recipes and techniques used by our
forefathers. Brinkton's Sourdough is made using only high quality flour, water and sea salt, no additives are used. That is,
no baker's yeast, preservatives, raising agents, emulsifiers, stabilisers, extenders or bulking agents are used.
The
texture and taste are purely the result of the extended dough fermentation by the ecosystem of naturally occurring micro organisms,
such as wild yeast and lactobacilli. The long proving time, or fermentation, also enables the flavour compounds in wheat flour
to develop. The result is a pronounced wheaty and nutty flavour quite unlike yeasted commercial bread. Like fine wine and
cheese, a complexity of flavours results from natural fermentations. Other similar food fermentation systems are salami and
other such small goods, tofu (fermented soybean), soy sauce, balsamic vinegar, buttermilk, naturally brewed beer and sauerkraut.
During fermentation, the wild yeast produce carbon dioxide to make the bread rise and the lactobacilli produce tiny
amounts of organic acids which give the bread a unique and distinct flavour. The lactobacilli also produce minute traces of
anti-fungal compounds which inhibit the growth of many of the major mould species that grow on bread causing spoilage. As
a result, Brinkton's Sourdough, like other authentic sourdough breads, has an extended shelf-life.
Therefore, the sourdough process, is a natural or
biological method of producing bread without the need for baker's yeast or chemical additives. In addition, Brinkton's Sourdough
is hand made, bringing back the skill of the baker, giving a rustic appearance and uniqueness to the bread.
Brinkton's
Sprouted Wheat Bread
Nothing added, and nothing taken away, it is as simple as that (almost).
Using a special process, we slowly let the wheat sprout. When the sprout is
at just the right height, we make the bread.
Available to order, however, just remember that it takes a few days to produced
this prized bread. Also Available as an Organic Sprouted Wheat 'n' Fig loaf.
Brinkton's Speciality flavoured Loaves
At Brinkton Bakehouse we like to experiment using high quality Organic
foods to put into our bread. This way we can create a satisfying loaf with unusual flavours to create a different exoerience
entirely.
Try our :
Walnut & Cranberry Loaf
Hemp Seed & Basil Loaf
Tomato & Kalamata Olive Loaf
Fig & Aniseed Loaf
Raisin & Roasted Hazelnut Loaf
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