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OUR ONLINE STORE IS CURRENTLY CLOSED
Thank you for your existing orders, we're very sorry but some of these are taking longer than the 14 days we anticipated to deliver, please allow up to 21 working days.
During this time, we're unable to respond to individual enquiries regarding shipping or tracking. If you decide to cancel your order, refunds may take time to be processed.
There is an unprecedented demand for home baking flour across the UK and our team are working hard during this challenging time to mill and pack more flour.
We are sorry to cause any inconvenience and thank you for your support.
3rd April 2020
All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

Whole Wheat Multi Seeded

A wholesome nutritious wholewheat bread packed full of seeds for added crunch and flavour.

BIGA

Ingredients

White flour
Water @ 25°C
Yeast
Total

Bakers %

100%
50%
0.05%
 

Metric

1000g
500g
0.5g
1500.5g


 

SEED SOAKER

Ingredients

Millet
Pumpkin
Sunflower
Cracked Wheat
Combined Seeds
Water
Total

bakers %

25%
25%
25%
25%
100%
50%

Metric

250g
250g
250g
250g
1000g
500g
1500g


 

FINAL DOUGH

Ingredients

Wholemeal Strong Organic
Flour
Wholemeal Rye Flour
Combined Flour

Biga
Seed Soaker
Salt
Yeast
Malt Syrup
Honey
Butter
Water
Total

bakers %

90%

 10%
100%

30%
30%
2%
1%
1%
2%
2%
70%

Metric

4500g

 500g
5000g

1500g
1500g
100g
50g
50g
100g
100g
3500ml
11900g

preparation method

1. Biga is produced by mixing flour, water and yeast. Cover and allow to rest at 20°C for 12-16 hours.

2. Place all ingredients in mixer (EXCEPT SEED SOAKER). Mix all ingredients in spiral mixer: 4 minutes on 1st speed and 4 minutes on 2nd speed, add the seed soaker and mix until evenly distributed. Desired dough temperature: 25°C-27°C.

3. Bulk fermentation for 1 hour 35 minutes, with two folds; one after every 45 minutes.

4. Scale into 500g/880g pieces.

Whole Wheat Multi Seeded
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