At the school, we use Mockmill grain mills to mill our blends fresh. If you don't have a mill then you can still make up a similar blend using the same proportions of ingredients. This blend recipe will give you 1kg of high diversity freshly milled flour. We used this blend in our Diversity Loaf - Blend Number 13 Each ingredient has a link to a relevant article or study we think you will find interesting. My top tip is to toast the seeds first, the smell is amazing...
Blend Number 13 – Rye blend
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
