All about The Bread

Dojo Bread is made with quality ingredients and prepared carefully to achieve the best flavour and nutrition. All the dough is mixed carefully, hand moulded and proved at low temperature before being baked in a gas fired oven. Every loaf of bread is made with double filtered water, while also having its own special ingredients.

There are two types of bread: if it is a high-top, it is fresh dough made with yeast and improver, if it's on a tray, it is made from fermented dough without the use of yeast or improvers (brioche and soft cob excepted).

And the choices are ......

• Soft White Bread is made with quality bakers flour, iodised salt, bakers yeast and a premium improver. The oil is high quality butter and also yoghurt that I make myself. It comes in high-top loaves, cobs and rolls.
• Wholemeal Bread is made with wholemeal bread flour which is white flour with bran, and also stone-ground organic wholemeal flour. This blend gives the strength of the white flour and the visible bran. The stone-ground flour is for flavour and nutrition. The oil in this bread is extra virgin olive oil and I put some sour culture in there for digestibility and flavour. This dough is made into high-top loaves and rolls.
• Fruit Bread is a soft sweet dough made with sultanas and currents that have been soaked overnight in rum and maple syrup. The sugar is malt extract, molasses, honey and vanilla bean sugar. It is raised with bakers yeast, and the oil is high quality butter and also yoghurt made in the bakery. There is a hint of sweet spice! It comes in loaves, buns and individual fruit Danish.
• Spelt Bread is made with white spelt and wholemeal spelt flour with the use the liquid off the sour culture but it is raised with bakers yeast. The oil is extra virgin olive oil. It is a premium bread made into high top loaves and occasionally rolls.
• Crusty White Bread is made from overnight fermented dough using white flour, bakers yeast and butter. This dough is made into Vienna shaped loaves, sticks and rolls. It also is the base of savoury individual treats.
• Grain Bread is made with white flour and a dozen different grains that has been soaked overnight in sour culture. The oil is extra virgin olive oil. It is made into high-top loaves and rolls.
• Grain Fed Sourdough is made from grain freshly and finely ground on the premises and then bulk fermented overnight. The mixed dough smells like freshly cut hay! (it is grass seed after all!) It contains butter and also white flour which gives it volume and good keeping qualities. The dough is shaped into Vienna loaves, sticks and rolls.
• Rye Grain Fed Sourdough is made from biodynamic Demeter grain, ground fresh on the premises and  butter then bulk fermented overnight. There is a hint of caraway seed which is also ground fine so as not to be too strong or get caught in the teeth. To help the fermentation a spoonful of molasses is added.  This dough is shaped  into Vienna loaves, sticks and rolls.
• Brioche is a soft white bread which is very rich with fresh egg and butter, sweetened with malt, molasses, honey and vanilla sugar and fermented overnight at room temperature. It is excellent for French toast, with butter and jam or eggs and bacon. Made fresh on Saturday with Sunday morning in mind! Available in high-top loaves and individual servings with fruit on top.
• 100% Rye Sour affectionately named “the brick”, this bread is made from biodynamic rye that we mill ourselves on the premises. It is leavened with a rye fed sour starter. Its is risen overnight in its tin and then baked in a slow oven. Enjoy with pickled or smoked fish, Northern European style!

Some varieties of bread are made every baking day, while other breads are only available on one day of the week. Friends of Dojo Bread know that traditional bread takes time and not all breads will be available at all times.