Artisan Bread Organic

Functional Bread for Gourmets

The team

Celebrating Gary’s certificate in ‘Gluten Free Baking’ from the Baking Academy in Weinheim, Germany.

Made in Whitstable

What’s diff erent about ABO?

Our bread is a whole food.

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).

What’s diff erent about ABO?

It’s labelled for:• Vegetarian diets• Dairy free diets• Wheat free diets (purple print)• Naturally gluten free diets (yellow print)• Salt free diets (white print)• Yeast free diets• Blood Type diets• GenoType® diets

What’s diff erent about ABO?

• 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.

• 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!

The story behind our naturally gluten free bread

Wellness & Nutrition

Supplement Grade Ingredients Qi (also chi or ch'i) = Life Force

Ingredients

Calcium from seaweed (Lithothamniun)

Seagreens® seaweed

Why we don't use baker's yeast or enzymes!

• 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.

Weighing, measuring, checking…

It starts here Each recipe is carefully weighed out

Some doughs are small…Quality control at all times

A fi ne old stone mill on the premisesfor the freshest rye, spelt and wheat

fl our!

Rice fl our milling

The oils in gluten free cereals and seeds are very sensitive to oxidation. We mill it for a sweet fresh flavour.

FRESH F R E S H F R E S H

No other bakery uses flour this fresh!

Why we use a Natural Leaven

• 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)

C a n y o u t e l l w h a t i t i s y e t ?

Gluten free dough is a bit too sticky for hand moulding…

Yes, happy with that

Off to the prover for a little rest before baking…

Pizza 1

Hmmm, let’s see if we can shape these up a little…

Pizza 2

Some say you can’t make pizza without wheat and yeast?

Pizza 3

Eggs shape is for Easter - not quite right for this time of year, keep going…

Pizza 4

Nearly there - one more turn through the machine.

That’s a BIG mixer!

The arm is the size of a child’s arm for slow strong mixing - even the heaviest doughs are mixed to perfection…

Nice and clean - what’s next?

The one and only Essene dough

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!

Introducing the baker ’s sun

Digestibility lies in the long preparation. After proving and fermenting for 15 hours the bread is ripened under the baker’s sun.

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.

Your digestive system appreciates the difference.

Can you smell it?

Rye bread fresh from the oven.

That’s hot work.

I made that!

Ready?

Small rye HOT from the oven.

I’ll give you a hand with that.

Tasty!

Do you like my rye bread?

The staff of life

This is how rye bread looked hundreds of years ago. Some traditions are worth keeping - this is living food.

Beautiful Rye Bread

Freshly milled yesterday - another little miracle from ABO.

Sunrise through the windowyou are probably sti l l s leeping!

Linseed and rice bread hot from the oven.

Packing the Linseed ‘bites’

You might be selecting these from the bread basket at TIBITS in Heddon Street Food Quarters (off Regents Street) tomorrow!

Not quite a kilo yet!

There!

Better make up a few boxes for this lot.

Destination HILTON, Kensington

Functional Bread for the ‘Functional Food Conference’ 3-7th Oct 2011.

Essene

No flour, no sugar, no salt…

3000 year old recipe for sprouted bread.

Make Eburgers n’ Ebal ls with it

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!

Pea and Alpine Herb Glutini

What else would you have with a curry?

Buckwheat Pizza Base

Pizza can be healthy!

Golden Delicious

Quinoa and rice bread

Soya and Alpine Herb Glutini

Quite nice with summer truffle

Morning sunshine on rye

Saatchi gallery eat your heart out…

It’s so beautiful

I needed to show you again.

Alright, last one.

What else do we make?

Well, we make bread and snacks and Glutini and bites from 10 different grains. Best try them all!

Bites

Bite size soya, buckwheat and linseed

Bread Art

On the tiles

Your bread is like bricks

Well better stick to the fluffy stuff then

Nice view from here

Bread on holiday at the Hundertwasser village

Look! Bread and funny bui ldings

Bread on the rocks

Bread on the water

Essene on a cactus

Seaweed salad on Glutini

What you can do with it…

Green and minty

What you can do with it…

But I like cheese and pickle…

What you can do with it…

Linseed bites with hummus

What you can do with it…

Glutini Cacao with chestnut canache

What you can do with it…

Decadent: Fried Buckwheat pizza!

What you can do with it…

Home made garlic mushroom pate - made with fresh quinoa bread crumbs.

What you can do with it…

Spelt sandwich with almond butter and carrot. Sweet and super healthy - Kids love it!

What you can do with it…

Buckwheat ‘Pizza’ wedges with hummus and watercress

What you can do with it…

Spelt sandwich with Oyster mushrooms

What you can do with it…

Red hot Sandwich. Beetroot, walnut, radicchio and wasabi

What you can do with it…

Spelt sandwich with roast root vegetable pate!

What you can do with it…

Croutons - lightly fry any ABO bread in olive oil and transform a salad into a meal!

What you can do with it…

Steamed rice Glutini. Dinner in 5!

What you can do with it…

Sea salad sandwich - ‘Gravadlax’ without fish

What you can do with it…

Schnitzel sandwich – not as you know it!Relax – there is no dead calf here, it’s a Celeriac Schnitzel...

What you can do with it…

You can steam it!

What you can do with it…

Steam it and serve it – quicker than a ready meal!

What you can do with it…

You can stir fry it (pea bread with spring veg)

What you can do with it…

You can stuff it – Baked cabbage leaves with rice bread cardamom, cumin and raisin.

What you can do with it…

Stuff it some more – baked vegetable with bread stuffing.

What you can do with it…

Rice bread with almond sushi

What you can do with it…

Quinoa bite with hummus and watercress

What you can do with it…

Order Now Online

www.artisanbread-abo.com

or

Order by phone

01227 771 881