Real Bread, in its purest form, is bread made without the use of processing aids or any other artificial additives. Real Bread is simply flour, water, salt and fermentation. The opportunity as we see it is great, all it takes is courage, imagination… and a little dough!
Eoin Cluskey – Head baker & owner, Bread 41 Bakery Dublin
BREAD 41 DUBLIN BAKERY | OUR DAILY BREADS
Shakelton Seed
Made with three different cereal grains and seven different seeds. The Shack as we call it, is a hearty loaf.
Glentie Malt loaf
Made with three malted organic grains & 3 varieties of soaked seeds and our white sourdough starter.
Wholegain sourdough
Using a wholemeal wheat flour, white wheat flour, organic wholemeal rye flour. This heritage loaf is a favourite.
Granary Brown
Our Granary brown is made with whole wheat flour, bread flour (wheat), sourdough culture, & sea salt.
Oat Porridge
This loaf contains both sourdough, whole rye and roasted oatmeal giving it a moist, tender and amazing flavour.
Wicklow Mountain Rye
With 60% rye this loaf has a gentle flavour and an unusually light texture with a great bite and flavoursome taste.
KNEAD TO KNOW OUR DUBLIN BAKERY
Working with some of the finest flours is the essence of our breads at Bread 41. We use organic flour in all our breads, these grains are not only better tasting but more sustainable also.
Our organic grains are supplied by Oak Forest Mills in Kilkenny and Shipton Mill where the wholemeal flours are milled on the banks of the local river. Stone-grinding flour is a simple, traditional process in which all the organic goodness of wholemeal flour is retained, unlike steel “roller” milling of white flour where the essential bran and germ is engineered away. We will also be stone milling ourselves onsite using a variety of ancient Irish grains where possible.
TASTY MORSELS
Our Move to ZERO ?
"Food is often overlooked as to how massively important it is to human health, environmental sustainability while if done right also presents a great economic
To mill or not to mill ?
I have been asked many times of why go to the trouble of milling your own flour, and it really is a very good question
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Gluten sensitivity
Bread-making became an intrinsic part of life in rural Ireland right up until the 50’s,and early 60’s and was typically personified by the farmer taking
