Whole Spelt Flour
Spelt is a robust ancient wheat grain which has not been hybridised over the years and it remains as simple and hardy as it was many centuries ago. The grain is protected from the elements by a hull which is firmly attached to it. This hull must be removed prior to milling in a process known as de-hulling. This is a very expensive process and results in lower yields - the main reason why spelt was nearly forgotten. In the recent past however, spelt has made a remarkable comeback. Whole spelt flour is a source of vitamins B1 and B6, protein and fibre. Spelt can be exchanged 1:1 for standard wheat flour in almost any recipe and lends baked goods a compelling nutty flavour and light sweetness. It is perfectly suited for breads, cakes, cookies, waffles and pastries. You can use it for hand-crafting breads or in a bread machine.
White Spelt Flour
Spelt is a robust ancient wheat grain which has not been hybridised over the years and remains as simple and hardy as it was many centuries ago. The grain is protected from the elements by a hull which is firmly attached to it and which must be removed prior to milling in a process known as de-hulling. This is a very expensive process and results in lower yields - the main reason why spelt was nearly forgotten. In the recent past however, spelt has made a remarkable comeback. Spelt can be exchanged 1:1 for standard wheat flour in almost any recipe and lends baked goods a compelling nutty flavour and light sweetness. It is perfectly suited for bread, cakes, cookies, waffles, pastries and pasta. You can use it for hand-crafting breads or in a bread machine.
Coarse Whole Wheat Flour
For our Ballybrado Organic Coarse Whole Wheat Flour the entire wheat grain is ground carefully in a large stone mill, ensuring that all the bran and germ of the grain is kept in the flour. Our organic whole wheat flour is high in phosphorus, vitamins B1 and B6, fibre and is also a source of protein. Coarse whole wheat flour is ideal for mixing with finely-ground flours and really adds that extra bite to your baking. We can really recommend it for delicious soda bread! Occasionally you may need to add some more liquid to the dough for a better result. The flour gives baked goods a wonderfully rich flavour and is suited for hand-crafting breads or for use in a bread machine.
Fine Whole Wheat Flour
For our Ballybrado Organic Fine Whole Wheat Flour the entire wheat grain is ground carefully in a large stone mill, ensuring that all the bran and germ of the grain is kept in the flour. Our organic whole wheat flour is high in phosphorus, vitamins B1 and B6, fibre and is also a source of protein. Whole wheat flour can be substituted 1:1 in practically all recipes for plain flour. Occasionally you may need to add some more liquid to the dough for a better result. The flour gives baked goods a wonderfully rich flavour. You can use it for hand-crafting breads or in a bread machine.
Strong White Wheat Flour
Ballybrado Organic Strong White Wheat Flour is a real all-rounder and ideal for all sorts of baked goods which require structure and chew. Due to its protein content, it can be ideally used for bread (including sourdough), focaccias, pizza bases or yeast-based breads and pastries. Ballybrado Organic Strong White Wheat Flour is also perfectly suited for cakes, profiteroles and puff pastry. You can use it for hand-crafting breads or in a bread machine.
Whole Einkorn Flour
Einkorn is one of the world’s earliest cultivated wheat grains. Due to high processing costs and lower yields, einkorn was practically forgotten. However, like other ancient grains, einkorn is making a comeback. It boasts high levels of vitamin A, phosphorus, zinc and fibre. It gives baked goods a mildly nutty, sweet flavour and a slightly golden colour. Einkorn flour is perfectly suited for all baking projects, including sourdough bread, cakes, muffins and pancakes. It may be substituted 1:1 for whole wheat flour in most recipes. Here it is important to note that einkorn dough will require less mixing/kneading and you may need to reduce the amount of liquid in the dough. Sweet doughs benefit from an extra egg-white to ensure a lighter result.
Whole Emmer Flour
Emmer is a robust ancient, hulled grain, belonging – like spelt – to the wheat family. Each individual grain is tightly enclosed by inedible husks which must be removed prior to milling. Due to high processing costs and lower yields, emmer fell out of favour. However, this ancient grain is being rediscovered lately as it is full of flavour and is high in fibre, magnesium, phosphorus, iron and vitamin A. Our organic whole emmer flour can be substituted for whole wheat flour in most recipes. However, doughs made with emmer require less kneading than normal wheat doughs. Emmer makes excellent artisan breads, shortcrust pastries, pancakes and waffles, giving them a delicate, slightly nutty flavour.
Whole Rye Flour
Ballybrado Organic Whole Rye Flour is carefully ground from the entire rye grain, resulting in a whole grade flour with an unmistakable und assertive flavour. Rye flour is often found in sourdough recipes as it is great for fermentation. Rye breads tend to be denser than normal wheat breads and have a smaller crumb structure. For better rising, you can blend rye flour with a lighter flour, like Ballybrado Organic Strong White Wheat Flour or Ballybrado Organic White Spelt Flour. Our whole rye flour is high in phosphorus, folic acid and fibre, and is also a source of protein.
Whole Light Rye Flour
Ballybrado Organic Whole Light Rye Flour is a lighter version of our traditional whole rye flour. It is gently milled from the whole grain, has a mild rye flavour and a light, pleasing colour. Breads made with light rye tend to be much lighter in colour and taste and less dense than normal rye breads. Light rye is also excellent for sourdough baking. For better rising, you can blend light rye flour with Ballybrado Organic Strong White Wheat Flour or Ballybrado Organic White Spelt Flour.
