Gilchester Organics

Most bread flour sold in the UK contains at least some imported flour. This is because most wheat grown here is not strong enough for bread so the millers mix in foreign, often Canadian, flour to ensure there is enough gluten. Hovis claim that all their flour is British although it doesn't say this on the bags - their bread mixes and breads do state this on the packaging. However, Premier Foods have told me that their flour is 100% British.

The other source of UK bread flour are the many independent mills around the country, although getting hold of their products can be hard unless you can visit the mill. Booths supermarkets stock Gilchester Organics flours so I have tried their 100% whole wheat strong flour and unbleached white strong wheat flour. These are organically grown on their own farm in Northumberland and stoneground in their own mill.

I followed my standard recipe (80% wholemeal, 20% white) although I didn't use any milk, just 700ml warm water. The resulting dough was much paler than from other wholemeal flours that I have used and it was also a bit dry. Once I added oil it kneaded quite well and I did so for about 15 minutes which is longer than I usually do. It was then in the fridge overnight for its first rise. The next morning it had risen but not as much as usual. I knocked it back and left it in the fridge until the evening. Again, it hadn't risen as much as doughs from other flours. I shaped it into 9 rolls and a small loaf and left them to rise. After a couple of hours the rolls had spread like I would have expected. The loaf had done the same but hadn't risen as much as I would have liked.

After baking and leaving to cool I tried one of the rolls. The inside looked pretty much like the other wholemeal rolls I have made but a bit paler. They tasted good. They might have been a bit heavy but not as bad as I was expecting. The next few days will see how they fare, especially the rather flat looking loaf. I shall report back after a few breakfasts and lunches.

Next time I use this flour I will remember to use half milk with the water and I shall add more water until the dough is the consistency I expect. This might help it to rise better.