The Little Mill Blog
Love your loaf week

Mosse's Borwn bread mix

by Kathy Purcell,

From the 4th to 10th October Ireland is celebrating bread in all its glory. Not only is it nutritious, supplying a significant portion of the nutrients required for growth, maintenance of health and well-being. It is an excellent source of proteins, vitamins, minerals, fibre and complex carbohydrates. It is also low in fat and cholesterol. Wholemeal flours are especially nutritious as they contain the entire wholegrain, which means unlike refined flour it retains all of its goodnesss, B & E vitamins, antioxidants, fibre, protein, minerals and healthy oils.

But at The Little Mill we are also celebrating our rich heritage in bread making, we think it’s time to really appreciate the gorgeous breads that we grew up with and loved, from warm soda bread to lovely batch bread.

Irish Soda Bread is known the world over and appreciated by visitors to our country. Born from necessity during hard times in Ireland, soda bread was a more economical to make as bicarbonate of soda was a cheaper raising agent, this coupled with the lower protein count in our native wheats made this bread a staple of the Irish diet. In this century many of us will love soda bread for the wonderful memories it evokes, perhaps the smell wafting through the house as you came from school, piping hot from the oven with lots of butter. We hope that the next generation will get to experience similar smells and tastes with home baked bread.

Then of course there is the Barm Brack, blah’s, potato farls, turnovers and batch ….all breads that we grew up on and enjoyed. Love your loaf week is a chance to reconnect and appreciate our heritage, the taste and the nutritional value of our native breads.

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