THE THINGS WE MILL

Resulting from the cross pollination of wild grasses, Einkorn is known as an ancient grain because it is the earliest type of farmed wheat. Early peoples started to cultivate these ancient hulled grains to produce a regular supply of food for their communities, enabling a change from nomadic to settled lifestyles. It is thought Einkorn cultivation spread across the Middle East, the Balkans, the Mediterranean and the British Isles because of its ability to adapt to a wide range of soil and growing conditions. However, Einkorn has a very small flat two row seed head which produces only a small amount of grain. As the yield from Einkorn would often be insufficient to feed some early settled, agricultural communities, they began to grow other types of grain. At Doves Farm we have been growing this tall, elegant crop since 2009. We stone grind the grain in our mill to produce a rustic wholegrain flour that has a rich earthy flavour and is high in natural fibre. It is especially good for baking Einkorn Pizza, Einkorn Flatbread and Einkorn Digestive Biscuits.

Archaeological remains found in Bronze and Iron Age settlements reveal a slightly larger type of hulled wheat grain known as Emmer. It is thought that accidental cross-pollination in the field resulted in Emmer grain plants which have a larger, square seed head and contain more grains than Einkorn. Emmer quickly became popular because its larger seed head yielded more food per plant and fed more people. The first Emmer harvest at Doves Farm was in 2013 and we continue to grow this flavoursome wheat.  With a mildly sweet yet earthy flavour, this wholemeal ancient grain flour produces delicious loaves of bread, such as our Wholemeal Emmer and Walnut Cob and Emmer Wholemeal Artichoke and Gruyère Pizza Crown, or with added raising agents, for cake and biscuit baking.

Spelt is the result of emmer grain crossing naturally with a wild grass, producing another ancient hybrid grain that grows well in a variety of soil types. With good yields, eating and storage qualities, spelt quickly became the most widely grown cereal grain in ancient times and legend says that the Roman army called spelt their ‘Marching Grain’. During the Roman period, un-hulled modern type wheats began evolving and as these were easier to prepare for eating, the growing of spelt decreased. Spelt was the first ancient grain to be re-introduced at Doves Farm by Michael Marriage and has been successively grown on the farm since 1996. At harvest time, the combine harvester cuts the ears of spelt which break into many spikelet’s that contain up to three seeds of spelt grain.

Doves Farm Organic Wholemeal Spelt Flour has a distinctive, slightly nutty flavour, mild sweet aroma, is naturally high in fibre and is especially delicious for bread making – Wholemeal Spelt Bread and Sourdough Wholemeal Spelt Loaf are amongst our most popular recipes. Organic White Spelt Flour also bakes a tasty loaf as well as delicious White Spelt Scones and White Spelt and Pecan Cookies.

An interesting ancient grain, Khorasan is said to originate from a handful of curious Egyptian wheat seeds, sometimes referred to as the ‘Grains of the Pharaohs’. Khorasan produces large plump grains that can be three times larger than modern wheat varieties.

At Doves Farm we stone grind the grain which produces an off-white wholegrain flour with a subtle buttery taste. Organic Khorasan Flour makes very good Khorasan Pasta and Khorasan Shortbread Biscuits as well as baked items such as Khorasan and Sundried Tomato Bread Plait.

Since the bronze age, rye has produced food for communities living on marginal lands with heavy clay or very light sandy soils, in cold conditions or on infertile or drought affected land. Historically, rye was often mixed with wheat before planting, in the hopes that at least one, if not both, would produce grain in a mixed grain harvest. North European communities especially embraced rye grain, producing many traditional breads characterised by a fine to dense crumb structure. The gluten in rye flour is naturally low so care should be taken not to over knead or the dough can become sticky.

We have been growing organic rye at Doves Farm since the early 1980s, stone grinding it into Organic Wholemeal Rye Flour as well as an Organic White Rye Flour. Wholemeal Rye Flour is ideal for making Sourdough Starters and breads such as a Wholemeal Rye, Oat and Honey Bread, as well as Wholemeal Rye, Chocolate and Almond Cake. Organic White Rye Flour, which has had the rye bran removed to lighten the flour, is great for baking White Rye and Black Olive Baguettes, as well as cakes such as the classic White Rye Chocolate Sacher Cake.

