Named after our favourite Estonian food systems anthropologist and rye researcher ‘Ryesearcher’ Laura Valli! This rye loaf is a loaf made widely in Estonia, and we were privileged that Laura shared this recipe and her rye knowledge with us at last Novembers GrAiNZ conference.

We are using rye milled by Woodstock Flour, and rolled oats from Burrum Biodynamics.

Three Sisters Loaf uses a mix of roller milled organic white flour from Wholegrain Milling, and stoneground wholegrain spelt and rye flour from Woodstock Flour.

Our Classic White Vienna is made using organic roller-milled white wheat flour and 25% organic stoneground wholegrain spitfire wheat from Woodstock Flour.

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We have a sudden abundance of lemons, so let’s all eat Lemon Cake!

This cake is dairy free, with beautiful local lemons, sifted Rosella flour from Woodstock Flour, biodynamic oat flour and milk, poppyseeds, olive oil, organic sugar, organic local eggs, salt and baking powder. Lemon icing and seasonally decorated!