Why is our Bread different?
The Red Hill Bakery is known for its freshly baked breads. Breads are made using old traditional methods. The dough is fermented for 18 hours and not 2 hours like many commercial bakeries.
All our bread is made with minimal ingredients of fresh yeast, super fine salt, laucke unbleached & stoneground flours, olive oil & h20. All baked on Stone Hearth.
Our motto is less is best and time is everything!
Wine bread is one of the most popular breads sold. It is made from the wine yeast left over after fermentation. The lees of the wine. It is added to the sourdough mix to produce lovely soft and rather unique tasting bread. So instead of using crackers, try some wine bread. It is delicious with cheese.
You can freeze the winebread and then pull it out of the freezer and defrost for your party. Many customers have delighted in using the wine-bread in this way.
The Super Loaf is made with Teff Flour, Chia Seeds and sprouted wheat. Teff is a gluten free grain that originates from Ethiopia that significantly boosts the nutritional content of bread.
Gram by Gram, it has more calcuim that milk and more iron than red meat. It is low in FODMAP and contains Vitamins K and C, potassium, magnesium and zinc.
A sourdough that has been fermented for 24 hours, using our own natural yeast source from apples on the Mornington Peninsula
The Local Loaf
A beautiful sourdough that is crafted from our very own natural yeast, Tuerong farm winter white flour and contains our 20 year Sourdough starter. This loaf is all Mornington Peninsula from Paddock to Plate.
Butter based loaf made with a combination of sustainable flours, eggs & fresh yeast
Multigrain / 10 Grain
Combination of flours, poulish, fresh yeast, and 10 different wholegrains (Linseed, soy, malted wheat, rolled oats, kibbled barley, triticale, kibbled rye, kibbled maze, buckwheat & sun flour kernels
Stoneground Wholemeal Loaf
Stoneground certified organic flour (it doesn't come any healthier than that!) with its 20 hour fermentation process. It is the epitome of the 5000 year history of bread
Lavin poulish, olive oil and Laucke whole grain rye flour
Lavin poulish, olive oil and Laucke whole grain rye flou
Fruit + Spice
Made up of 60% fruit (all Australian grown) flour, butter & sugar
Traditional white dough sprinkled with semolina cooked on stone hearth
Traditional French Baguette
This 24 hour bulk ferment makes this bread as close as you can be to being in Paris. A beautiful creamy inside with a golden crunchy twist.
White Sourdough Stick
Skinny Sourdough Stick
The ultimate white sourdough stick to fill with gourmet selections
White Sourdough Cob Loaf