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Elevate your bakes with our baking booster. Mill and 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 grist for milling - we also offer freshly stone-milled wholemeal flour, ready to use in your bread and bakes. |
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.
Complete Product Details
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This grist blend has been created for home milling and baking. Use as plain wholemeal flour for greater diversity and breadth of flavour in your baking.
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Ingredients
Black Wheat, Black Barley, Spelt, Rye, Emmer Wheat, Lentils, Peas, Quinoa, Poppy Seeds, Nettle Leaf, Kombu Seaweed, Coffee, Hibiscus Flowers, Cocoa Husk
Allergy advice
For allergens, including cereals containing gluten, see ingredients in bold.
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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