Why REEF

Each loaf has a distinctive square shape that is easy to roll and twist, and a pattern of engravings that spreads heat evenly while it bakes.

The loaf is medium-sized and very thin, so it works well for wraps, and the square shape means nothing is wasted.

Unlike regular bread, REEF bread can be kept in the freezer for up to six months. Leave it at room temperature for about 50 seconds and it is fresh again.

Barley bread: wheat flour, wheat bran, barley flour, natural yeast and a little sea salt.

High fibre bread: wheat flour, wheat bran, natural yeast and a little sea salt.

Oats bread: wheat flour, wheat bran, oat flour, natural yeast and a little sea salt.

Chia seeds bread: wheat flour, wheat bran, chia flour, natural yeast and a little sea salt.

Flax seeds bread: wheat flour, wheat bran, flaxseed flour, natural yeast and a little sea salt.

High protein bread: almond flour, quinoa seeds, coconut flour, wheat flour, wheat bran, natural yeast and a little sea salt.

Calculated by dietitians from the nutrition table, per loaf: high protein 58, high fibre 61, chia seeds 62, barley 68, oats 74, tortilla 76, flax seeds 77.

Regular white bread is made from highly refined flour, which means more calories and less fibre. REEF bread uses whole wheat, which keeps the vitamins, minerals, protein and antioxidants of the whole grain.

We use natural yeast, which gives a better taste and texture than commercial yeast.

There are no additives: no sugar and no preservatives. The flavours and colours are those of the grains themselves.

The bread is cholesterol-free: it is made without trans fat and baked without oil.

It contains no dairy, so it suits vegans, and no eggs. Breads without almond flour contain no nuts.

Fibre helps you feel full sooner and for longer, which can help with weight control.

A diet low in sugar and refined carbohydrates is widely recommended, especially for people with diabetes. Whole grain bread can be part of it.

With natural ingredients and no preservatives, REEF bread also suits children.

Our production lines are fully automated and consume less electricity. We bake with natural gas only, and we keep reducing production waste.

No. All REEF bread contains wheat. Our brown rice bread is low in gluten but not gluten-free, so it is not suitable for people with coeliac disease.

Wraps, sandwiches, lunch boxes and even desserts. Our recipe videos show a few ideas.

Recipes