Successful plant of Oland Wheat

For Kells, our key considerations are always quality alongside taste and provenance, which is why in 2016 we began a collaboration with local farmer, Thomas Butlers. Just a stone’s throw from our mill on the banks of the rive Nore in Co Kilkenny, Thomas Butlers Farm in Bennettsbridge has very successfully been growing heritage grains including Ølands Wheat for Kells.

Ølands Wheat produces an exceptional quality flour, which is sold under Kells’ Little Mill brand. The flours unique properties allow bakers and chefs to offer extra special and flavoursome breads, such as sourdough and yeasted breads, as well as delicious pizza bases – a takeaway food that seems to have grown significantly in popularity in recent weeks.
In April, Thomas planted our largest crop yet, doubling the amount on last year, to meet the ever-growing demand for this unique and flavoursome flour.

Harvesting will take place in August, after which we will start the milling process. First, we dry the crop down using a grain dryer, which stops it from spoiling and gives a longer storage time. The grain is then milled using Kells’ traditional stone mill into a white flour. This process delivers all the great flavour characteristics of stone milling while complementing the natural flavour of the Ølands Wheat.

First grown on the Swedish island of Øland nearly 6,000 years ago, this ancient grain produces an exceptional type of flour that has a high protein content and high falling numbers, two very important elements for making yeast or sourdough leavened bread. Kells is one of the first to mill and offer Ølands Wheat for yeast bread in Ireland.

You can find more information on our Little Mill Native Ølands Plur – product code 2185 on the Kells webshop. To keep up to date on the progress of our Ølands Wheat crop, follow us on LinkedIn, Facebook and Instagram.