Making your own Abbey Bread
'Bring the Tradition Home'
Abbey Bread Yeast Mix is based on the original recipe used for over 100 years and I think it has the unique taste and flavour to rival the original!
I would like to thank the Monastic Community at MSJ for its support with this project, with special thanks to Brothers Malachy, John and Oliver for being so generous with their time and encouragement.
Brother Oliver and Brother John sadly passed away in 2019, it was a privilege to work with them in bringing their work and craft to a new generation.
The tradition of yeast bread making in Mount St Joseph dates back to 1896 when the first loaves were baked by Brothers Robert and Philip with stoneground flour produced in the nearby mill, also owned by the monks. The value of manual work and self sufficiency in the local economy is central to the Benedictine ethos and therefore the baking and sale of bread fitted in with this. The Rule of St Benedict states:
The photos for this slideshow were given to me by the following: Brother Oliver from his personal collection and his copy of An Fiolar, Brother Malachy and also Paul Davey, Milltown Garden Centre and Pastman CCR
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