Marriage's Very Strong Canadian 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.

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.

Traditionally ground on French Burr stones, this high-performance flour produces a very strong, pliable dough, due to its superior gluten content.

100% Canadian Wheat, Milling Quality Flour Since 1824, For Wholegrain Bread & Rolls

Visit WWW.FLOUR.CO.UK for more recipes

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.

Wholemeal Wheat Flour

Contains Wheat

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.

We source only the highest-grade wheat from the vast, golden landscapes of the Canadian Prairies, whose Spring wheat varieties have world-renowned strength and protein. The high gluten content of this flour makes for perfect loaves and pasta every time.

Marriage's range includes organic, speciality and stoneground flours.

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

W&H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
www.flour.co.uk

Date & Pumpkin Seed Loaf
Preparation Time
1 hour + resting + proving
Baking Time
35-40 mins
Makes 1 loaf

Ingredients
500g Very Strong Wholemeal Canadian flour
7g sachet fast action dried yeast
7g fine sea salt
350ml warm water
75g chopped dates
50g + 1 tbsp pumpkin seeds
1 medium egg yolk, beaten

You will also need
2lb loaf tin, damp tea towel and large mixing bowl

Method
1. Tip the flour into a large bowl and whisk in the yeast and salt. Make a well in the middle and pour in 350ml warm water. Knead in the bowl for a minute to bring the dough together.
2. Transfer the dough to a lightly floured worksurface and knead for 8-10 mins until smooth and elastic, then scatter over the dates and 50g pumpkin seeds. Place the dough in an oiled bowl and cover with a tea towel. Leave to rise in a warm place for 1 hour until doubled in size.
3. Knock the dough back onto a clean work surface. Shape into a loaf, a similar size as a 2lb loaf tin. Lightly oil the tin and transfer to the tin. Cover (as before) and leave to rise for another hour.
4. Heat the oven to 210°C / fan 190°C / gas 6. Brush the loaf with the egg yolk and sprinkle over 1 tbsp pumpkin seeds. Bake for 35-40 mins until golden and well risen, and the base sounds hollow when tapped. Cool on a wire rack completely.

Recipe tip
For a crustier loaf, prove the dough in a large bowl lined with a floured tea towel, then flip out into a preheated casserole dish and bake with the lid on.