Doves Farm Einkorn Wholegrain Flour 1kg

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Producent: Doves Farm
Kod produktu: DOVESFARM16
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Stoneground from wheat grain widely used in prehistory, this flour will give taste and character to your baking.

Einkorn, triticum monococcum, is the earliest type of wheat grown & eaten by mankind. The tall elegant stalks produce a flat seed head with two symmetrical rows of very small grains.

Baking with Einkorn Flour
Bake great rustic style breads and pizza bases with einkorn either on its own or blended with white bread flour. Einkorn may absorb more liquid than other wholemeal flours and can become sticky with excessive kneading. Add baking powder to make artisan style cakes.
At Doves Farm we make biscuits, cookies, snack bars and a large range of speciality flours.

Einkorn or triticum monococcum, was the original wheat, developed over 20,000 years ago. It became a diet staple across the Mediterranean because of its ability to survive on poor soils where other species of wheat fail. It eventually disappeared from fields in Roman times when other varieties of wheat became popular due to their bigger yield and easier processing. We have been growing einkorn on our farm since 2008 and think the flour is perfect for bread baking. It grows on tall stalks which are distinguished by their short, flat, two row seed head which enclose small grains in an inedible husk. After harvest we remove the husk and mill the grain into a soft golden flour on our millstones.

Doves Farm Foods was established in 1978, when we wanted to make flour from the organic wheat we grew. We bought a millstone and set it up in the barn our farm on the picturesque Wiltshire/Berkshire border. We now have a thriving business which mills many different and rare grains. At the heart of our ethos, we are dedicated to ethical production methods, slow food and the organic movement. On our farm we rotate crops, livestock and grassland, as well as respecting the biodiversity of wildlife and the local environment. We have had Soil Association organic certification for over 30 years.

We are also passionate about home baking and believe that what we eat today will affect our health and well-being tomorrow. Baking bread, cookies and cakes at home is a satisfying and rewarding activity. You can choose the best, local and seasonal ingredients, and know what goes into your family's food.
Organic

Product Information

Brand

Doves Farm

Storage

To keep your flour at its best, roll down the top after use and store in a cool dry place.

Instructions

Baking with Einkorn
Einkorn Flour makes great rustic style breads and pizza bases either on its own or blended half and half with white bread flour. Add baking powder to einkorn to make artisan style cakes.
Classic Einkorn Loaf
This traditional double risen bread method is ideal for making golden wholemeal loaves from einkorn flour.
Oven 22°C/Fan 200°C/425°F/Gas 7
1tsp Original Dry Yeast
325ml Luke Warm Water
500g Einkorn Flour
1tsp Salt
1tbsp Oil
1. Mix together the yeast and water and leave to stand for 10/15 minutes.
2. In a large bowl mix together the flour and salt.
3. Add the yeasted water to the flour and mix into a dough.
4. Add the oil and knead vigorously for a few minutes.
5. Cover the bowl with oiled cling film and leave to rest for about an hour.
6. Shape and mould the dough to fit an oiled 1kg/2lb tin.
7. Put the dough in the tin and cover with oiled cling film.
8. Prove until the dough reaches the top of the tin, about 40/50 minutes.
9. Meanwhile put a tin of water in the oven & heat to cooking temperature.
10. Carefully open oven & put the bread in.
11. Bake for 40/45 minutes.
Speckled Bread
Bread sweetened with fruits or berries and spice is traditional throughout the British Isles and recipes vary according to local ingredients and customs. This recipe uses currants but our ancestors may have used hedgerow fruits & berries.
Oven 220°C/Fan 200°C/425°F/Gas 7
1tsp Original Dry Yeast
300ml Warm Water
500g Einkorn Flour
1tsp Salt
1tsp Mixed Spice
25g Lard or Butter
1 Beaten Egg
150g Currants or Berries
1. Mix together the yeast and water and leave to stand for 10/15 minutes.
2. In a large bowl mix together the flour, salt and spice
3. Rub in the lard or butter.
4. Stir the yeasted water then add it to the flour and mix into a dough.
5. Cover the bowl with oiled cling film and leave to rest for about an hour.
6. Knead in the beaten egg.
7. Mix the currants or berries into the dough and shape to fit and oiled 1kg/2lb bread tin.
8. Prove until the dough reaches the top of the tin, about 40/50 minutes.
9. Bake in a preheated oven for 35/40 minutes.
Quick Einkorn Bread
Oven 200°C/Fan 180°C/400°F/Gas 6
500g Einkorn Flour
1tsp Quick Yeast
1tsp Salt
1tsp Sugar
325ml Luke Warm Water
1. Mix everything together into a dough.
2. Knead, shape & place in an oiled 1kg/2lb tin.
3. Leave in a warm place for 35/40 minutes.
4. Bake in a preheated oven for 40/45 minutes.
Contains: gluten (naturally present in wheat)

