Redbournbury Organic Unbleached White Flour 1.5kg

SKU

BB-2076

In stock

£4.42 £4.42

£2.95/kg

Buy 5 for £3.98 £3.98 each and save 10%

Buy 5 of the 1.5kg bags for a 10% discount!

Redbournbury Organic Strong White Flour is a premium, stoneground flour milled at the historic Redbournbury Watermill, a site with over 500 years of milling heritage.

Crafted from carefully selected organic wheat, this unbleached flour boasts a protein content of approximately 12.5%, making it ideal for breadmaking and various baked goods. Its fine texture and robust gluten development ensure excellent rise and structure in your loaves, while imparting a rich, natural flavour.

Perfect for sourdough, yeasted breads, and enriched doughs, this versatile flour is a staple for both novice and experienced bakers seeking quality and consistency in their baking endeavours.

This is the 1.5kg bag.

Ingredients: wheat flour

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Redbournbury Organic Unbleached White Flour 1.5kg

More Information

More Information
Net Unit Of Measure	kg
Net Unit	1.5

Supporting Documents for Download

Recipes and Guides

Seeded Country-Style Tin Bread Recipe

Dan Lepard

Seeded Country-Style Tin Bread Recipe is a simple but delicious sandwich loaf full of seeds together with the flavour of stoneground flour. Very quick to make, and often this can cause the crumb to be drier, but here the seeds hold in some moisture – especially the linseed – and this creates a crumb that stays soft for days. Toasts very well, and perfect for a hearty sandwich. Makes ... Read more

Pancakes for Pancake Day

Dan Lepard

An old English Georgian-era recipe for a great Shrove Tuesday “Pancake Day” pancake, that flips really well without falling apart. If you want something more delicate and less flip’able you can add ½ tsp baking powder to lighten it. There’s a range of milk given: the smaller amount will give a slightly thicker pancake; the greater amount will create a much thinner ... Read more

Christmas Chocolate & Cardamom Twist

Dan Lepard

I'm writing this in the run-up to Christmas, and if you're like me, you're probably wondering what to make beyond the usual mince pies and some fantastic loaves of bread: a big ol’ fruit cake, maybe, or a yule log? Perhaps you're also finding that it gets trickier every year to find the right gifts for the budding bakers in your family, or something to hint that you'd be more than happy to ... Read more

USA Pan 9" Pullman Loaf - Basic Recipe

BakeryBits

Partially opened Pullman Pan containing unproofed dough

This recipe is designed to fill the 9" USA Pan Pullman pan. Using the quantities below, you have the basis upon which your can alter the recipe to suit you. Getting the quantity just right for a pan with a fitted lid can be a little hit-and-miss depending on the recipe, exact flour used etc. This is a starting point to get pretty close and from here you can adapt it with your choice of flour and ... Read more

Rye crispbread rolls with vegetables & goat’s cheese

Dan Lepard

Back in 2003 when I was writing my sourdough book "The Handmade Loaf”, I travelled to Sweden to understand rye crispbreads better, making my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of a wheel-and-belt old school apparatus – fascinating in its complex Heath Robinson ingenuity – which squished and extruded the sticky grey rye dough into pitted sheets that ... Read more