SLICING & STORAGE TIPS:
•Use a
sharp knife to cut the bread; we use a general-purpose stay sharp knife not
serrated, as a serrated bread knife will rip the seeds apart
and cause the bread to crumble.
•There
are approximately
16 slices
per loaf.
•Loaves
will
last in the fridge for up to
7 days from the date of baking, or
can be frozen and
stored for up to 3 months.
•Bread
must be set in the fridge and cold before slicing,
and then placed into a
toaster right away.
•Slicing
at room temperature will result in a crumbly texture.
•Store
in the
fridge or freezer,
as required.
•
ENJOYMENT TIPS:
•
SeedsOfLife™
products are different to most commercially made breads. Our products are handcrafted
to create a rustic -dense, nutrient loaded taste experience.
•Our breads
are often best toasted, and sometimes may require toasting twice on a medium
setting - depending on your taste.
•Bread
must
be stored in the fridge at
all times.
•We
recommend you have only
1-3 slices
per day as SeedsOfLife™
products as they are very nutrient dense
•You
may like
to
toast each slice a couple
of times
to achieve a darker finish
- to taste.
•Serve
with your favourite topping, many
of our Customers prefer
it
as a bruschetta with olive oil, tomato and basil; or with avocado, lemon juice
and a drizzle
of raw honey,
or for
a
highly nutritious breakfast with poached
free
range farm eggs.
•There
are no sweeteners or salt used in
any of our
recipes, and
so you may prefer
to add
them as toppings,
depending on your personal preference.
BAKING TIPS:
•Loaves
take 10 minutes to prepare by hand with a spatula, wooden spoon and large
bowl.
•Coconut
oil may be substituted for olive oil but we prefer coconut oil as it helps the
bread to set once cooled.
•Loaves
and puddings take 60-80 minutes to bake, and up to 4 hours to cool in
the refrigerator.
•We
recommend using
only filtered water
when baking.
