14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field.
This is a freshly milled flour, ready to use in your bread and bakes. Diversity Blend #2 is also available as a grist of whole grains &c for home milling.
Created by Vanessa Kimbell of the Sourdough School and blended at the Bean Store from grains and seeds grown by UK farmers, this botanical base mix is designed for use in sweet and savoury sourdough baking.
Originally available as a blend of whole grains, seeds and flowers for home milling, Diversity Blend No, 2 is now available as flour, fresh from the Hodmedod mill.
Diversity Blend No. 2 is the first 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.
This mix has been created for home baking. Use as plain wholemeal flour for greater diversity and breadth of flavour in your baking.
Ingredients
Spelt, Einkorn, Emmer, Rye, Barley, Naked Oats, Poppy Seeds, Buckwheat, Linseed, Peas, Nettle, Cornflower, Rose Petal, Mallow Flower
Allergy advice
For allergens, including cereals containing gluten, see ingredients in bold.
|
Typical values |
Per 100g |
|
Energy |
1,455kJ (339kcal) |
|
Fat |
3.6g |
|
of which saturates |
0.5g |
|
Carbohydrate |
40.1g |
|
of which sugars |
1.2g |
|
Fibre |
11.2g |
|
Protein |
15.4g |
|
Salt |
<0.02g |