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Medieval Blend Beremancorn
Medieval Blend Beremancorn Medieval Blend Beremancorn

Medieval Blend Beremancorn Flour

SKU: BB-1679 | Product Shipped Worldwide
£4.20

From the Medieval Mancorn = wheat or rye; bere = barley. An unusual flour from John Letts's Lammas Fayre, ‘beremancorn’ is a blend of heritage barley wheat. Beremancorn was widely grown in the Medieval period for baking and brewing. The grain is stoneground and sieved to create a light, nutritious flour ideal for making bread, scones, griddle cakes or for thickening sauces.

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£4.20
Product Description

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    Lammas Fayre blends from John Letts are authentic recreations of flour contemporary with various periods of British history. Over many years of careful research, John has been able to locate extremely rare samples of the various cereals and then to grow them organically in sufficient quantity for us to be able to offer them to you. Several of the blends are only available in small quantities. Others are more plentiful: if you are interested in larger packs of any of the blends, please let us know.

    Lammas Fayre ‘beremancorn’ is milled from a landrace mixture of winter-sown heritage barley (Hordeum vulgare) and wheat (Triticum aestivum) grown organically in Buckinghamshire and Gloucestershire. Beremancorn was widely grown in the Medieval period for baking and brewing, and our modern version contains numerous varieties of both ‘naked’ and hulled lines including six-row Viking ‘bere’ barley, as well as dozens of heritage wheat lines. The grain is stoneground and sieved to create a light, nutritious flour ideal for making bread, scones, griddle cakes or for thickening sauces. 

    Beremancorn is from the Medieval Mancorn = wheat or rye; bere = barley or oats. There was a common distinction between 'drink corn' and 'man corn' (i.e. for feeding men = humans). Mancorn was a mix of wheat and rye (maslin), or rye or wheat with barley (depending where you were). "Drink corn" was often spring planted (i.e. barley and oats) whereas "Mancorn" was autumn sown (wheat, rye, maslin and maybe winter barley with wheat or with rye). Oats and barley mixtures were called dradge or dedge, but in some places this also included wheat.

     

    Usage: flours from ancient rather than modern varieties of grain can be more challenging to the baker since they tend to have lower protein levels. If you want the authentic experience of a heritage loaf then you may choose to make your bread from 100% of this flour. However, for a lighter loaf with the heritage flavour, we have found that using 50% Lammas Fayre and 50% strong white is a good starting point, giving enough strength for a free-form loaf. As you increase the proportion of Lammas Fayre flour, you may find that giving your dough extra support in a tin is helpful.

    About Lammas Fayre Flours: Lammas Fayre is a very small-scale artisan operation and consequently the stock and re-stocking can be a little variable. Our advice is simple - if you see it in stock then place your order: many lines are only available in very limited quantities.

    Milling: Stoneground

    Ingredients: barley flour and wheat flour (with no added gluten)

    Allergy Advice: for allergens including cereals containing gluten see ingredients in bold. This flour may contain traces of nuts.

    Bread Machine Advice: This flour is not suitable for use in most bread machines. Mix with at least 50% bread wheat flour for best results.

Additional Information

    Additional Information

    Manufacturer Lammas Fayre
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