Why is our Bread different?

Red Hill Bakery is known for our freshly baked breads. The 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!

Our Bread


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.



  • 125g Baker's Flour

  • 30g wholewheat flour

  • 5g yeast

  • 5g salt

  • 5g diastatic malt

  • 15g levan (white yeast lees)

  • 15g poolish

  • 115ml half water and half wine

  • 650g walnuts

  • 650g diced figs



Mix all of the ingredients on a slow speed for 4 minutes, then on fast for 12 minutes or until silky.

Add Walnuts, diced figs and mix through. Rest for 32 hours covered with a cloth. Mixture should double in size.

Bake at 240C for 20 minutes turning around after 10 minutes.

Dust with flour and cut.


The Village Loaf- White unbleached stone ground flour, poulish (preferment adding flavour & structure- undergoes a 20 hour fermentation

Brioche- Butter based loaf made with a combination of sustainable flours, eggs & fresh yeast

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

Wholemeal: 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

Miche- Fresh country sourdough made from our 20 year old lavin poulish, rye and stoneground wholemeal flour

Light or Dark Rye- Lavin poulish, olive oil and Laucke whole grain rye flour

Fruit & Spice (and everything nice!) Made up of 60% fruit (all Australian grown) flour, butter & sugar

Pasta Dura- Traditional white dough sprinkled with semolina cooked on stone hearth


Sunday Jazz Session
Want to pre order bread, cake or pie?
Call Now: (03) 5931 3125
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