Doves Farm Organic Oaty White Strong Bread Flour

Source of Fibre, Source of Protein, With Added Wholegrain Oats

United Kingdom

Box

Whole Packaging - Recycle

Full Product Name:
Organic Strong White Bread Flour with Oats

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

Additional Information:
EU/non EU Agriculture

Soil Association Organic - UK/non UK agriculture

Flour (Wheat*, Calcium Carbonate, Niacin, Iron, Folic Acid, Thiamine) Oats* (15%), Antioxidant (Ascorbic Acid), *Organic produce

Contains Oats, Contains Wheat

Kosher; Organic

Wessex Mill

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.

EU: G-Free Alimentare Srl,
Via Giuseppina 124,
26048 Sospiro (CR),
IT.

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

Use this organic oaty white strong bread flour for deliciously soft white loaves with added British oats. Follow our recipes below for best results.
Oven baked oaty white loaf
200°C, Fan 180°C, 400°F, Gas 6
500g Doves farm organic oaty white strong bread flour
2 Tsp Doves farm quick yeast
1 Tsp sugar
320ML tepid water
1/2 Tsp salt
1 Tbsp oil
Oil, for tin
1. Measure the flour, yeast and sugar into a mixing bowl, add the water and stir until everything looks craggy.
2. Add the salt and oil, stir to mix then knead into a sticky dough.
3. Cover and leave to double in size, about 60 minutes.
4. Rub some oil around the inside of a 900g/2lb loaf tin.
5. Dust the dough with flour, knead for at least 50 presses then shape and put it in the tin.
6. Cover and leave in a warm place to double in size, about 60-90 minutes.
7. Preheat the oven ten minutes before you are going to bake.
8. Uncover and bake for 35-40 minutes.
9. Turn the bread out of the tin and leave to cool on a wire rack.