BIO-WHEAT™ flour is stone ground; a process in which the wheat is ground slowly between the stones without exposing it to excessive heat, thereby retaining the nutritional vitamins, wheatgerm and fibre. In essence, stone ground promises nothing added or removed.
BIO-WHEAT™ flour is produced with wheat cultivated by means of biological farming methods. We apply crop rotation to replenish the soil by recycling our wheat crops with legume pastures. After harvesting, more organic matter is left in the soil to break down into natural humus. This reduces the need for chemical fertilizer, and in addition less pesticides are administered: pests do not like a healthy crop. We believe strongly in farming for the future by caring for the soil today. We understand that in the process of cultivating our crops we need to consider people first. Their health and well-being is our focus. BIO-WHEAT™ is the natural, healthy choice… It’s about a way of life.
BARLEY BREAKFAST BREAD
Tried & tested from the Fourie's kitchen
• 150g (1 cup) BIO-WHEAT™ Barley Flour • 350 g (2 cups) BIO-WHEAT™ Coarse White Flour • 15 ml (1 tbsp) brown sugar • 5ml (1 tsp) instant yeast • 15 ml (1 tbsp) honey • 15 ml (1 tbsp) oil • 400 ml water
METHOD: OVEN BAKE
Mix together dry ingredients. Mix together liquids. Add liquid mixture to dry ingredients and mix together. Spoon into a greased, medium- sized bread pan. Cover with plastic and let rise in warm place or preheated oven at 40 °C for 30 minutes to 1 hour. Preheat oven to 180°C and bake for 45 minutes to 1 hour. Remove bread pan from the oven and turn out. Allow to cool before slicing. METHOD: Machine bake Using the ingredients above, follow the instructions for your specific model of bread machine.