The growing, harvesting and re-planting cycle of wheat for the production of food has evolved over millennia. The natural hybridisation or cross fertilisation of early hulled wheats would occasionally produce grains not enclosed in a rough outer husk, making them easier to harvest and therefore more desirable. The deliberate re-planting of these occasional un-hulled or naked grains would yield more plants of the same type establishing a crop that was easier to harvest and did not require removal of the hulls before eating. These early modern wheats stood erect with ears of grain that threshed easily and continued to evolve as farmers and plant breeders sought their most desirable attributes. Today’s modern wheat varieties, local growing conditions and either winter or spring planting, can determine the outcome of the wheat and if it can be used for bread making or for biscuits and cakes.

At Doves Farm we grow, source and mill the best wheat varieties for each type of flour to help you achieve the best results in your baking. Typically, this would be a mix of ‘hard’ wheats for bread making and blended ‘soft’ wheat for more general use.

Unrelated to wheat, buckwheat is an ancient grain that has historically been grown and eaten in areas of Russia, Asia and Europe, where wheat thrives less well. This alternative to wheat has a black triangular seed case and became known as black wheat or buckwheat in regions where it grew.

Our Organic Buckwheat Flour is traditionally stoneground into a flour with a slightly speckled appearance and mildly sweet flavour. Traditionally used for Galettes de Sarrasin and Blini Pancakes, this flour is also great for bakes such as Buckwheat Sponge Layer Cake and Buckwheat Plum Frangipane Tart.

Many soil types and climates are suitable for growing rice, making it a staple grain for many peoples and cultures in different parts of the world. Typically, rice is milled to remove the outer fibres and yield white rice, which is familiar to most people.

At Doves Farm we mill organic brown rice to create a versatile wholegrain flour which can add a delicious light nutty flavour to baking. Use our Organic Brown Rice Flour for making pancakes, pastry and sauces. We recommend Brown Rice Fruity Coconut Cakes and Brown Rice Flour Okonomiyaki Cabbage Pancakes.

Sometimes known as a garbanzo bean, chickpeas are a dried legume rather than a cereal grain. Eaten as a protein food on several continents, chickpeas have a mild, light nutty flavour and when milled produce a fine, yellow, gluten free flour that is high in protein and fibre.

Our Organic Chickpea Flour can be used in many classic bakes, such as Farinata Flatbread and Chickpea Almond Fudge Balls, and is a great egg replacer in the batter for Banana Fritters and Cauliflower Pakora.

Coconuts are the fruiting seeds of the coconut palm which grow mainly in the Tropics. The white inner flesh of coconuts is dried and pressed before being ground into coconut flour. This unique alternative to wheat flour is high in fibre and protein, low carb and naturally gluten free.

Our Organic Coconut Flour is milled from the finest organic and sustainably sourced Sri Lankan coconuts. Full of flavour, we’ve found it is great for making cakes, cookies, pastry and more. Why not try our Coconut Flour Blueberry Cupcake Muffins or a nostalgic, Coconut Flour Jam Traybake?

Oats thrive in the cooler, wetter climates of the northern hemisphere. Following the removal of its inedible outer husk, oats are typically rolled, crushed or milled to prepare them for eating.

At Doves Farm we mill fine, naturally gluten free, organic, British Oats into a wholegrain flour which is high in fibre, with a creamy slightly sweet flavour. This versatile Organic Oat Flour is perfect for making Drop Scone Pancakes, Staffordshire Oatcakes, Oat Flour Chocolate Chip Cookies and Oat Flour Apple and Blackberry Crumble.

This nutritious ancient grain thrives in harsh conditions and climates, producing small grains on colourful red-golden seed heads. Although Quinoa is used as a cereal grain it is not related so it is known as a pseudo-cereal. Quinoa was highly prized by Inca civilization’s and has remained a traditional food in many parts of South America.

Doves Farm Organic Quinoa Flour is milled from the whole grain, is high in protein, a source of fibre and has an earthy, wholesome flavour. This versatile flour bakes tasty Quinoa Carrot Cake Muffins as well as a pleasing Quinoa Banana Cake.

Closely related to a wild grass, Teff is known as one of the world’s smallest ancient grains, although it is actually a pseudo-cereal. This nutritious grain thrives in harsh conditions and has remained a traditional food in Ethiopia and Eritrea.

Doves Farm Organic Teff Flour is milled from the whole grain, yielding a distinctive flour that is high in fibre and a source of protein. It is traditionally used to make Injera Flatbread, and Teff Pancakes, but also bakes a delicious Teff Chocolate Brownie Traybake.