Marriage's Strong Stoneground Wholemeal Flour Food Cupboard M&S Default Title
Marriage's Strong Stoneground Wholemeal Flour Food Cupboard M&S
Marriage's Strong Stoneground Wholemeal Flour Food Cupboard M&S Default Title
Marriage's Strong Stoneground Wholemeal Flour Food Cupboard M&S

Marriage's Stoneground Wholemeal Flour - 500g Bag

Discover Marriage's Strong Stoneground Wholemeal Flour, a traditional British flour milled using authentic French Burr stones for unparalleled flavour and texture. Perfect for baking artisan loaves and rolls, this high-fibre flour is a healthy and delicious addition to your baking repertoire. It's ideal for both hand-kneading and bread machines.

  • Traditional French Burr Stone Milling: Ensures a superior flavour and texture.
  • High in Fibre: Contributes to a healthier diet.
  • Versatile Use: Suitable for traditional bread, rolls, and bread machines.
  • Made in the UK: Authentic British quality.
  • Perfect for Home Bakers: Easy-to-follow recipes included.
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£4.32
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£4.32
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Description
Description
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We mill this flour using traditional French Burr stones to deliver all the goodness of the wheat grain.
Rich in fibre, For traditional bread & rolls, Suitable for bread machines


Storage
Store in a cool dry place.

Recipes
Wholemeal BreadPreparation Time15 minutes plus providing timeBaking TimeSmall loaves20-25 minutesLarge of 30-35 minutesMakes 2 small loaves or 1 large loafIngredients500g strong stoneground Wholemeal flour7g dried fast action yeast (or 14g fresh yeast)10g fat or olive oil7g sea salt330ml lukewarm waterMethodBaking by Hand1. Grease the bread tin(s). Place the flour, salt, yeast and fat into a large mixing bowl. Mix the fat through the flour and make a well in the centre of the flour mixture.2. Add most of the water to the well, keeping a little in reserve, and mix to a soft dough.Add the remaining water if necessary.3. Tip the dough onto a table and knead for 8-10 minutes.4.Place the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately 45 minutes.5. Split the dough into two pieces if desired.Mould the dough round and fold to the shape of the tin(s). Place the dough piece into the tin, seam down, cover with oiled cling film or a damp tea towel. Put in a warm place and allow to rise about 1cm above the tin. This will take 45-60 minutes.6. Uncover and bake in preheated oven, 220°C fan/240°C/430 °F/Gas 8. Bake small loaves for 20-25 minutes or a large loaf for 30-35 minutes.7. Remove the loaf from the tin. Check it is baked by tapping the bottom of the loaf - it should sound hollow. Place on a wire rack to cool.Using a Bread MachineWe recommend following the manufacturer's instructions, particularly the order in which to add ingredients and the water quantity.Recipe TipAfter the dough has been kneaded for 8-10 minutes, add 50g of pumpkin seeds, walnut pieces, sunflower seeds or sesame seeds.Knead these in until the dough has an even texture.

Package Type
Bag - Paper

Other Information
Full Product Name:Strong wholemeal bread flourStorage:Store in a cool, dry place. Once opened, store in an airtight container.Best Before See top of pack.Origin:Manufactured in the UK. Flour is made from wheat from more than one country

Nutrition Details
Typical Values Per 100g
Energy 341kcal
1440kj
Fat 2.1g
of which saturates 0.4g
Carbohydrate 72.7g
of which sugars 2.5g
Fibre 10.9g
Protein 13.2g
Salt Trace

Ingredients
Wholemeal Wheat Flour
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