Willow Posted June 20, 2008 Share Posted June 20, 2008 Since lots of us use breadmakers and put in some recomendations for flour in the other breadmaker thread I thought it would be good to have a thread for flour and 'bits' recommendations. Probably worth mentioning which breadmaker we use as it does sometimes make a difference. I use a Panasonic 253 - wish it came in stainless steel so it was less obtrusive but it has such great results I'll put up with the huge white block ! And it definitely earns it's keep... For flour I came across these people http://www.shipton-mill.com/ and buy their white flour by the sack now as we bake bread every day for packed lunches I couldn't believe the difference over white bread flour from Tesco's. I love their seed mix in white bread http://www.shipton-mill.com/shop/401-5-Seed-Blend.html (the only time I ever seem to use the fruit/nut hopper). I must try some different breads Quote Link to comment Share on other sites More sharing options...
Guest Posted June 20, 2008 Share Posted June 20, 2008 I have a morphy richards fastbake and find that half strong white bread flour and half granary flour makes a lovely loaf and make the more expensive granary flour go further so is more economical. I use Allinsons strong white bread flour and hovis granary flour. I've tried other white flours and find allinsons produces the best results. I don't know anyone else who makes granary bread flour, at least the supermarket only stocks hovis. 250g allinsons strong white bread flour 250g hovis granary flour 1oz butter 275ml warm water 1 packet of dried yeast 2 tsps sugar 1 tsp salt set to sandwich setting (number 11) size 1.5lb loaf makes a delish loaf. I put all the ingredients in just before bed time; the water in first then the flour and other ingredients (so the yeast isn't in contact with the water) then use the timer setting so it's freshly baked in the morning. can't beat it IMO **edit** I've just spotted an allinsons seed and grain bread flour in asda (on line) so hopefully they'll have it in store too, will give that a try next time. will have a browse of that site you posted too. I don't have to space to store sacks of flour and with there just being the 2 of us, I think we'd end up with weevils in it before we managed to use it all Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 20, 2008 Share Posted June 20, 2008 See **here**for my recommendation. Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 21, 2008 Share Posted June 21, 2008 We have a MR Fastbake . I have to use Spelt Flour for all my cooking (slight wheat intolerance, but can cope with Spelt) We use Doves Farm Spelt - either White or half-and-half with Wholemeal. All Wholemeal is too heavy. If anyone comes across Spelt flour in bulk, please give me a shout! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 21, 2008 Share Posted June 21, 2008 If anyone comes across Spelt flour in bulk, please give me a shout! *shouts* Coo eee Lesley! This any good to you? It is quite expensive though Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 21, 2008 Share Posted June 21, 2008 Not exactly "bulk" but you could make it so. **Here** Lovely stuff from this supplier. Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 21, 2008 Share Posted June 21, 2008 Thank you both The Flourbin doesn't seem to do an organic version Egluntine? - unless I've missed it. The Organic Bulk site is brilliant Claire - I'll have to work out the price of the Spelt flour.... and check whether they do white and wholemeal, it doesn't specify which they are selling. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 22, 2008 Share Posted June 22, 2008 Well I am really interested in trying spelt flour now For anyone who is interested and knows nothing about spelt, have a look ***here*** Seems that modern day wheat is just another case of us being fed mass produced and nutritionally valueless food Quote Link to comment Share on other sites More sharing options...
