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Marriage’s Flour

@marriagesflour

11.3K

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Family run quality flour millers since 1824
Traditional, stoneground & organic varieties 🍞🍰🥐
67 Great Taste Awards 🌟

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🎉 Good news! 🌾🍞 My very strong wholemeal bread flour is NOW AVAILABLE! 🤎 Who’s trying it first? 😍#freshlymade #sourdough #bakerynearme #loafs #marriageflour

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Homemade Soft & Fluffy Naans

Makes 6 large or 8 medium naans

Ingredients

• 610g strong bread flour
• 300ml warm water
• 150g Greek yoghurt
• 60g melted butter
• 1 tsp instant yeast
• 1 tbsp sugar
• 11g salt

For the garlic butter

• Melted butter
• Crushed garlic
• Fresh coriander (optional)

Method

1. Mix all the dough ingredients together until you have a smooth, soft but fairly firm dough.
2. Cover and leave to prove in a warm spot for around an hour, or until doubled in size.
3. Turn the dough out onto a lightly floured surface. Flour your dough scraper and hands, then divide into 6 or 8 equal portions, depending on how large you’d like your naans.
4. Stretch each portion out slightly into a rectangle, then fold the edges into the centre. Turn it over so the seam is underneath and gently roll it under your hand in a cupping motion to form a smooth little ball.
5. Arrange the dough balls on a floured surface, leaving plenty of room between them. Cover and rest for around 30 minutes until they’ve puffed up a little. In colder weather, give them a bit longer.
6. Working with one ball at a time, gently roll out on a floured surface, turning the dough over as you go to prevent sticking. Stretch into your preferred naan shape.
7. Heat a non-stick frying pan until nice and hot. Add your naan to the dry pan and cook for around a minute, or until it starts to puff up and form lovely bubbles. Give the pan an occasional shake.
8. Flip and cook for another minute or so, until cooked through with lovely golden, charred patches. Adjust the heat if it’s browning too quickly.
9. Brush generously with garlic butter, then pop into a low oven, loosely covered with foil, to keep warm while you cook the rest.
10. Repeat with the remaining dough and serve warm. #recipe #naan #bread #curry #easyrecipe

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A little something extra for the weekend 🥐

Our almond croissants are made for slow mornings, second coffees and those “go on then” moments at the counter.

Run a cafe? Give your weekend menu something special. Get in touch to request a wholesale tasting box.

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Caramelised Apple & Yoghurt Cake: Loads of autumnal apples hanging around? Get this beauty baked and devoured today. Please make it. Recipe below and in Dinner Tonight 🍎 🍰 🍂

Serves 12

Prep: 15 minutes
Cook: 40 minutes

1 very large cooking apple, halved,
cored and thinly sliced (approx. 150g when sliced)
2 tsp freshly squeezed lemon juice
4 large eggs
175g (6oz) caster sugar
1 tsp vanilla extract/seeds from ½ vanilla pod
150ml (5½fl oz)olive oil
175g (6oz) plain natural yoghurt
250g (9oz) self-raising flour
(or 250g (9oz) gluten-free self-raising flour + ¼ tsp xanthan gum if making GF)
1 tsp baking powder
2 tbsp demerara sugar
½ tsp ground cinnamon
1 tbsp icing sugar

Preheat oven to 190°C/170°C fan/375°F/gas mark 5.

Line an 8 inch (20cm) cake tin with greaseproof parchment paper and leave to one side.
Place the sliced apples into a bowl, pour over the lemon juice and stir well. This will prevent the apples from turning brown.

In a large mixing bowl, whisk together eggs, sugar and vanilla for 3–4 minutes until light, fluffy and bubbly. Slowly pour in olive oil, whisking as you do, then add yoghurt and fold well. Sift half of the flour and the baking powder into the bowl and whisk gently, then add the remaining flour and repeat until the batter is soft and free of lumps.

Drain the lemon juice from apples, then add the cinnamon and 1 tbsp of the demerara sugar to the apple slices and mix well.

Pour the batter into the lined cake tin, top with the apples, sprinkle over the remaining 1 tbsp of demerara sugar, and bake on
the bottom rack of the oven for around 40 minutes until golden brown, or until a cocktail stick comes out with only a little bit of batter on it when placed in the centre of the cake. Leave the cake to cool for 10–15 minutes in
the cake tin, then using the parchment paper, carefully lift it out onto a wire rack and allow to cool fully before dusting with the icing sugar to serve.

#apples #applecake #cake #autumn

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Good evening
Late posting tonight , as been out and about celebrating my mums 92nd birthday.
Today’s Sourdough is a blend of @marriagesflour Manitoba & malted brown & @hodmedods botanical blends . Mixed in my @ankarsrum.uk assistant & baked in my @emilehenryuk bread cloche . Happy Sunday folks #sourdough

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Morning Bake… Foccacia 💥
#havekniveswilltravel #foccacia #bread #baking #foodpics

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Another weekend … another batch of Boudiccas!
##grabaloaf from @wivdeli @poplarfoodhall @the_recostore and from Evans butchers on #dedham high street

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Tin Can Soda Bread
#havekniveswilltravel #foodpics #sodabread #privatechef #baking

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My latest panis quadratus 🍞

A sourdough take on the Roman loaves preserved at Pompeii. I used Manitoba flour from @marriagesflour, wholemeal spelt, and wheat and rye that I milled myself from grains bought from @buywholefoodsonline.

Shop-bought wholemeal wheat and rye flour work for this recipe too, so milling your own is entirely optional.

This time I used string around the middle and to press the eight sections into the top. Swipe for the crumb!

For one loaf:

• 125g Marriage’s Manitoba Very Strong White Flour
• 175g wholemeal wheat flour
• 100g wholemeal spelt flour
• 50g wholemeal rye flour
• 100g active sourdough starter, fed with equal weights of flour and water
• 325g water
• 10g salt

1. Mix the flours with 300g water; rest for 45 minutes. Add the starter, salt and remaining 25g water.

2. Leave somewhere warm for roughly 4–6 hours, folding three times during the first 90 minutes. Aim for a 50–60% increase in volume.

3. Shape into a round, place in a floured banneton and refrigerate for 8–12 hours. If it needs more proofing, leave at room temperature until puffy.

4. Tie food-safe cotton string around the middle, leaving it on during baking. Press four crossing lines into the top with another piece to make eight sections, then remove that top string.

5. Bake in a preheated Dutch oven: 25–30 minutes covered at 230°C (210°C fan), then 25–30 minutes uncovered at 210°C (190°C fan). Remove the string and cool fully before slicing.

Save this for your next bake. Have you ever tried milling your own flour?

#PanisQuadratus #Sourdough #BreadBaking #FreshlyMilledFlour #madewithmarriages

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No water, just egg whites.

Rich in colour, a beautiful belly, and a crumb that makes every detail worth it. Sometimes, the most interesting results come from doing things a little differently. 🤍

Who’s got an idea for episode three?

#eggwhites #sourdough #sourdoughbread #sourdoughbaking #sourdoughlove

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Good afternoon
Today’s sourdough is mix or malted brown & Manitoba flours from @marriagesflour and @emmer wheat from @hodmedods . Packed with added seeds & a 81 percent hydration. Simple score using @foodthoughtsuk cacao.
Mixed in my @ankarsrum.uk assistant and Baked in my @emilehenryuk bread cloche as always .
Have the best rest of your Sunday #sourdough #bread

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SUNDAY ROUND-UP

I can’t quite express just how much I’ve loved this week!!!!!

No soundtrack this week, so you can listen to the legends that are @thestrokes (I dropped my phone in a bowl of eggs beforehand, so sound quality may be reduced🌝)

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