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
OUR DAILY BREADS
Seeded Sourdough
Our seeded sourdough, made with wholewheat starter and organic seed mix.
Malt loaf
Made with three malted organic grains & 3 varieties of soaked seeds and our wholemeal sourdough starter.
Country Sourdough
The Classic. Made with organic white bread flour. This heritage loaf is a favourite.
The Sourdough Baguette
A crunchy crust and semi sourdough interior. Our baguette is perfect for sandwiches, picnics and everything in between.
Batch Bread
The Batch, a household classic. Fluffy and soft. Our only yeasted bread. Contains Milk.
Oat Porridge loaf
With soaked overnight oats, this loaf is moist, tender and has amazing flavour.
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 flour is supplied by 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.
