A loaf like no other. This is a handcrafted sourdough made with over 30 ingredients, made from hand blended, stone ground flour using regeneratively farmed grains, legumes, seeds, and botanicals.
Each loaf is lovingly mixed and long-fermented for 18 hours, using Dr Kimbell’s starter, which improves digestibility and improves nutrient bioavailability.
With 6g of fibre per slice, Proven Bread is designed to support digestive health, balance blood sugar, and complement a wide range of dietary needs.
- Proven Bread ™ is no ordinary loaf. It is has been created according the the BALM Principles and is the result of over two decades of pioneering research by Dr Vanessa Kimbell into the connections between diversity, fermentation, fibre, gut health, and mental health. Developed as part of my doctoral studies, this bread was used in clinical dietary intervention research and stands as The Sourdough School’s flagship formula within the Diversity Bread ™ range.
This is the also first-ever learning programme that transforms the simple act of eating bread into a structured, empowering practice — combining microbiome science, lifestyle medicine, and nutrigenetics to reconnect food, body, and the wider food system with a 12 week learning programme and a self assessment to monitor how you feel.
This is the also first-ever learning programme that transforms the simple act of eating bread into a structured, empowering practice — combining microbiome science, lifestyle medicine, and nutrigenetics to reconnect food, body, and the wider food system with a 12 week learning programme and a self assessment to monitor how you feel.
Crafted with 30 unique plant-based ingredients — including grains, seeds, legumes, flowers, and botanicals — it meets the threshold identified by the American Gut Project for significantly enhancing gut microbial diversity.
It is:
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My Botanical Blend Flour ™ is is hand blended and milled to order from regeneratively farmed grains by Hodmedods
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Each loaf is hand made with my starter and naturally fermented for 18 hours to enhance bioavailability
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It is baked, sliced and then delivered to you in sustainable packaging and pre cut into in 24 slices, with 6g of fibre per slice (12g per two-slice serving — enough to fill the UK’s daily fibre gap)
Yes Proven is more than a loaf — it is a reconnection to the food system as a whole.
From soil to seed, from farmer to miller, from baker to doctor, and finally to the person eating the bread, this is a circular, shared system. And through this model — food as medicine, baking as care — we reawaken the original purpose of bread: not just to feed, but to heal, to connect, and to empower.
LIVE GROUP SESSIONS
These sessions are delivered on Zoom, and are once again month.
While we explore the nutritional and digestibility aspects of bread in our group sessions, we do not offer personalised dietary or medical advice about which breads are most suitable for individual health needs.
The development of Proven was supported by many:
Advisors, farmers, scientists, millers, and doctors who helped along the way — including Professor David Veale (King’s College London), Dr Alexandra Davidson, Dr Miguel Mateos, Nick Saltmarsh and Josiah Meldrum, Ben Johnson, and Baker Peter Cook and family, with encouragement inspiration for many years from Tim Spector, my amazing students over the past two decades and of course my husband parents and children— each contributing insights that shaped the final product.
