Diversity Flour #2 Meadow, Wholemeal, Organic

Diversity Flour #2 Meadow, Wholemeal, Organic
Exquisitely soft and fragrant flour stone-milled...
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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.
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.
For more guidance see Sourdough School: Botanical Blends, a free download.
Black Wheat, Black Barley, Spelt, Rye, Emmer Wheat, Lentils, Peas, Quinoa, Poppy Seeds, Nettle Leaf, Kombu Seaweed, Coffee, Hibiscus Flowers, Cocoa Husk
For allergens see ingredients in bold. May contain other cereals containing gluten.
Suitable for vegans and vegetarians
| 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 |
Category: Botanical Blend , Cereal Flour , Flour , SourdoughSchool

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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
Extremely tasty rye flour with a sweet malty taste. Mixed half and half with white spelt flour, it gives a loaf with great depth of flavour and nice, springy texture. Makes great toast.
This my first time cooking with dried fava and what a revelation! I love fresh broad beans because/despite them often being a little bitter, but there's not a trace of bitterness in these delicious Scottish fava beans. I've used some for soup, some for a hummus-type dip and some just straight in a salad. They've become my new addiction, they're so beautifully sweet and tasty.
Like chickpeas, these are perfect added to a salad bowl. Just wash them in a colander first to lose the thick liquid that you'd otherwise want to keep for a soup or stew.
What a great book!
So many recipes I want to try out...especially the ones using Carlin peas, which I bought a load of and haven't known how to use ....
I love the design & layout if the book and excellently clear instructions ...
I'm looking forward to using it very soon...
We love it so much we are buying it for all our friends and family for Christmas (hope none of them read this review!)