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We mill this organic flour using traditional French Burr stones to deliver all the goodness of the wheat grain.
OrganicSuitable for vegetariansProduct information
We mill this organic flour using traditional French Burr stones to deliver all the goodness of the wheat grain.Organic, Suitable for bread machines, For traditional bread & rolls, Milling superior quality flour since 1824, Rich in fibre
Country of Origin
United Kingdom
Recipes
Wholemeal Bread
Preparation Time - 15 minutes plus proving time
Baking Time - Small loaves 20-25 minutes, Large loaf 30-35 minutes
Makes 2 small loaves or 1 large loaf
500g Organic Strong Stoneground Wholemeal flour
7g dried fast action yeast (or 14g fresh yeast)
10g fat or olive oil
7g sea salt
330m lukewarm water
Method
Baking by hand
1. 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 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 a preheated oven, 220C fan/240C/430F/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 Machine
We recommend following the manufacturer's instructions, particularly the order in which to add ingredients and the water quantity.
Recipe Tip
For honey and sunflower seed roll: add 1 tablespoon honey to the water. Knead dough for 8 to 10 minutes. Add 50g sunflower seeds. Knead until even textured. Rest then divide dough into 16. Mould round. Roll in 50g sunflower seeds. Arrange on a lined baking tray. Bake for 14-18 minutes until golden.
Package Type
Bag
Recycling Information
Packing - Recyclable
Other Information
Full Product Name:
Organic stoneground strong wholemeal bread flour
Storage:
Store in a cool, dry place. Once opened, store in an airtight container.
Best Before see top of pack.
Origin:
Manufactured in the UK
Additional Information:
Flour is made from wheat from more than one country.
Certified by The Organic Food Federation
EU Organic - GB-ORG-04, EU/Non-EU Agriculture
Brand
Marriage's
The Marriage Family
W & H Marriage & Sons Ltd has been milling flour in Essex since 1824.
Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition at Chelmer Mills (pictures above). We source top quality wheat from organically certified farms. Our stoneground wholemeal flour is traditionally milled on Victorian French Burr millstones which play a vital part in the flour's taste and texture.
Marriage's range includes Organic, Specialty and Stoneground flours.Visit www.flour.co.uk for more recipes
floursales@marriagesmillers.co.uk
Manufacturer
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
Return To Address
Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
www.flour.co.uk
Typical Values
Per 100g
Energy
338kcal
1427kj
Fat
2.3g
of which saturates
0.5g
Carbohydrate
70.2g
of which sugars
2.8g
Fibre
10.7g
Protein
14.4g
Salt
Trace
Ingredients
Organic Wholemeal Wheat Flour
Dietary Information
Organic
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