Tuesday, 17 February 2009


Quite by accident I discovered this wonderful flour: Allinson's Oatmill White Bread Flour. Very flavoursome! Why should it make such a difference? Beats me!

The website here states that it contains Wheat, Flaked Oats, Oat Bran, Pinhead Oatmeal and Gluten (well, it would contain gluten, wouldn't it?!)

The large loaf is one I made at the weekend. In it I put the last of Dorothy's Chutney. It makes a delicious loaf which is very moist - don't really even need to use butter!

On the right of the loaf is Iain's Soda Bread which he made using the same flour. The bread comes out the same light brown colour as using brown flour (or mixture of white and brown).

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