Aberfeldy Oatmeal, by Arbroath   |     01241 860221
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Aberfeldy Oatmeal
Aberfeldy Flour Range
Aberfeldy Flour Range

Self Raising Flour
Self Raising Flour
Milled from a biscuit wheat grist with added balanced baking powder, this flour is ideal for baking cakes, scones and crumpets.

   Available in 1.5kg bag.

Plain Flour
Plain Flour
A traditional winter flour ideal for scones, pancakes, crumpets and also ideal for thickening sauces.

   Available in 1.5kg bag.

Granary Flour
Granary Flour
High protein brown spring flour with the addition of malt flours and malted wheat flakes. Makes great flavoursome breads with malt and bits in.

   Available in 1.5kg bag.

Strong White Flour
Strong White Flour
High protein spring flour made with breadmaking wheats. Used for all types of breadmaking, good tolerance and strength. Ideal also for pizza dough.

   Available in 1.5kg bag.

100% Wholemeal Flour
100% Wholemeal Flour
100% wholemeal bread flour. This flour is used for all types of wholemeal bread making and has good tolerance and strength - perfect in the bread maker.

   Available in 1.5kg bag.

Coarse Brown Flour
Coarse Brown Flour
High protein very course brown spring flour made with breadmaking wheats. Used for all heavy brown breads, good tolerance/strength.

   Available in 1.5kg bag.

Medium Brown Flour
Medium Brown Flour
High protein spring flour made with breadmaking wheats. Used for all types of brown breads and has good tolerance and strength.

   Available in 1.5kg bag.

Berrymeal Flour
Berrymeal Flour
This coarse flour is made from the whole wheat 'berry' (the kernel excepting the hull). It is coarsely ground and perfect for adding texture to breads.

   Available in 1.5kg bag.



Classic Aberfeldy Granary Flour Loaf
Why not try making the classic Aberfeldy Granary Flour loaf, here is a quick recipe:
Classic Aberfeldy Granary Flour Loaf
Ingredients: 400g Aberfeldy Granary Flour, 100g Aberfeldy Strong White Flour, 7g sachet easy-bake dried yeast, 1½ tsp salt, 1 tbsp soft butter and 4 tbsp mixed seeds (optional), such as linseed, pumpkin, sesame and sunflower, plus extra for sprinkling.

Method:
1. Mix both the Granary and Strong White flours, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.

2. Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.

3. Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins. Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.

4. Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.



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  sandy@aberfeldyoatmeal.co.uk   |      01241 860221