We mill this flour using traditional French Burr stones to deliver all the goodness of the wheat grain.
Product information
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 Bread
Preparation Time
15 minutes plus providing time
Baking Time
Small loaves
20-25 minutes
Large of 30-35 minutes
Makes 2 small loaves or 1 large loaf
Ingredients
500g strong stoneground Wholemeal flour
7g dried fast action yeast (or 14g fresh yeast)
10g fat or olive oil
7g sea salt
330ml 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 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, 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
After 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 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. Flour is made from wheat from more than one country
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. We source the best wheat, much of it from farmers within 30 miles of Chelmer Mills (pictured above), including our own arable farms. When necessary, we add quality international wheat into our grists. 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, speciality and stoneground flours.Visit www.flour.co.uk for more recipes
floursales@marriagesmillers.co.uk
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Manufacturer
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
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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