Marriage's Strong Stoneground Wholemeal Flour

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.

Traditionally ground on French Burr stones, this flour has a high gluten content and is milled from 100% of the wheat grain for wholesome bakes.

Celebrating 200 Years, For Wholegrain Bread & Rolls, Rich in Fibre

Visit WWW.FLOUR.CO.UK for more recipes

Store in a cool dry place.

Bag

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

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

Flour (Wholemeal Wheat Flour)

W & H Marriage

Marriage's expertly milled flour since 1824
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.
Harnessing the prime growing conditions of the Essex area, we've been working closely with local farmers for generations to source only the highest grade wheat. Much of this comes from within 30 miles of Chelmer Mills, including our own family farms. When necessary, we add quality international wheat into our grists.
This wholemeal flour is slowly milled on traditional, historic French Burr stones, to deliver all the goodness of the wheat grain. Milling on these stones, in the old fashioned way, gives a rounded bran texture and distinctly nutty finish.
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.CO.UK

Wholemeal Cinnamon Buns
Preparation Time
1 hour + proving
Baking time
40-45 mins
Makes 12 buns

Ingredients
550g Strong stoneground Wholemeal flour
300ml Warm milk
50g + 125g Soft butter
7g Sachet fast action dried yeast
5g + 10g Ground cinnamon
50g + 200g Soft light brown sugar
8g Fine sea salt
1 Medium egg, beaten 25g soft cheese
50g Icing sugar

You Will Also Need
30cm x 20cm tin or 25cm Round cake tin lined with parchment and damp tea towel

Method
1. Whisk the milk and 50g butter in a jug until the butter has melted. Tip the flour into a large mixing bowl and whisk in 5g cinnamon, 50g brown sugar and the yeast. Make a well in the middle and pour in the milk mixture and egg. Knead briefly in the bowl then transfer to a lightly floured work surface and knead for 10 mins until smooth and elastic, or knead for 6-8 mins in a stand mixer with a dough hook. Transfer the dough to a buttered bowl and cover with a damp tea towel. Leave to rise for 1 hour until doubled in size.
2. Mix 125g butter, 10g cinnamon and 200g sugar in a bowl until smooth.
3. Knock back the dough in the bowl, then roll out on a floured work surface to a 35 x 45cm rectangle. Spread the cinnamon butter all over the dough in a thin layer, then roll up in a spiral.
4. Cut the log into 12 equal pieces, and add to a parchment lined rectangle or round cake tin, cut side up, with a little space in between. Cover (as before) and leave to rise for another 45 mins.
5. Heat the oven to 200ºC / Fan 180ºC / Gas 6. Bake the buns for 40-45 mins until well risen and golden. Leave to cool in the tin for 10 mins, then remove to a wire rack to cool completely.
6. Mix the soft cheese, icing sugar and 1-2 tsp water to make the icing. Drizzle over the buns to serve.

Recipe tip
For cardamon buns, omit the cinnamon, add 5g ground cardamon to the dough and 7g ground cardamon to the filling.