Here at the Vogel’s bakery we absolutely love to cram our loaves with seeds and grains. Not only do they make our bread super crunchy and pop in the toaster, they also stop the slices sticking together in the freezer allowing you to have beans on toast whenever you need it, but more importantly they are incredibly good for you.
Our Sunflower & Barley seeded loaf is stuffed full of sunflower seeds – these stripy beauties are packed full of Vitamin E, which is widely known to be great for your skin as it protects it from UV rays: a great ally for your anti-ageing regime. As well as bone-healthy minerals such as magnesium and copper. Pow!
Dating from 1954, Alfred’s Original Mixed Grain seeded bread recipe remains unchanged… Boom! We use a mix of UK flours in this classic loaf, from wholemeal to rye. Rye is more than a flavourful ingredient in this bread; research shows that this humble grain packs a serious nutritional punch contributing to cardiovascular health and management of diabetes.
Our Soya and Linseed seeded loaves are crammed to bursting with proteins, minerals and different kinds of fibre to give you extra energy to kapow! hunger. Linseeds (also known as flaxseeds) are nutrition powerhouses stuffed to the brim with omega 3 fatty acids, which are great for skin, hair and nails, and for the veggies they have plenty of B-complex vitamins like riboflavin and thiamin.
We add oats to our Wholemeal & Oat loaf not only to give it a deliciously nutty taste but oats contain beta-glucans, a type of soluble fibre that slows down the absorption of carbohydrates into the bloodstream… Making you feel fuller for longer. They’re also a rich source of magnesium, which is key to enzyme function and energy production, and helps prevent heart attacks and strokes by relaxing blood vessels, aiding the heart muscle, and regulating blood pressure. Zap!