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£97.00
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Elevate your bakes with our baking booster. Mix in at 10-15% to your chosen flour to add diverse grains, seeds & botanicals, enriching the flavour and texture of everyday bread, pastries and cakes This is a freshly milled flour, ready to use in your bread and bakes. PLEASE NOTE: Our speciality flours are freshly milled in small batches. Depending on our milling schedule orders including speciality flour are generally delivered in 2-5 working days but on occasion may take up to 10 working days. |
Created by Vanessa Kimbell of the Sourdough School and blended at Hodmedod's Bean Store from grains and seeds grown by UK farmers with added botanicals this blend is designed for use in sweet and savoury sourdough baking.
Diversity Blend XXX is the third of several blends we plan to offer. All are the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets.
Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking which can be bought separately or with the blend, either way including a free £5 Hodmedod voucher.
The Sourdough School: Botanical Blends information sheet is available as a free pdf download.
This mix has been created for home baking. Use as plain wholemeal flour for greater diversity and breadth of flavour in your baking.
Black Wheat, Black Barley, Spelt, Rye, Emmer Wheat, Lentils, Peas, Quinoa, Poppy Seeds, Nettle Leaf, Kombu Seaweed, Coffee, Hibiscus Flowers, Cocoa Husk
For allergens, including cereals containing gluten, see ingredients in bold.
| Typical values | Per 100g |
| Energy | 1,409kJ (336kcal) |
| Fat | 3.7g |
| of which saturates | 0.9g |
| Carbohydrate | 55g |
| of which sugars | 2.5g |
| Fibre | 13g |
| Protein | 14g |
| Salt | <0.01g |
Suitable for vegans and vegetarians
