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's wholemeal rye flour is milled from winter-sown rye (Secale cereale) grown organically in Buckinghamshire and Gloucestershire. We grow a genetically diverse ‘land race’ mixture of heritage rye varieties that is well adapted to local growing conditions. The grain is stoneground on the farm to create a unique flour, rich in bran and germ, that is ideal for continental-style rye breads and sourdough. Rye was the preferred grain of early Anglo-Saxon settlers in England in the 6th and 7th centuries, and was commonly mixed with wheat flour for baking sourdough bread throughout the Anglo-Saxon and Medieval periods.
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.
Ingredients: rye 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: 100% rye flour is not suitable for use in most bread machines. Mix with at least 50% bread wheat flour for best results.