Eureka Unbleached Stone Ground White Bread Flour

If you haven’t yet baked with this unbleached flour, you really are missing out on some healthy and yummy fun. Ideal for bread machines and handmade loaves, you can use Eureka’s high-rising, unbleached white bread flour to make all sorts of wonderful and nutritious baked goods. Free from whitening agents, this bread flour retains all its hearty nutritional properties and is especially high in protein. Eureka’s stone ground flour is cultivated in pristine conditions using sustainable farming methods that enahnce the soils's health and result in the need for fewer pesticides and herbicides. It's free of GMO's and preservatives and is ground with a slower milling process that is geared towards keeping the quality high and leaving the chemicals out.

This bread flour gives baked goods a strong rise, so it’s perfect for making yeast-baked goods and for boosting the rise of rye or wholegrain recipes.

• High quality, unbleached white bread flour
• No GMOs, additives or preservatives 
• No white ning agents
• Sustainably cultivated & stone ground
• Locally produced in the Helderberg and Swellendam using crop rotation methods
• Grown in naturally enriched soil that reduces the need for pesticides
• High in protein; has 11% protein content
• Suitable for all yeast-baked goods, but ideal for bread & pizza
• High rise, medium-fine crumb
• Much more economical & sustainable than commercial flour

Please Note: Eureka’s unbleached bread flour as a pale, off-white colour and is not as soft as commercial bleached flours.

Recipe for Eureka White Farm Loaf:
Ingredients:

• 1000g Eureka White Bread Flour
• 25ml vegetable oil or butter
• 40g sugar
• 8g dry yeast
• 20g salt
• 600ml water (warm or room temperature)

Method:

• Mix all dry ingredients
• Add the water gradually; mix until incorporated
• Add the oil once all the flour is wet
• Knead for approx. 5 minutes, until dough is soft and elastic
• Place dough in a lightly greased tin, cover and allow to ferment for approx. 90 minutes
• Knead again and ferment for another 30 minutes
• Portion and shape dough as desired
• Cover dough and leave to rise for approx. 1 hour in a warm area (until doubled in size)
• Bake at 230°C for approx. 30 minutes
• Remove from tin(s) and leave to cool immediately after removing from oven
• Slice and enjoy with your favourite spread!

Ingredients

Locally biological wheat grown by 7^th generation wheat farmers

Allergens: Wheat, gluten

Nutritional information (per 100g):

• Energy: 1360g
• Protein: 11.38g
• Total carbohydrates: 70g
• Fat: 1.3g
• Total dietary fibre: 4.2g
• Total sodium: 2.32mg