Warwick Bridge Corn Mill Very Strong Wholemeal
Warwick Bridge Corn Mill Very Strong Wholemeal
This perfectly balanced Very Strong Wholemeal has been stone ground from organically grown Paragon wheat sourced from Shropshire. High in protein 12.94% and Hagberg of 331 our wholemeal flour has superb gluten levels and is high in fibre - perfect for making wholesome bran-rich delicious bread, rolls, and pasta.
ALLERGEN Wheat Gluten.
Wholemeal Spelt Bread
First make a sponge:
110g water
2g yeast
110g Warwick Bridge Corn Mill Very Strong White
Mix together thoroughly in a bowl, cover and leave overnight.
Make the dough:
160g Warm Water
150g Warwick Bridge Corn Mill Very Strong Wholemeal
120g Warwick Bridge Corn Mill Wholemeal Spelt
3g Salt
170g Sponge
11g Sunflower Oil
Mix all ingredients together, turn out onto a floured surface and knead thoroughly.
Cover the dough and leave to prove in a warm place for 2 hours
Shape the dough into a bloomer and place in a floured bowl/proving basket. leave to rest for 1 hour.
Bake on a tray/stone at 220degC/200degC Fan/425F/Gas7 for 15-20 minutes.