Looking for bread your body will love? We’ve got you covered.
Every loaf of Sol Bread is yeast-free, dairy-free and packed with amazing nutritional benefits.
To find out more about your favourite SOL Bread loaf, check out this key:
Here’s a quick guide to our gut-friendly fermentation process and the nutrients you’ll find in Sol Breads products.
Instead of commercial yeast, we use a pre-fermented batch of flour and water that eventually becomes a natural culture of wild/natural yeast and friendly bacteria; also known as a ‘leaven’.
Unlike fast-rising breads made with commercial yeast, our bread rises over time, which gives it the perfect environment for friendly bacteria to thrive.
This makes each loaf easier to digest with added support for your whole immune system.
Did you know?
Yeast allergies are often related to commercial yeast, a fungus that increases the speed of the dough rising, therefore cutting corners and reducing production costs.
In contrast, our slower fermentation process captures only the natural yeast already present in the air, which has big benefits for your health.
And speaking of great health, here’s an overview of some of the ingredients we use to make our bread:
Are you wheat intolerant? Kamut could be the answer you’re looking for.
Even though it’s closely related to wheat, kamut is tolerated by over 60% of people allergic to wheat. Plus it has a delicious buttery flavour.
- It’s packed with vitamin E, thiamine, riboflavin, phosphorous, magnesium, zinc, pantothenic acid, copper and complex carbohydrates.
- The protein content is a whopping 40% higher than the national wheat average.
- It’s rich in B group vitamins – great for energy release.
- It’s a fantastic source of flavonoids, known for their antioxidant health properties and contains more of the natural antioxidant selenium. Plus it’s 30% higher in vitamin E than regular wheat.
- The grain is highly water-soluble which allows vitamins and minerals to be absorbed quickly. What’s more, it’s low glycaemic index. And while it’s not appropriate for people with celiac disease, it has a lower allergenic response.
With a lovely nutty flavor, spelt is an excellent substitute for wheat and may be more easily digested for people with wheat sensitivities.
- In wheat, the vital nutrients are contained in the bran and wheat germ, which are usually removed in the production of flour. In spelt, however, these vital nutrients are contained throughout the grain and are not lost in the milling process.
- The grain is highly water-soluble which allows vitamins and minerals to be absorbed quickly.
- It’s naturally high in fibre, which helps maintain good bowel health and may assist in reducing cholesterol levels.
- It’s a protein powerhouse with 10-25% more protein than wheat. Plus it’s high in B group vitamins.
- As an added bonus, it’s high in L-Tryptophan, which may promote the production of serotonin. What’s more, a low glycaemic index means your body releases the energy slowly.
- Although not gluten-free, the protein in spelt may be more easily digested than regular wheat, making it suitable for some people who can’t tolerate wheat.
It’s no secret that rye is experiencing a major resurgence. After all, it’s an absolute powerhouse of a grain and it tastes fantastic.
Did you know?
Since its gluten is less elastic than wheat’s, rye bread holds less gas during the leavening process. This means breads made with rye flour are more compact and dense.
- Rye is an excellent source of insoluble and soluble dietary fibre.
- It’s brimming with B vitamins and vitamin E, as well as iron, phosphorus, potassium, magnesium, manganese and zinc. It also has higher amounts of lysine than other grains.
- Among grains, rye has the highest content of lignans (phytoestrogens), which help to maintain good digestive and heart health.
- Rye bread, when made with 100% rye flour, is ideal for people with wheat sensitivities. (However, rye bread is not gluten free and therefore isn’t suitable for people with coeliac disease.)
Rice is one of the oldest cultivated crops, forming the foundation of the diet for two-thirds of the world’s population. It’s easy to see why rice has stood the test of time.
- It’s an excellent source of energy-giving carbohydrates, used for brain performance, physical activity, bodily functions and everyday growth and repair.
- It’s high in rice protein, one of the highest quality proteins.
- It’s low in fat, cholesterol-free and packed with vitamin E, B vitamins (thiamine, niacin, riboflavin) and potassium.
- It’s gluten-free and the most non-allergenic of all grains. Rice is also easy to digest.
- Allergic reactions to rice are rare. Rice can be an invaluable alternative source of carbohydrate and energy for anyone allergic to gluten or wheat.
At Sol Breads, we use only the finest wholegrains in all our loaves.
‘Wholegrain’ means the entire grain including its three layers. As each part of the grain contains nutrients, it makes sense that the more useful nutrients are consumed when the whole grain is used.
- Wholegrains are full of fibre for digestive health, B vitamins for energy release, iron for delivery of oxygen to working cells, magnesium for a healthy nervous system and folate for healthy red blood cells.
