The Little Mill Plain Wholemeal Coarse Flour (1.5 kg)
Description
This stoneground wholemeal flour has been produced by the Mosse Family, who have been milling on the banks of the River Nore in Co. Kilkenny for seven generations. "Our wholemeal flour has been produced using traditional stoneground milling methods, which means unlike refined flour it retains all of its nutritional goodness, B & E vitamins, antioxidants, fibre, protein, minerals and healthy oils. Nothing added, nothing taken away, wholemeal flour as it should be." Robert MosseProduct Detail
This stoneground wholemeal flour has been produced by the Mosse Family, who have been milling on the banks of the River Nore in Co. Kilkenny for seven generations. "Our wholemeal flour has been produced using traditional stoneground milling methods, which means unlike refined flour it retains all of its nutritional goodness, B & E vitamins, antioxidants, fibre, protein, minerals and healthy oils. Nothing added, nothing taken away, wholemeal flour as it should be." Robert Mosse
Features
100% stoneground wholegrain
Great taste 2015
Coarse stoneground
Suitable for making soda breads
Ingredients
Wholemeal WHEAT Flour (100%)Allergy Advice
| Wheat | Contains |
Nutrition Information
Preparation & Usage
Wholemeal Brown Soda Bread with Honey and Sea Salt Ingredients: Plain Wholemeal Flour 250g Plain White Flour 250g Bicarbonate of Soda (baking soda) 9g (1tsp) Sea Salt (can use normal salt) 9g (1tsp) Honey (optional) 10g (2 tsp) Buttermilk 440 ml One 2lb Loaf Tin Method: 1. Place flour in a mixing bowl, sieve the baking soda onto the flours and add the sea salt. Mix all the powders together to make sure the soda is fully dispersed. 2. Add the honey and the buttermilk. 3. Mix using a spatula or by hand until a smooth lump free soft dough is made. 4. Place the dough in your greased 2lb baking tin and pat down. 5. Cut the dough down the centre of the tin lengthways with a knife. 6. Place the tin in a preheated oven to 175 C. Bake for 52-55 minutes or as required. 7. Turn onto cooling wire after baking to allow to cool. Consider sprinkling some wheat or porridge flakes on top of the dough prior to baking for decoration but this is optional. To ensure freshness - Before closing, flick along the seal to remove any excess flour.
Storage Guidelines
Store in a dry, cool place
Storage Type
| Type | Ambient |
Manufacturer Address
The Little Mill, Bennettsbridge, Co. Kilkenny, Ireland.
Company Name
The Little Mill
Company Address
Bennettsbridge, Co. Kilkenny, Ireland.
Return To
The Little Mill, Bennettsbridge, Co. Kilkenny, Ireland.
Description
This stoneground wholemeal flour has been produced by the Mosse Family, who have been milling on the banks of the River Nore in Co. Kilkenny for seven generations. "Our wholemeal flour has been produced using traditional stoneground milling methods, which means unlike refined flour it retains all of its nutritional goodness, B & E vitamins, antioxidants, fibre, protein, minerals and healthy oils. Nothing added, nothing taken away, wholemeal flour as it should be." Robert MosseProduct Detail
This stoneground wholemeal flour has been produced by the Mosse Family, who have been milling on the banks of the River Nore in Co. Kilkenny for seven generations. "Our wholemeal flour has been produced using traditional stoneground milling methods, which means unlike refined flour it retains all of its nutritional goodness, B & E vitamins, antioxidants, fibre, protein, minerals and healthy oils. Nothing added, nothing taken away, wholemeal flour as it should be." Robert Mosse
Features
100% stoneground wholegrain
Great taste 2015
Coarse stoneground
Suitable for making soda breads
Ingredients
Wholemeal WHEAT Flour (100%)Allergy Advice
| Wheat | Contains |
Nutrition Information
Preparation & Usage
Wholemeal Brown Soda Bread with Honey and Sea Salt Ingredients: Plain Wholemeal Flour 250g Plain White Flour 250g Bicarbonate of Soda (baking soda) 9g (1tsp) Sea Salt (can use normal salt) 9g (1tsp) Honey (optional) 10g (2 tsp) Buttermilk 440 ml One 2lb Loaf Tin Method: 1. Place flour in a mixing bowl, sieve the baking soda onto the flours and add the sea salt. Mix all the powders together to make sure the soda is fully dispersed. 2. Add the honey and the buttermilk. 3. Mix using a spatula or by hand until a smooth lump free soft dough is made. 4. Place the dough in your greased 2lb baking tin and pat down. 5. Cut the dough down the centre of the tin lengthways with a knife. 6. Place the tin in a preheated oven to 175 C. Bake for 52-55 minutes or as required. 7. Turn onto cooling wire after baking to allow to cool. Consider sprinkling some wheat or porridge flakes on top of the dough prior to baking for decoration but this is optional. To ensure freshness - Before closing, flick along the seal to remove any excess flour.
Storage Guidelines
Store in a dry, cool place
Storage Type
| Type | Ambient |
Manufacturer Address
The Little Mill, Bennettsbridge, Co. Kilkenny, Ireland.
Company Name
The Little Mill
Company Address
Bennettsbridge, Co. Kilkenny, Ireland.
Return To
The Little Mill, Bennettsbridge, Co. Kilkenny, Ireland.
The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.