Mortons Flour Coarse Wholemeal Flour 1.5kg

Brand

Mortons Flour

Features

Magical for wheaten bread, wholemeal scones and muffins, Made in Belfast, Suitable for vegans

Pack Size

1.5

Unit (free text)

kg

Ingredients

Wholemeal Wheat Flour,

For allergens, see ingredients in bold

Email Helpline

info@mortonsflour.com

Web Address

www.andrewsflour.com

www.mortonsflour.com

Company Name

Andrews Flour Mills Ltd

Social Media

Share your baking creations with us and discover more Mortons Magic on Facebook and Instagram using #MortonsMagic

Other Information

FSC - FSC® Mix, Packaging from responsible sources, FSC® C155335, www.fsc.org

Manufacturers Address

Andrews Flour Mills Ltd, Belfast Mills, 71-75 Percy Street, Belfast, BT13 2HW.

Preparation and Usage

Flour is a raw ingredient and must be cooked or baked before eating.

Storage

For best before date see top of pack. Store in a cool dry place.

Further Description

For more recipes, please visit our website: www.mortonsflour.com

Return To

For customer care or general enquiries, please email us at: info@mortonsflour.com. Andrews Flour Mills Ltd, Belfast Mills, 71-75 Percy Street, Belfast, BT13 2HW. www.andrewsflour.com www.mortonsflour.com

Brand Marketing

Magical Moments with Mortons We're very particular about our flour. Because we know you are too. Ever since 1835, Mortons has sourced and milled the finest quality wheats to ensure that only pure, natural goodness goes into every bag of our flour. Today, the same skill and care create the magical mix of flavour and texture that bakers across Ireland know and love.

Recipes

Tip: When ready, the loaf should make a hollow sound when tapped Make 1 loaf Multi seed bread Ingredients - 500g Mortons coarse wholemeal flour - 2 teaspoon salt -2 teaspoon bicarbonate of soda - 100g seeds (pumpkin, linseed, sunflower) - 2 Eggs - 1 Pint buttermilk - Oil for greasing Method 1. Preheat the oven to 200°C or gas mark 6. Grease a 2lb loaf tin well with oil and add enough seeds to cover the bottom of the tin. 2. Mix the flour, salt, bicarbonate of soda and almost all the remaining seeds. In a separate bowl beat the eggs and buttermilk together and mix into dry ingredients to make a very soft porridge like mix. 3. Pour the mixture into the prepared tin then sprinkle and press in the remaining seeds. Bake for 30 minutes and turn out onto a wire rack to cool.

Company Address

Belfast Mills, 71-75 Percy Street, Belfast, BT13 2HW.