Help / F.A.Q

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Frequently Asked Questions

-F.A.Q: Is White bread bad for you?

-F.A.Q: What does low GI mean?

-F.A.Q: What is Gluten?

-F.A.Q: What is Spelt?

-F.A.Q: What makes a loaf 'crusty'?

-F.A.Q: What's the best way to store a loaf of bread?

-F.A.Q: Why are some breads more 'doughy' than others?

-Is White bread bad for you?

Absolutely not!

White bread is a low-fat, good value food that provides significant amounts of fibre, and as much calcium, iron and folic acid as brown bread, says IUNA (Irish Universities Nutrition Alliance) 

Check out our blog section for a more detailed look at their findings

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-What does low GI mean?

GI stand for Gylcemic Index. Basically the index is a measure of how quickly food is digested by the body.

High GI foods digest very quickly and low GI foods digest slowly. The reason lower GI foods are more desirable is they don't create a big spike of insulin response in your body. Big insulin spikes usually lead to a lot of fat storage. High GI foods are simple sugars like sweets. Low GI foods are usually whole-grains like brown rice.

So our Low GI Multiseed is great for making you feel fuller for longer!

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-What is Gluten?

Gluten is the substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough. It comes from the Latin gluten which means glue and it serves to bind the dough and preserve its structure.

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-What is Spelt?

The Spelt grain is a distant relative to wheat. It has a higher water solubility than wheat meaning it is easier to digest. It has a significantly higher protein level than wheat and is high in both simple and complex carbohydrates. These complex carbohydrates help to stimulate the body’s immune system and it’s also a superb source of fibre.

Check out  the blog for more information on our spelt products. 

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-What makes a loaf 'crusty'?

A loaf gets its 'crusty' coating because steam is injected into the oven within the first 30 seconds of baking.

The wax paper that surrounds the loaf does its best to maintain the crusty texture however the best way to ensure you get a crusty loaf is to buy it unwrapped and cut it yourself!


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-What's the best way to store a loaf of bread?

If the loaf is unwrapped and 'crusty' then a paper bag is the most ideal for keeping it fresh and crusty.

For soft breads an air tight plastic wrapper is the most suitable. Our breads come with a handy resealable bag to help keep the freshness locked in.

Here's a handy tip: If you want your bread to stay fresher for longer then buy it unsliced and cut it yourself. It helps to maintain the moisture and keep it from drying out.

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-Why are some breads more 'doughy' than others?

People often observe how when they eat some white breads in particular they find that the bread is very 'doughy' and it sticks to the roof of their mouth. This is to do with the water content of the bread and also the baking time of the loaf. Our breads are baked longer for extra flavour and you'll also find that our white breads won't stick to the roof of your mouth like other breads do.

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