Why should we buy Bill’s Certified organic bread?

Simply because our organic breads contain NO chemical herbicides or pesticides, NO artificial preservatives or colourings and the grains used have NO genetic modification.  Nothing in Bill’s Certified Organic products will add to our body’s “toxic load”. And organic bread, like other organic food, just tastes better.

Why do we use stoneground flour?

Our mill uses the stone ground process – a slower, older method which avoids overheating and dehydration, so that wheat germ and nutrients are not lost.  All the germ, bran and endosperm of the whole grain, along with the vitamins and minerals, are retained and distributed evenly throughout the milled flour. The vitamin rich wheat germ oil is released into the flour, colouring and flavouring it slightly.

Why choose sourdough?

The extended fermentation period of TRUE sourdough makes carbohydrates easier to digest, giving a low glycaemic index (GI). Extended fermentation may also help people overcome intolerances and bloating. Our fermentation time is 18 hours, which allows the dough to rise and the beneficial lactobacilli to fully develop. It is also thought that the longer fermentation period changes the nature of gluten in flour, which makes it easier to digest.

Our flour is made from grains grown on Certified Organic farms that do NOT use chemical fertilizers, herbicides and pesticides. 

The grains we use are stoneground at a mill. Stonegrinding is a slower, more traditional method that avoids overheating and dehydration, retaining beneficial nutrients.

Some bakeries add vinegar to their bread to try to achieve the sourdough taste, but this does not mean it has the same health benefits.


Artificial flavours, colours, preservatives and additives are found in most processed foods, so unless you eat an exclusively organic diet you probably consume these daily.

For most people these additives have no ill-effect. However, increasing numbers of people, especially children, are experiencing reactions, some of these being skin rashes, eczema, irritable bowel syndrome, irritability, restlessness, asthma and behavioural problems.

Preservatives that may cause problems are:

  • Sorbates (200-203) used in processed products

  • Benzoates (210-213) used mainly in soft drinks

  • Nitrates and Nitrites (249-252) used in processed meats

  • Sulphites (220-228) used in beer, bread, preserved foods and very high in most dried fruits

  • Propionates (280-283) used in bread

Colours and Flavours

All artificial colours and flavours can cause problems – especially for children – as well as flavour enhancers.

All of Bill’s Certified Organic Stoneground Sourdough breads have no artificial colours, flavours or preservatives.

Our Certified Organic Stoneground Sourdough Multi-Fruit loaf contains figs, apricots, sultanas and raisins which have been naturally dried and contain NO SULPHITES.

Whats so good about Organic Farming?

  • Organic farmers work in harmony with nature and do not grow GM crops.

  • Organic farming is sustainable farming.

  • Organic farms can support higher levels of wildlife.

  • Organic farming keeps harmful chemicals and pesticides out of the food we eat.

  • Organic farming reduces toxic farming runoff and pollutants that contaminate our water, soil and air.

  • Organic farming is better for the environment. Recent research has found that when compared to conventional agriculture, the very nature of organic farming not only makes it less of a contributor to greenhouse gas emissions (40-60% lower), but organic farms have higher levels of organic matter in the soil This enables carbon to be stored in the soil.

What are some of the health benefits of eating organic bread?

Our breads are nutritionally superior. People who have allergies to dairy products, artificial flavourings and preservatives or commercial yeast find they are able to eat our bread. Because our products are lower in salt they are suitable for people on low salt diets. The glycaemic index (GI) is low, so our breads are also great for diabetics. 

Is Bill’s suitable for diabetics?

Bill’s Certified Organic Stoneground Sourdough breads have lower glycaemic indexes (GI) than conventional breads because of the following:

  • Sourdough is good for maintaining an alkaline base for diabetics. Acids in food slow down stomach emptying, thereby slowing the rate at which starch can be digested.

  • Conventional flour has a small particle size, which makes it easier for water and enzymes to penetrate. This is why stoneground flour with larger particles has a lower GI.

  • Psyllium husk lowers the body’s insulin response to meals.

How is Bill’s certified organic sourdough bread made?

Bill’s breads are certified organic stoneground sourdough breads. They are made using a sourdough culture. A long fermentation (19 hours) allows the dough to rise naturally and the beneficial lactobacilli to fully develop.




Seed grains prior to planting receive an application of fungicides and insecticides to control insect pests.

No application of fungicides and insecticides is allowed.

Insecticides, herbicides and fungicides are used. Also, hormone like substances or plant growth regulators can be used.

No synthetic chemicals or fertilizers are allowed

Storage bins are sprayed with insecticides. If any live insects are found in storage bins, they are fumigated.

Storage receptacles are not treated.

Milling is done with steel rollers, which heat up and destroy some vitamins.

Milling is done in a stone mill. Flour particles are larger, flour does not heat and all nutrients are retained.

Bread is made with dough conditioners and preservatives.

Bread is made the traditional way with sourdough leavening, which “pre-digests” OR “Activates" grains. This allows the nutrients to be more easily assimilated. No artificial preservatives, colourings, or flavourings are allowed.