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 rye flour, einkorn flour, cocoa powder, ground fennel, ground coriander seeds, pea powder ( or hemp powder), ground pink peppercorns, fine seaweed flakes and freeze-dried raspberries. 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 coriander seeds first, the smell is amazing.
If you don’t have a mill:
Mix up:
- 800g rye flour
- 110g einkorn flour
- 30g cocoa powder
- 20g fennel seeds
- 20g ground coriander
- 10g instant coffee
- 10g of chilli powder (or more if you like it hotter)
- a little black or pink pepper
Ingredients
- 780g rye
- 100g einkorn
- 50g cocoa nibs
- 20g fennel seeds
- 20g coriander seeds
- 20g black badger carlin peas
- 1 large dried chilli
- 2g pink peppercorns
- 2g dulse
- 8g freeze-dried raspberries, to crumble in at the end