Kells is delighted to announce the launch of our The Little Mill Native Plúr range, which is full of potential and can be used to bake soda breads, sourdough breads, yeasted breads, scones and cakes.
Working closely with local farmers over the past few years, we’ve been able to nurture and perfect several native grown ‘heritage’ crops to produce a unique type of flour. The flours made from these grains are so special that the term ‘flour’ seems to do them a disservice, so they are called ‘PLÙR’ to identify them as flours of distinction. With these native grown heritage crops, which are grown locally to Kells, bakers can make extra special breads that are full of flavour and that tell a great story.
Using traditional milling techniques, which include age old flat stone grinding methods, the crops are milled three times to achieve the perfect texture and the friction from the grind stones, naturally gives the PLÙR a slight toasting flavour.
The new range includes:
- Native Plain Wholemeal
- Native Spelt Wholemeal
- Native Olands
- Native White Spelt
- Native Plain
- Native Self Raising
- Native Purple Wheat Wholemeal
Depending on what you plan to bake, some of the PLÙR’s offer unique properties, for example, Native Olands is a heritage wheat from the Swedish island of Oland that grows well in our climate. It has a high-quality gluten content that is fantastic for sourdoughs and yeasted breads. Purple Wheat Wholemeal used at a rate of 30% with a strong white flour, makes bread of a sensational flavour and interesting colour, with extra anthocyanins that are a natural anti-oxidant.
