Olive Rye Sourdough

We used a non-conformist approach to create our version of olive bread, combining traditional techniques used for rye, and especially dark rye sourdough breads in the north of Europe, with ingredients typical for Mediterranean breads. And the outcome is a soft, tangy crumb infused with the intricate aroma of Herbes de Provence and scattered with…

Ploughman loaf

The recipe of this dark rye bread was inspired by a unique taste of Narochansky scalded rye bread developed over fifty years ago in Belarus (then USSR). Sheer taste of rye is enriched by addition of potato, rye malt, hint of honey and spiced up by fennel, anis, caraway seeds and coriander resulting in aroma…

Vatrushka

Traditional Eastern European Tart, or Vatrushka, is a pastry made with unsweetened yeast dough. The dough is very soft and traditionally filled with cottage cheese, often mixed with raisins. When I was at school Vatrushka was one of the most popular pastries at our school canteen. Naturally, when we started to bake in Australia, I…

Pick-me-up rolls

As colourful as yummy these little rolls burst with cranberries and nuts packed inside dense texture of rye sourdough.These rolls are full of goodness given to us by Mother Nature: flours from three types of grain (wheat, rye and oat) are mixed with multiple seeds and carrots.As colourful as yummy these little rolls burst with…

Richemont Spelt Wholemeal loaf

100% spelt-wholemeal bread in our collection. Special method of dough preparation creates soft, moist texture of the crumb with the distinctive nutty spelt aroma. Not very traditional shape of this bread further ensures that it stands out from the crowd. Serving suggestion: Irresistibly delicious bread for sandwiches.

Butter Toast bread

An old-fashioned white pan bread that makes the best toast you’ve ever had. Lightly sprinkled with sesame seeds. Serving suggestion: As the name suggests use it for any toast you like

Zopf

Zopf, or “Butterzopf”, is a traditional Swiss bread which I learned to bake at Richemont. The bread is enjoyed throughout the country, yet its appearance varies slightly from canton to canton: in Eastern Switzerland, it is long and pointed; in the canton of Bern, bakers make it very wide and round at the end, and…

Swedish Rye

We found the recipe for this bread in the Bakers handbook published in 1935. Whilst light on rye this bread is prepared using the methods usually reserved for dark rye breads: sourdough, scalded rye, multi-stage dough preparation. Result is pronounced aroma of rye, feather softness of wheat, voluptuous shape; all this enriched by a heavenly…

Lumberjack loaf

A medium rye bread, Lumberjack is a wonderful all-around sandwich bread. Sunflower seeds, soya grits and crushed hazelnuts add texture to this delicious German loaf. Serving suggestion: Excellent companion for all types of sandwiches

Fig bread

Whilst it shares many ingredients with traditional Christmas cakes this is nevertheless a bread. Crunchy thin external layer of dough hides sweet goodness of dried figs, raisins and walnuts inside. Before baking the dough is fermented for 48 hours to develop a delicious aroma and delicate taste. Serving suggestion: For heavenly tasty breakfast spread it…

Apple Rye Sourdough

This bread belongs to the new generation of scalded rye breads. Smaller rye content results in less pronounced rye taste. The recipe includes apple purée and cocktail of spices, like anis, caraway seeds to name a few. Together they create a unique refined taste of dessert bread. Serving suggestion: Enjoy it smothered with butter or…