Artisan baker, Brasserie Bread has launched Australia's first single origin bread range.
The Single Origin Sourdough and Single Origin Sprouted Wheat are both made with flour milled from wheat grown in the Southern Flinders Ranges of South Australia, the provenance of which can be tracked from the wheat in the field to the final product.
Brasserie Bread’s co-founder Michael Klausen says that the release of the single origin bread has been five years in the making.
“For years we’ve seen a global movement of chefs and consumers demanding to know where their food comes from and championing the concept of paddock to plate,” says Klausen. “You can track the origin of beef, lamb, vegetables and more. But not bread. It was as though wheat was forgotten.
“I wanted to buy flour straight from the farmer. It took five years, but I finally found them and being part of the harvest this year was like a dream come true.”
The wheat is grown and milled by Flinders Ranges Premium Grain, a company that was established 10 years ago by a group of farmers who wanted to differentiate their wheat, highlighting its quality and attributes, including a protein content and elasticity that makes it particularly suitable to artisan bread making.
Flinders Ranges Premium Grain CEO Peter Barrie says that the flavour of the flour is attributed to the variety of wheat, the soil, and climate it’s grown in.
“It’s quite a coup for us for be involved,” says Barrie. “Artisan bread is made with flour, water and salt and at the heart of it is the flavour of the wheat. Our wheat.”
Klausen says that the flour has the exact requirements for bread making.
“This flour is an expression of the soil and climate it was grown in – it is regional food.”
A short film celebrating the launch of the Single Origin range can be viewed below: