Artisan Bread Organic bake a range of breads for:
· Blood Group diets
· Dairy-free diets
· Genotype diets
· Gluten-free diets (yellow print on packaging)
· Salt-free diets (white print on packaging)
· Vegetarian diets
· Wheat-free diets and common wheat-free diets (purple print on packaging)
· Yeast-free diets
What’s different about ABO Artisan Bread Organic?...
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). 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 flours. We use revitalised filtered water, natural leaven and add a small amount of Seagreens® seaweed (with an amazing nutritional contents) to our Essene bread. Our packaging is colour coded (purple, white, red and yellow) and labelled with a nutrition analysis, allergen information and icons for the blood group diet and the GenoType diet to help you choose the right bread. We hope you enjoy the fruits of our labour.  Demeter Certification No. 350
 Organic Certification UK6.
What’s wrong with yeast & 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. ‘Effluent’ from organic yeast production is mixed with fruit juice and sold as an organic drink) We believe that digestibility can hardly be achieved in minutes or by adding so-called ‘improvers’ and enzymes of 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 a 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. *What is 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 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. Although the honey is not present in the finished product we do not call the bread vegan. 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.’ Ref: DEFRA UK organic & EC reg. No 1804/1999. Demeter quality since 1927
For a future for our planet
For a future for mankind
For food of the highest quality Artisan Bread Organic without added yeast, biodynamic and organic! | 
