Welcome to The Uraidla Republic and Bakery!Our mission here and at The Uraidla Hotel is to create wholesome, delicious meals and goods by sourcing the majority of our produce from our local region and state. In sharing this mission, experienced baker Haydn brings with him a knowledgeable and unique flair for authentic breadmaking. Sharing this passion is a team of dedicated bakers who use traditional ingredients, combinations, and baking methods to create genuine, healthful products. All loaves are prepped and baked on-site. With exception of the Turkish bread, all loaves are naturally fermented sourdough. Made with locally sourced grain from the Flinders Ranges, as well as specialty sustainably produced flour from Wholegrain Milling. Every loaf is vegan friendly except the honey oat and vollkornbrot.
Opening Hours: 7am - 4pm (7 days)
The Bread Line
Ancient Grain
40% Flinders Ranges white flour, 25% Emmer flour from Wholegrain Milling, 20% Whole Khorosan from Wholegrain Milling, 15% Wholemeal from Wholegrain Milling. A unique and deeply savoury bread. An inhouse favourite, amazing for toasties or simply toasted with some good butter.
Light Rye & Caraway
65% Flinders Ranges white flour, 20% Wholemeal from Wholegrain Milling, 15% Rye from Wholegrain Milling, + Toasted caraway seeds
Fig & Walnut
90% Flinders Ranges white flour, 10% wholemeal from Wholegrain Milling + Sultanas, figs and walnuts soaked overnight with a mix of cinnamon, clove and nutmeg.
Vollkornbrot
80% Rye from Wholegrain Milling, 20% Khorosan from Wholegrain Milling. Made with Moonlight Oatmeal Stout from Uraidla Brewery, soaked crystal malt grain + a mix of seeds and honey. A truly hearty and traditionally German bread with a modern spin.
Everyday Sourdough
90% Flinders Ranges white flour + 10% Wholemeal from Wholegrain Milling. This classic loaf is a staple in every household. Soft interior, thin but crunchy crust with a wholesome, slightly earthy flavour.
Seeded Rye
65% Flinders Ranges white flour, 20% Wholemeal from Wholegrain Milling, 15% Rye from Wholegrain Milling, + a mix of toasted sesame, pepita, sunflower, linseed, and poppy seeds. A beautifully rich, toasted seed flavour with a soft and slightly malt rye pop.
Semi-sourdough Baguette
100% Flinders Ranges white flour. Made with toasted corn flour to give the crust a slight popcorn flavour.
Honey Oat & Spelt
75% Flinders Ranges white flour, 12% Spelt from Wholegrain Milling, 3% Rye from Wholegrain Milling, + oats soaked overnight with a generous amount of local honey.