Snowy Posted June 22, 2008 Share Posted June 22, 2008 Thanks for that Claire - really interesting! I'd love to try some, Lesley how do you get on with it in your breadmaker? Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 22, 2008 Share Posted June 22, 2008 I use Spelt flour for everything - it works just the same as any other flour.. Surprisingly, it makes excellent bread and also, excellent cakes, Yorkshires/biscuits.etc. We don't make a completely wholemeal bread in the machine though as it it just too solid! We use half white and half wholemeal and occasionally a white loaf. The Organic Doves Farm White is unbleached, so the loaf looks a bit brown anyway. Obviously, no good for Coeliacs but much better for those with a wheat intolerance. Lauren still can't eat a great deal of it, but copes better with that than ordinary flour, which she still avoids. I can cope quite well with Spelt. Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 23, 2008 Share Posted June 23, 2008 I will definately give spelt a go One of the main reasons I continue to use my breadmaker every day is having read about some of the enzymes etc and poor flour quality in manufactured bread and how many intolerances they produce. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 23, 2008 Share Posted June 23, 2008 apropos of nothing at all, I discovered that semolina flour brings me out in a rash so have had to stop using it in my pizza dough/pasta dough/shortbread etc Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 23, 2008 Share Posted June 23, 2008 I use Spelt flour for everything - it works just the same as any other flour.. I bought a bag of Doves Farm Spelt FLour this morning. Shall give it a go this aft. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 23, 2008 Share Posted June 23, 2008 We are lucky enough to have a few local mills, so I use either the wholegrain flour from Charlecote Milll at Hampton Lucy, FWP Matthews flour - their Cotswold Crunch is great, or flour from the mill at Shipston on Stour. I've got the Panny too and it makes fabulous bread. Quote Link to comment Share on other sites More sharing options...
Willow Posted June 24, 2008 Author Share Posted June 24, 2008 Shipton mills do white and wholemeal spelt. They also do a different wheat free flour made from blended barley, maize, rice and millet flours that I thought sounded interesting but I have tried it. I noticed they do the wholemeal spelt by the sack. I've just put in an order but I think I'll try the spelt and the other wheat free next time. I switched to just using the breadmaker after reading what went into commercial bread - we o0ught to do more wholemeal but I find 4 hours long enough, having to plan ahead for a 5 hour cycle takes a bit more organisation... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 24, 2008 Share Posted June 24, 2008 Spelt loaf made yesterday....verdict....very nice. Quite light in colour and nice texture. Made 50/50 with white bread flour. Quote Link to comment Share on other sites More sharing options...
Howwhywhen Posted July 1, 2008 Share Posted July 1, 2008 Anyone tried Kamut flour? According to the Doves Farm website - "Originally grown by the pharaohs in Egypt, this ancient type of wheat, triticum turgidum, is naturally high in proteins and minerals such as selenium. It is excellent for pasta and breadmaking." I gather that like spelt, it can be tolerated by some people who have an intolerance to normal wheat. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted July 1, 2008 Share Posted July 1, 2008 Never 'eard of it but I shall look out for it now. Quote Link to comment Share on other sites More sharing options...
Trish Posted July 1, 2008 Share Posted July 1, 2008 I often use my bread machine to do the dough part of a pure Spelt loaf and then bake it as a slipper loaf. Comes out heavy (ish) texture but great flavour Quote Link to comment Share on other sites More sharing options...
missuscluck Posted July 2, 2008 Share Posted July 2, 2008 My fave is Doves Farm organic malthouse flour. I tend to stick a little bit of white in it. (makes in lovley and soft and makes the malthouse flour last longer) I think Ill have a go at the spelt flour. Often wondered what it tastes like. Quote Link to comment Share on other sites More sharing options...
Howwhywhen Posted July 9, 2008 Share Posted July 9, 2008 I can get hold of white spelt flour in my local health food shop and brown spelt from the supermarket. So I use about half and half, so the loaf is not too heavy. - I also use the breadmaker to make the dough and then shape it myself - usually into burger type buns for the children to use. I've tried the Kamut flour - texture rather like wholemeal, pale brown in colour. Smell and taste wonderful! I followed the recipe on the packet but had to add extra water for the dough to form. I will increase the salt a little next time. Tolerance of it seems pretty good and it is lovely with cheese! Mmmm cheese on toast! F. Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 9, 2008 Share Posted July 9, 2008 Just had cheese on home made toast for my lunch Haven't had it for ages. Quote Link to comment Share on other sites More sharing options...