Preparation and Usage

Baking with Einkorn Einkorn Flour makes great rustic style breads and pizza bases either on its own or blended half and half with white bread flour. Add baking powder to einkorn to make artisan style cakes. Classic Einkorn Loaf This traditional double risen bread method is ideal for making golden wholemeal loaves from einkorn flour. Oven 22°C/Fan 200°C/425°F/Gas 7 1tsp Original Dry Yeast 325ml Luke Warm Water 500g Einkorn Flour 1tsp Salt 1tbsp Oil 1. Mix together the yeast and water and leave to stand for 10/15 minutes. 2. In a large bowl mix together the flour and salt. 3. Add the yeasted water to the flour and mix into a dough. 4. Add the oil and knead vigorously for a few minutes. 5. Cover the bowl with oiled cling film and leave to rest for about an hour. 6. Shape and mould the dough to fit an oiled 1kg/2lb tin. 7. Put the dough in the tin and cover with oiled cling film. 8. Prove until the dough reaches the top of the tin, about 40/50 minutes. 9. Meanwhile put a tin of water in the oven & heat to cooking temperature. 10. Carefully open oven & put the bread in. 11. Bake for 40/45 minutes. Speckled Bread Bread sweetened with fruits or berries and spice is traditional throughout the British Isles and recipes vary according to local ingredients and customs. This recipe uses currants but our ancestors may have used hedgerow fruits & berries. Oven 220°C/Fan 200°C/425°F/Gas 7 1tsp Original Dry Yeast 300ml Warm Water 500g Einkorn Flour 1tsp Salt 1tsp Mixed Spice 25g Lard or Butter 1 Beaten Egg 150g Currants or Berries 1. Mix together the yeast and water and leave to stand for 10/15 minutes. 2. In a large bowl mix together the flour, salt and spice 3. Rub in the lard or butter. 4. Stir the yeasted water then add it to the flour and mix into a dough. 5. Cover the bowl with oiled cling film and leave to rest for about an hour. 6. Knead in the beaten egg. 7. Mix the currants or berries into the dough and shape to fit and oiled 1kg/2lb bread tin. 8. Prove until the dough reaches the top of the tin, about 40/50 minutes. 9. Bake in a preheated oven for 35/40 minutes. Quick Einkorn Bread Oven 200°C/Fan 180°C/400°F/Gas 6 500g Einkorn Flour 1tsp Quick Yeast 1tsp Salt 1tsp Sugar 325ml Luke Warm Water 1. Mix everything together into a dough. 2. Knead, shape & place in an oiled 1kg/2lb tin. 3. Leave in a warm place for 35/40 minutes. 4. Bake in a preheated oven for 40/45 minutes.

Recipes

Einkorn Apple Muffins
Oven 180°/Fan 160°C/350°F/Gas 4
150g Einkorn Flour
2tsp Baking powder
1tsp Mixed spice
2 Apples
75ml Oil
100g Caster sugar
2 Eggs
25g Sultanas
12 Paper muffin cases
1. Mix together the flour, baking powder and mixed spice.
2. Peel and chop the apples into 1cm cubes, mix into the flour.
3. In another bowl beat together the oil, sugar and eggs.
4. Stir in the sultanas.
5. Stir in the flour and apple mixture.
6. Spoon into muffin cases standing on a baking tray.
7. Bake in a preheated oven for 35/40 minutes.

Machine Einkorn Bread
You can replace up to half of your strong white flour with einkorn flour in your usual bread machine recipe.

Quick Einkorn Bread
Oven 200°C/Fan 180°C/400°F/Gas 6
500g Einkorn flour
1tsp Quick yeast
1tsp Salt
1tsp Sugar
325ml Luke warm water
1. Mix everything into a dough.
2. Knead, shape and place in an oiled 1kg/2lb tin.
3. Leave in warm place for 35/40 minutes.
4. Bake in a preheated oven for 40/45 minutes.

Slow Rise Einkorn Bread
We recommend this slow proving, no kneading and covered baking method.
This recipe bakes a characteristic dark loaf with good flavour and structured crumb.
Fan oven 220°C then 180°C
500g Einkorn flour
1tsp Original or quick yeast
1tsp Salt
400ml Water
1. Mix together the flour, yeast and salt.
2. Add the water and mix briefly with spoon to form a dough.
3. Cover with cling film and a tea towel and leave to prove for 10/15 hours.
4. Turn the oven on to preheat.
5. Oil a 1kg/2lb loaf tin and a piece of tin foil.
6. Scrape the dough into the tin and smooth the top.
7. Cover the tin with oiled tin foil leaving it slightly domed for the dough to rise.
8. Bake it immediately in preheated oven for 30 minutes.
9. Carefully remove the tin foil, lower the oven temperature to fan 180° and bake for a further 30 minutes.
10. Turn out the loaf and leave to cool on a wire rack.

Manufacturer

Doves Farm Foods,
Salisbury Road,
Hungerford,
Berkshire,
RG17 0RF.

Package Type

Bag - Paper

Nutrition

Ingredients

Allergy Advice: For allergens see highlighted ingredients

Einkorn Flour* (contains Gluten), *Organic Produce

Dietary Information

Organic

Nutritional Data

 

Typical ValuesPer 100g
Energy 1472 kJ
  348 kcal
   
Fat 3.4g
of which saturates 0.5g
Carbohydrate 64.5g
of which sugars 1.0g
Fibre 8.8g
Protein 10.6g
Salt 0.03g
 
 

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