Marriage's Organic Strong White Bread Flour

We carefully select organic wheats renowned for their bread making qualities to create this strong white flour.

Celebrating 200 Years, For Bread, Rolls, Sourdough & Pizza

Visit WWW.FLOUR.CO.UK for more recipes

Produce of more than one country

Flour is a raw ingredient and must be thoroughly cooked or baked before eating.

Bag

Packing - Recyclable

Storage:
Store in a cool, dry place. Once opened, store in an airtight container.
Best before see top of pack.

Additional Information:
EU Organic - GB-ORG-04, EU/Non-EU Agriculture, UK/Non-UK Agriculture

Organic Flour (Organic Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin)

Organic

W & H Marriage

Using proven techniques and traditions passed down through six generations, our family has been milling quality flour in Essex for 200 years. Your partner in the perfect bake, Marriage's was founded by twins William and Henry Marriage. They knew that consistent, quality baking requires the same passion mirrored in our milling process, which blends modern techniques with time-honoured expertise. We source only the highest grade wheat from organically certified farms for this flour. Supporting sustainability, wildlife, and soil fertility, we have been milling organic wheat for over 50 years.
The result is performance that both professionals and home bakers can rely on, delivering a consistent rise, flavour and texture in every bake.

Marriage's range includes Organic, Speciality and Stoneground flours.

W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.

Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
WWW.FLOUR.UK

Chocolate & Banana Chip Babka
Preparation time
1 Hour + proving
Baking time 45-50 mins
Makes 2 babkas
Ingredients
500g Organic strong white flour
50g +60g Soft unsalted butter
7g Sachet fast action dried yeast
7g Fine sea salt
270ml Warm milk
50g +85g Light brown soft sugar
1 Medium egg +1 beaten egg to glaze
100g Dark chocolate
1 Tbsp cocoa powder
50g+20g Banana chips, lightly crushed
You will also need
Damp tea towel, 2 x 2lb loaf tins, pastry brush and rolling pin
Recipe tip
To make individual babka swirls, cut the rolled log of dough into 5cm sections and transfer cut side up to an oiled muffin tin and leave to rise until doubled in size. Add the egg wash and banana chips, and bake for 20-25 mins until golden and crisp.
Method
1. Whisk 50g butter, and milk in a jug until the butter has melted. Tip the flour, yeast and 50g sugar into a large mixing bowl and make a well in the middle. Pour in the milk mixture along with 1 whisked egg. Knead briefly in the bowl to bring the dough together, then tip onto a lightly floured work surface and knead until very smooth and shiny, about 10 mins. Alternatively use a stand mixer with a dough hook and knead for 6-8 mins. Transfer to an oiled bowl, cover with a damp tea towel, and leave to rise for 1 hour until doubled in size.
2. Put 60g butter, 85g sugar, the dark chocolate and cocoa into a small pan, and warm gently until melted and smooth. Leave to cool and thicken. Line 2 x 2lb loaf tins with a strip of parchment.
3. Knock the dough back into the bowl, then roll out on the floured worksurface to a 50cm x 40cm rectangle, about 1cm thick. Spread the filling over the dough, smoothing it out to the edges. Scatter over 50g banana chips. Roll up the dough to form a log.
4. Cut the log in half, so you have two shorter lengths, then cut these in half up the middle to create four strips with the layers of filling exposed. Twist two pieces of dough together so you have two separate spirals. Tuck in the edges of both spirals and transfer to the loaf tins. Cover (as before) and leave to rise again for 45 mins.
5. Heat the oven to 180°C/fan 160°C/gas 4. Brush each babka with the egg wash, then scatter over 20g banana chips. Bake for 45-50 mins, until golden, well risen and crisp. Cool for 15 mins in the tins before transferring to a wire rack to cool completely.
Using a bread maker
This flour can be used in a bread maker.
We recommend following the manufacturer's instructions and adding all ingredients, including water in the order advised.