Why are Bill's Breads so incredibly good?

The flours used in this yeast-free Certified Organic bread are stoneground, a slower, older method of milling which avoids overheating and dehydration. Hence, the wheat germ, bran and nutrients are retained, also giving a wonderful nutty flavour. The slower extended 18-hour fermentation sourdough process allows the dough to rise and the best quality, beneficial lactobacilli to fully develop. All this helps digestion, overcoming intolerances and bloating by making the carbohydrates easier to digest, giving a low gylcemic index (Low GI).

Why does the size, shape and number of slices in the loaf vary slightly from week to week?
Temperature affects the rate of how much the sourdough rises. As Bill's Organic Breads only uses a 'true' natural fermentation process of their sourdough, changes in temperature during the extended fermentation period can slightly affect the shape and size of each baking batch.

Also, as each loaf is lovingly Handmade and this combined with the natural sourdough, you will sometimes find some variations. However, each loaf weighs properly at its designated weight.

This is a true Handmade Sourdough bread without yeast, unlike other commercial breads where yeast is used to raise the bread within 1 hour to a known shape and height.

The bread and the ingredients are officially certified by:

• Australian Certified Organic
• HACCP – Food Safety
• Halal Certification Authority - Australia
• Kosher Pareve

This easy-to-digest, wonderfully smooth textured, dense bread has a subtle flavour, chewy crust and is nutritionally superior. All loaves are sliced.