Organic Bread, The Staff of life for Healthy Food

The stars of bread varieties are Young Buck, Big Daddy, Soul Spelt and Moral Fibre.

Other staples include organic and gluten free cereals and pizza bases, gluten free cakes and biscuits and flour mixes, nut spreads and various breadcrumbs.

Breakfast, lunch or dinner, and even snacks in between, they have many, truly healthy options including gluten free, paleo and certified organic.

Purebread specialise in home and work deliveries, baked fresh and freight free to your door. This is a nationwide offer with most places getting overnight delivery and is free for orders over $26 (pre discount)

Until 30^th June you can enjoy some great savings as in $3 OFF EVERY loaf, pizza pack, buns and flatties. Just type healthykids in discount code at checkout page.

See www.purebread.co.nz for more product information or ring 04 902-9696

For those who want to make their own, Purebread are happy to share this original recipe with you as it is a great thing to do with the children for the whole family.

Bob’s Organic Bread Recipe

For one large loaf @1kg or two small loaves

Use quality organic ingredients where possible for optimum nutrition.
Being organic is mostly about what is not in the ingredient, as in no artificial chemicals and pesticides which are now, very very common in grain grown non-organically.

600mls or 2 Cups of luke warm water
1 Dessertspoon Honey
1 teaspoon Dried Yeast (Without Improvers)
90grams or 0.75 Cups of Rolled Oats
300 grams or 1.5 Cups Wholemeal Flour
300 grams or 1.5 Cups White Flour
1 Level Dessertspoon Sea Salt or Table salt
(Later after first rise 8-12 hours later) 1 Tablespoon Coconut, Olive or Vegetable oil (not Canola or Soy as probably from GE crop. W.H.O have just stated that roundup used on GE crops is probably cacogenic) “It DOES get in and we eat it”

Dissolve honey in most of the water in large bowl or bucket. Add rolled oats and yeast and leave for 5 minutes for the yeast to start activating (bubbles).
Add flours and salt and mix very well. Add the rest of the water to a (sloppy mud consistency). It is very wet to start as classed as a batter dough.
Cover and leave to rise either overnight or through the day. Almost the longer the better so don’t worry about it. It should double in size and wait till you return whilst the natural enzyme magic of easier digestibility evolves.
Much, much later 8-12 hours so overnight or through day ….
Oil or butter your tins and then fold in the tablespoon of oil to your naturally fermented dough. (you will feel the difference to earlier)
Turn dough into oiled tins to no more than half full.
Leave to rise and when nearly double in size, @ 30-50 minutes, place into middle of pre heated oven @ 180ºC. A warmer place will speed it up
One loaf will take about 50 minutes and two smaller @ 40 minutes or until well browned. A hollow sound and feel when tapped confirms it is well baked.