Aberfeldy Oatmeal, Kirkcaldy, Fife KY1 3PS   |     01592 654455
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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 bags and 16kg sacks.

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

   Available in 1.5kg bag and 16kg sacks.

Granary Flour
Granary Flour
High protein brown spring flour with the addition of malt flours and malted wheat flakes. Makes excellent, flavoursome bread, with a deliciously malty taste.

   Available in 1.5kg bag and 16kg sacks.

Strong White Flour
Strong White Flour
A high protein spring flour made with breadmaking wheats. Used for all types of bread-making. It has good tolerance and strength. Ideal for pizza dough.

   Available in 1.5kg bag and 16kg sacks.

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. Ideal for use in an automated bread maker.

   Available in 1.5kg bag and 16kg sacks.

Coarse Brown Flour
Coarse Brown Flour
This is a high protein, very course brown, spring flour made with breadmaking wheats. Used for all heavy brown breads. It has excellent tolerance/strength.

   Available in 1.5kg bag and 16kg.

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

   Available in 1.5kg bag and 16kg sacks.

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

   Available in 1.5kg bag and 16kg sacks.



Classic Aberfeldy Granary Flour Loaf
Why not try making the classic Aberfeldy Granary Flour bread. Here is the recipe:
Classic Aberfeldy Granary Flour Loaf
Ingredients:

• 225g strong white flour
• 225g malted granary bread flour
• 1 tsp salt
• 1 tsp caster sugar
• 7g sachet easy-blend yeast
• 150ml warm milk
• 1 egg beaten
• 1 tbsp olive oil
• 100-150ml warm water

Method:
1. Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.


2. On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.


3. To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.


4. Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen.


5. To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.


6. Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.




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  sales@aberfeldyoatmeal.co.uk   |      01592 654455