Doves Farm Organic Heritage Seeded Bread Flour

This blend of wholemeal spelt, emmer, einkorn, bread flour and seeds makes delicious and flavourful bread.

Organic, Kosher - KLBD, Parve

Find more than 200 delicious recipes at dovesfarm.co.uk

United Kingdom

Always cook flour before consumption.

Box

Bag - Recycle

Full Product Name:
Organic Flour Blend with Seed Mix

Storage:
Best before: see top.
Storage: roll down the top after use and store in a cool dry place.

Origin:
Milled in the UK with EU & non-EU wheat

Additional Information:
EU Organic - GB-Org-05, EU/non EU agriculture
Soil Association Organic - UK/non UK agriculture

Heritage Wheat Blend*60% (Spelt*34%, Emmer*13%, Einkorn*13%), Wheat*, Seed Mix*15% (Sunflower*, Brown Linseed*, Teff*, Poppy*), *Organic produce

May Contain Barley, May Contain Rye, Contains Wheat
May contain traces of Barley, Rye.

Organic; Kosher

Doves Farm

Organic works with nature and helps protect our planet. Its high standards encourage healthy soil and habitats, so bees, birds, butterflies and other wildlife can flourish. That's why we've been pioneers of organic since 1978.
We also love home baking and believe it is a great choice for our health and wellbeing. Not only can you pick the best local and seasonal ingredients and know exactly what goes into your food, it is an enjoyable activity and a great way to treat family and friends.
Clare & Michael - Founders, Doves Farm

Doves Farm Foods Ltd.,
Salisbury Road,
Hungerford,
RG17 0RF,
UK.

Doves Farm Foods Ltd.,
Via Giuseppina 124,
26048 Sospiro,
Cremona,
IT.

Doves Farm Foods Ltd.,
Salisbury Road,
Hungerford,
RG17 0RF,
UK.
Facebook, Instagram @dovesfarm
dovesfarm.co.uk

For an artisan style loaf packed with heritage grains and seeds try this recipe for a close textured crumb that is full of flavour.

Heritage Seeded Oven Baked Bread Loaf
220°C, Fan 200°C, 425°F, Gas 7
500g Doves Farm Organic Heritage Seeded Bread Flour
1 tsp Doves Farm Quick Yeast
350 Tepid water
1 tsp Salt
2 tbsp Oil
Oil, for tin

1. Put the flour and yeast into a mixing bowl and stir to combine.
2. Add the water, and stir until craggy and lumpy.
3. Scatter the salt over the top and stir it in.
4. Stir to form a ball of dough.
5. Invert a large bowl over the dough bowl and leave it in a warm place for about two hours for the dough to double in size.
6. Rub some oil around the inside of 1 kg/2lb bread tin.
7. Sprinkle one spoon of oil over the dough and knead it in the bowl for 25 presses, without adding flour.
8. Add the second spoon of oil and knead for another 25 presses.
9. Shape the dough into an oval and transfer it to the tin. If the dough is sticky use oiled fingers.
10. Invert the mixing bowl over the bread tin and leave it to rise in a warm place for 40-45 minutes
11. Pre-heat the oven 20 minutes before you are going to bake.
12. Remove the bowl and bake for 35-40 minutes.
13. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
14. Leave to cool on a wire rack.