Marriage's Strong Organic Wholemeal Bread flour

We mill this organic flour using traditional French Burr stones to deliver all the goodness of the wheat grain.

Organic, Suitable for bread machines, For traditional bread & rolls, Milling superior quality flour since 1824, Rich in fibre

Visit www.flour.co.uk for more recipes
floursales@marriagesmillers.co.uk

United Kingdom

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.

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 / Non EU Organic - GB-ORG-04, EU/Non-EU agriculture UK/Non-UK agriculture

Organic Wholemeal Wheat Flour

Organic

W & H Marriage

The Marriage Family
W & H Marriage & Sons Ltd has been milling flour in Essex since 1824.

Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition at Chelmer Mills (pictures above). We source top quality wheat from organically certified farms. Our stoneground wholemeal flour is traditionally milled on Victorian French Burr millstones which play a vital part in the flour's taste and texture.

Marriage's range includes Organic, Specialty 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

Milk & honey wholemeal plait
Preparation time
30 mins + proving
Baking time 40 mins
Makes 1 loaf
Ingredients:
500g Organic Strong
Stoneground Wholemeal flour
7g sachet fast action yeast
7g fine sea salt
320ml warm milk
3 tbsp (60g) honey
1 tbsp mixed seeds - Poppy,
Brown Linseed, Millet
You will also need
Damp tea towel, baking tray and pastry brush
Method:
1. Put the flour, yeast and salt in a bowl, then add the milk and honey. Knead in the bowl for a few mins until it forms a dough, then transfer to a work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl, cover with a damp tea towel and leave to rise for 1 hour or until doubled in size.
2. Divide the dough into 3 equal pieces. Roll each piece out into a long sausage, about 40cm long.
Plait the 3 pieces together, pinching them together at the top of the plait, then working your way down, folding alternate sides over the middle strand until you reach the bottom. Tuck both ends in underneath the loaf, and transfer to a parchment lined baking tray. Cover and leave to rise again for 1 hour until doubled in size.
3. Heat the oven to 210°C / fan 200°C / gas 6.
Brush the top of the loaf with a little water, and sprinkle over the seeds so they stick to the top. Bake for 35-40 mins until golden, crusty and well risen. When you tap the base of the loaf it should sound hollow. Leave to cool on a wire rack before slicing.
Recipe tip
For individual buns, divide the dough into 12 balls and place on the baking tray with a little space in between to allow them to rise.
Brush the buns, then add the seeds and bake for 20-25 mins until golden and risen.