- Wholegrains help protect against heart disease and stroke, assist with weight control, reduce the risk of type 2 diabetes, improve bowel health and regularity, and lower cholesterol and blood pressure.
- What’s more, they have a low glycaemic index and provide a high level of dietary fibre for digestive health.
Seeds also provide an incredible range of nutrients to fuel your body and give you skin a radiant glow. That’s why we use seeds in many SOL breads, not just for the flavour and texture, but also for the body-loving benefits below:
- Linseed: a super source of protein, insoluble fibre, folate, iron, potassium, phosphorus, zinc, magnesium and calcium, vitamin E, beta-carotene and plant lignins (which act as an antioxidant). Plus it’s the most concentrated plant source of omega 3 fats.
- Sesame seeds: packed with insoluble fibre, plus it’s a great source of calcium, iron, magnesium, phosphorus, vitamin E and zinc. It’s also very high in both monounsaturated and polyunsaturated fats.
- Sunflower seeds: these little beauties are brimming with insoluble fibre, zinc, iron, potassium, thiamine, vitamin B6, magnesium, phosphorus, copper, manganese, selenium and vitamin E. They’re also high in polyunsaturated fats.
- Poppy seeds: crunchy, flavoursome and a good source of thiamine, magnesium, phosphorus, zinc and copper, calcium and manganese –poppy seeds are packed with power! Plus they’re high in polyunsaturated fats.
- Pepitas: nutty, crunchy and full of protein, vitamin K, iron and copper, pepitas are a good source of magnesium, phosphorus and manganese, and are high monounsaturated and polyunsaturated fats. Try them in our popular Pumpkin and Pepita loaf – delicious on its own or with your favourite topping.
The Fibre Benefit
A major benefit of eating our wholegrain bread is the three different types of fibre:
- Soluble fibre slows the time it takes for food to pass through your digestive system. This results in a steadier absorption of nutrients including controlling the rate of entry of glucose into your bloodstream, which can help maintain blood glucose levels. Soluble fibre can also aid in reducing the levels of cholesterol absorbed by the body.
- Insoluble fibre found in higher amounts in wheat and rye is known for its stool-bulking effect, which helps to promote digestive health by keeping bowels regular.
- Resistant starch found in higher amounts in maize, encourages the growth of beneficial bacteria to keep the bowel healthy.
All three work together to benefit your entire digestive system.
Benefits of low GI (“glycaemic index”) bread
Say goodbye to feeling tired and sluggish, and hello to the benefits of low GI bread.
Your body tries its best to maintain a consistent blood glucose level. So when blood glucose levels are increased through eating high GI foods, it will try to lower the blood glucose content as soon as possible.
This may leave you feeling tired and hungry.
Instead, we make bread that’s low GI, which is digested more slowly, increasing your blood glucose gradually over time, therefore eliminating the fast rise (and fall) of blood glucose levels. This helps to sustain your energy levels throughout the day and can help you to feel more satisfied and less hungry.
Bye-bye 3pm slump.
We’ve all been there: it’s mid-afternoon, you’re feeling sluggish, and so you reach for a sugary snack to perk yourself up. It may provide short-term relief, but it could leave you feeling more exhausted than before.
That’s where low GI food comes to the rescue!
The slow digestion releases glucose to your brain and body over a longer period, which helps to maintain concentration for longer and means you’re getting energy over a longer period, so your energy is sustained.
Low GI foods also ensure glucose is slowly released into your bloodstream. This reduces the need for your body to work hard to produce high levels of insulin to remove the glucose from your blood for energy.
And most of us know maintaining a normal level of insulin is hugely important for long-term good health.
Did you know?
Low GI foods are also great for your heart. They reduce the amount of insulin required to convert the glucose circulating in your blood to energy.
By not overworking your insulin production, you’re also helping to reduce the number of triglycerides and cholesterol your body produces, which helps to maintain good heart health.
Low GI foods also give you a greater feeling of fullness and delay hunger pangs for longer, which may stop you from snacking throughout the day.
So it’s simple: not all bread is created equal. That’s why we’re so proud of the bread we make at Sol Breads. Our loyal customers love the difference – and you will too.
Gluten is a protein found in all forms of wheat (including durum, semolina, and spelt), rye, oats, barley and related grain hybrids such as triticale and kamut.
What is gluten?
Gluten comes from the Latin word for ‘glue’ and is an elastic protein found in grains including wheat, rye, oats, triticale, durum, spelt, kamut and barley. Gluten provides bread dough with its elasticity by trapping gases released during the fermentation process – this helps the dough to rise. During the cooking process, gluten becomes firm – this helps to ensure the bread maintains its proper shape and gives bread its honeycomb-like structure.