Tag Archives: Heritage flour

New Year’s Resolution: Bread 5 of 12: Heritage Twirly Bread

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This bread-making business is getting kind of addictive, I enjoyed the breakfast rolls from April so much that I made them a further 2 times in May, but that doesn’t count so I also made a new kind of bread. This new awesome organic deli/cafe/shop opened up 2 minutes from my flat last month, I know – dangerous. Earthy has a really cool range of freshly baked breads and a huge variety of flours, enough variety to last me the rest of the year!

They have sour-dough flour, ciabatta flour, whole-meal flour, white flour and many, many more. I decided to go with Organic Heritage Wholegrain Flour made by Doves Farm. It is made from

a mixture of older wheat varieties obtained primarily from gene banks and now dominated by April Bearded, a popular 19th century variety and one of the first spring wheats ever grown in the UK. Dove Farm website

It is called heritage flour because when it is baked into bread it has the same consistency and taste as bread made hundreds of years ago, a dark wheaty artisan loaf. According to the website the bread is perfect for biscuits and cakes but alas I am making bread! Luckily the flour packaging had a lovely recipe for a loaf of heritage bread on the back. I followed the recipe instructions exactly, which called for a lot more airing of the dough before baking. I noticed that the dough was a lot more elasticated and pliable, this could mean that my kneading method is getting better or it could just be a characteristic of the flour.

As my experimentation with making rolls went pretty well last time I decided to play around with the shape of the bread again. As the heritage bread is very traditional I thought artisan-style twirls would work well. Now, I could have looked up how to make twirl shapes with bread but I decided to just go for it. This unfortunately resulted in awkward bumpy blobs of bread but never mind! Thankfully they still tasty nice.

It is recommended that only experienced bakers use this flour because it is very heavy and needs precise attention to detailing during the bread-making process, I’d agree that this is probably good advice. My bread was a little dense and moist so I ended up waiting for it to go a little stale and used it to make a bread crumb batter for home-made fish and chips.  On reflection I think this flour would be perfect for those that have a bread machine, or for professional bakers or for those looking to make artisan-style cakes and biscuits.

Nevertheless I’ve learnt some lessons and my bread crumb batter was extremely tasty, tasty enough to make this experiment worthwhile!