What’s different about ABO?<br />Our bread is a whole food.<br />The vitamins and minerals listed on the label are the ones that are naturally present in the ingredients and provide over 15% of the recommended daily amount (RDA).<br />
What’s different about ABO?<br /><ul><li>Our products are made with organic and biodynamic ingredients.
Our whole grain flours are freshly milled on a traditional stone mill each day to prevent oxidation, with a separate mill for gluten free flour.
Enjoy really fresh flour, grains and recipe mixes for your home cooking.
We use revitalised filtered water, Natural leaven, Seagreens® seaweed (with an amazing nutritional content), Calcium from seaweed in our naturally gluten free bread.</li></li></ul><li>The story behind our naturally gluten free bread<br /><ul><li>We found that breads like Rice-, Buckwheat-, Linseed- and Quinoa bread tasted bitter when made with ready milled flour.
We assume that the bitter taste is caused by the valuable grain germ oils oxidising in the flour, which could also make those oils less healthy.
As we were already milling all of our other flours for rye, wheat and spelt freshly every day on our stone mill, we decided to buy a special mill for the gluten free flours.
Now our gluten free breads taste sweet and fresh!</li></li></ul><li>Wellness & Nutrition<br />Qi (also chi or ch'i) = Life Force<br />Supplement Grade Ingredients<br />
Ingredients<br />Calcium from seaweed (Lithothamniun)<br />Seagreens® seaweed<br />
Why we don't use baker's yeast or enzymes!<br /><ul><li>Industrial baking uses around 2% yeast. Coupled with high speed mixing, industrial dough is ready for baking in minutes. Baker's Yeast (S. cerevisiae) is a genetically modified single strain variety.
According to BIOREAL, makers of organic yeast, 1 tonne of industrial yeast produces 1/3 of its weight of poorly degradable effluent containing 75kg ammonia solution, 15kg sulphuric acid, 11kg phosphoric acid, 4kg magnesium sulphate and 10kg detergents.
We believe that digestibility can hardly be achieved in minutes or by adding so-called "improvers" and enzymes of often unknown origin (possibly involving animal products like rennet from a calf's stomach).
In our opinion, organic bread is only organic if the yeast or raising agent/ferment that is used is certified organic. The same applies to whether bread is vegan or not, as non-organic yeast may be grown on whey, a by-product of the dairy industry.
Added enzymes do not have to be listed on product labels.</li></li></ul><li>Weighing, measuring, checking…<br />Each recipe is carefully weighed out<br />It starts here<br />
Some doughs are small…Quality control at all times<br />
A fine old stone mill on the premisesfor the freshest rye, spelt and wheat flour!<br />
Rice flour milling<br />FRESH F R E S H F R E S H<br />The oils in gluten free cereals and seeds are very sensitive to oxidation. We mill it for a sweet fresh flavour.<br />No other bakery uses flour this fresh!<br />
Why we use a Natural Leaven<br /><ul><li>The leaven in ABO artisan bread is made with organic baking ferment, developed by the Institute for Nutrition Research in Darmstadt for people with an intolerance to sourdough, gluten or yeast.
Baking ferment is made from naturally gluten-free organic pea flour, maize flour and organic honey and is used in very small quantities.
The flour and honey* are fully assimilated during the 12-15 hour fermentation process and are therefore not present in the finished bread.
We oppose factory farming and you will not find any meat or dairy products or by-products in our bakery.
*"Organic beekeeping does not allow the practise of destroying the male brood or the destruction of bees in the combs as a method of harvesting the honey. Mutilations, such as clipping the wings of queen bees, are prohibited." (DEFRA UK organic & EC reg. No 1804/1999)</li></li></ul><li>Can you tell what it is yet?<br />Gluten free dough is a bit too sticky for hand moulding…<br />
Yes, happy with that<br />Off to the prover for a little rest before baking…<br />
Pizza 1<br />Hmmm, let’s see if we can shape these up a little…<br />
Pizza 2<br />Some say you can’t make pizza without wheat and yeast?<br />
Pizza 3<br />Eggs shape is for Easter - not quite right for this time of year, keep going…<br />
Pizza 4<br />Nearly there - one more turn through the machine.<br />
That’s a BIG mixer!<br />The arm is the size of a child’s arm for slow strong mixing - even the heaviest doughsare mixed to perfection…<br />
The one and only Essene dough<br />This dough is made from sprouted grains only. No flour, no sugar, no salt! What you see here is a dough that fermented for 12-15 hours and was then mixed in that lovely strong mixer - the ‘digestibility’ is almost visible here!<br />
Introducing the baker’s sun<br />Digestibility lies in the long preparation. After proving and fermenting for 15 hours the bread is ripened under the baker’s sun.<br />We do the opposite to what happens in a bread factory where the whole process takes 20 minutes. We need a day and a night.<br />Your digestive system appreciates the difference. <br />
Can you smell it?<br />Rye bread fresh from the oven.<br />
Better make up a few boxes for this lot.<br />
Destination HILTON, Kensington<br />Functional Bread for the ‘Functional Food Conference’ 3-7th Oct 2011.<br />
Essene<br />No flour, no sugar, no salt…<br />3000 year old recipe for sprouted bread.<br />
Make Eburgers n’ Eballs with it<br />What you can do – Download the unbelievable recipe from our website. Make burgers, balls and dumplings from Essene bread. Even hardy meat-eaters like these and yet not a dead cow in sight!<br />
Pea and Alpine Herb Glutini<br />What else would you have with a curry?<br />
Buckwheat Pizza Base<br />Pizza can be healthy!<br />
Golden Delicious<br />Quinoa and rice bread<br />
Soya and Alpine Herb Glutini<br />Quite nice with summer truffle<br />
Morning sunshine on rye <br />Saatchi gallery eat your heart out…<br />
It’s so beautiful<br />I needed to show you again.<br />