December 15, 2021 - 8:37am
Doves Farm Heritage Seeded Bread Flour
A nice new flour by Doves Farm (UK).
A blend of Spelt, Emmer, Einkorn and Wheat with a seed mix of Sunflower, Brown Linseed, Teff and Poppy.
Treated my self to 2x 1kg bags.
I happen to be on Doves Farm panel where they send questionnaires to get an idea of what new products the public would like. Gave this one the thumbs up.
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That looks like a nice mix, let us know how it bakes up!
I remember getting some kind of seeded whole wheat flour from Shipton Mill back in the times of first lockdown and when I just started baking and there weren't any options. It was actually super tasty, but I never used it again, and can't even figure out what it was exactly from their website. Might try some blends here in Switzerland now, I guess companies know what they are doing and it might turn out better than some random mix of flours and seeds I would come up with myself.
If you wish to approximate this mix you can get close as they have given you the percentages of each flour and the seeded mix (as whole). Just which kind of flour they mean when they just say "wheat" i'm not sure. Which variety? Wholegrain or bread flour? But the heritage grain mix is wholegrain.
There is a recipe on the side of the packet. It is yeasted so i'll stick to the recipe but convert to a sourdough. Before I go off on a tangent doing my own thing it might be a good idea to see how it handles first and get to know what i'm dealing with.
Yeah I was thinking it wouldn't be hard to replicate this quite closely, nice of them to share the composition of the blend! You could ask them what kind of flour is the "wheat" flour.
And copied you in. Will let you know the answer.
Nice, thanks Abe, got it! Hope it makes a tasty bread regardless of the flour :)
Based on the text on the front panel, I'd say bread flour. (But you know how that definition is sometimes fudged... "Yes, you can use it for bread, hence we call it 'bread flour'.")
It's up for question if the 60% heritage mix and 15% seeds are "baker's %" or percent of the total. Because it's a retail package, I'd guess % of total.
That leaves 25% of total as bread flour.
Then..., 60 parts whole grain, out of 85 parts total flour, 60/85, would give 71% baker's percentage of whole grain flour, and 29% baker's percentage bread flour... if I did the math right.
Then again, the oil, protein and fiber in the seeds, more than make up for the lack of germ and bran in the bread flour portion. So it looks to me like a good mix.
I've seen "whole wheat bread flour" on packages too! Terminology gets very mixed up.
I'll be back with the answer.
So let's see what I make of the blend...
I don't think it's baker's % here as it's just a list of ingredients. And at 25% I think it's quite ok to put whatever type of wheat bread flour you want.
I've also noticed it has quite a low carb % for flour and high fibre.
I'd love to have access to this interesting blend. Looking forward to seeing what you bake up with this!
So it'll be sometime next week now. Will be sure to give it a write-up. I'm thinking if you're prepared to buy all the flours and seeds you can put something together that's very similar.
Hi, I made bread from this flour last week, the recipe I have used before resulted in a damp and gooey dough that was much more difficult to knead and took longer. I added extra flour and though still damp I did bake it. The result was really goof, the bread was really light and crust hasp a nice crunch to it. The taste was very good.
I have another loaf in the oven , this time I used 400g Heritage and 100g plain flour, this time I added the water mixture slowly and a bit at a time. This resulted in me using less water, just to add for the U.K. it is very hot and muggy which might have been the difficulty with my last attempt. Fingers crossed.