Die Broodhuis

08/04/2026

17/09/2025

01/04/2025

25/03/2025

Excited to trade at the Pure Boland Market /Hanepoot Festival hosted by Merwida Wines this Saturday! Come and support us if you are in the vicinity!

PURE BOLAND HANEPOOT FESTIVAL
📅 Saturday, 29 March | ⏰ 09:00 – 15:00
📍 Merwida Wines, Rawsonville
🎟 No tickets needed – just bring yourself, your friends, and a picnic blanket!
🌤️ Weather permitting.

🍇 Hanepoot Products for Sale – including Korrelkonfyt (grape jam), Moskonfyt & Mosbolletjies.
🎶 Live Music by André Combrinck, Luc Scheepers & Charl Bingle.
🍕 Food & Craft Stalls.
👶 Messy Play for Kids by Speejl.

FREE GRAPES! 🍇 To make up for the absence of freshly picked Hanepoot grapes and grape picking, the first 400 visitors will receive a free punnet of grapes!

🚨 Important Update: Unfortunately, due to unexpected rain, Merwida had to harvest the last of their Hanepoot grapes earlier than planned. As a result, grape picking and sales will not take place this Saturday at our Merwida Market. We apologize for any disappointment and appreciate your understanding.

📢 Don't miss out on a fantastic day of great music, delicious food, and Hanepoot treats!

01/03/2025

Another lovely market day at The Village Market on the Square - Riebeek Kasteel. Thank you Sara and Hanli for making it happen, and thanks to all our friendly supporters!

26/02/2025

BIG ANNOUNCEMENT:
Our sourdough breads are now for sale at The Country Chic, Riebeek Kasteel! Thank you Suzanne for giving us the opportunity! We are looking forward to warm your hearts with fresh bread every week. Be sure to check out their new extended space from next week Wednesday! We will be there for the opening! 👊

22/01/2025

Why Sourdough?

Part 2: Digestion

Why does every other person seem to have an intolerance for bread these days? Bread was a staple food for millennia and now people are forced to either give it up or to find expensive alternatives. Is bread really that bad? Or are there other reasons why bread has become difficult to handle for our bodies?

In days gone by bread was still prepared the slow way, properly fermented over a good number of hours. There was no other way. But in modern times we have the luxury of speeding up things, including bread making. With the large scale production of sliced supermarket bread, this ability to make fast bread is essential. Time is money after all. Even the home baker can just throw in some dried instant yeast and within an hour or two you have bread. Great!

Let’s look at nature, which creatures eat grains? Ruminants like cattle and sheep have stomachs with four compartments. They predigest, regurgitate their food, chew it again and then digest it further. Seed eating birds have a crop to store, moisten and pre-digest grains before it enters the stomach. Humans have a single compartment stomach, therefore fermentation of grains such as wheat will greatly improve digestion.

Sourdough undergoes a much longer fermentation process that breaks down the necessary components. Read this excerpt from a medically reviewed article (https://www.verywellhealth.com/benefits-of-sourdough-bread-8746758)
“The lactic acid bacteria in sourdough break down non-digestible carbohydrates in flour. FODMAPs are short-chain carbohydrates that are poorly absorbed in the small intestine. Since FODMAPs are not easily digested, they may cause bloating, abdominal discomfort, and other digestive issues. During fermentation, proteolysis occurs, breaking down proteins in sourdough bread into bioactive peptides and amino acids that are easier to digest.”

Maybe wheat bread isn’t so bad after all, maybe we should just reconsider how we prepare the dough.

Disclaimer: This article is NOT medical advice, please consult your doctor in case of allergies.

We can only speak from experience, and listen what our customers say. There are many who can't eat store bought "fast" bread, but they are absolutely fine eating our sourdough bread. It must mean something...

15/01/2025

Why Sourdough?

Part 1: Nutrition

Sourdough bread is rich in nutrients, which is easier for the body to absorb. ‎Grains naturally contains anti-nutrients, blocking the absorption of much needed nutrients. But with sourdough, the longer fermentation process breaks down these anti-nutrients much more thoroughly so that nutrients are more easily absorbed. Interestingly, sourdough fermentation takes 6-8 hours or even 24 hours in cold temperatures, compared to the 2 hours of instant yeast bread.

Speaking of nutrients, bake your sourdough with unbleached stoneground flour, add a bit of wholemeal flour (not brown bread flour - it's not the same!), and you've got yourself a bread that is packed with nutrients! Our kids deserve to eat real bread!

Sources: Medically reviewed articles on webmd.com and verywellhealth.com

19/12/2024

Thanks to all our valued customers for your support today, may your hearts be warmed as you share our bread with friends and family around the table!

13/12/2024

Sourdough English Muffins. Made with real butter. Perfect for a Saturday morning breakfast.