The Little Mill Blog
Ballymaloe Brown Yeast Bread Recipe

Kells Strong Wholemeal Flour

by Kathy Purcell,


We are delighted to see that Ballymaloe are using our stoneground wholemeals in their cookery school. They also recently shared their recipe for Ballymaloe Brown Yeast Bread on Instagram (timanddarina) using our Little Mill Strong Wholemeal Flour.

We thought we would share this recipe with you, why not give it a try. With weather like this there is nothing like a freshly baked loaf with some hot soup!

(Recipe and comments taken from timanddarina instagram)

Make your own Ballymaloe brown yeast bread at home, using the very same Mosse’s flour, from The little mill Bennettsbridge Co Kilkenny also available from the Garden Shop at the Ballymaloe Cookery School.


Makes 1 loaf

  • 450g (16oz) wholemeal flour OR
  • 400g (14oz) wholemeal flour plus 50g (2oz) strong white flour
  • 425ml (15floz) water at blood heat (mix yeast with 140ml (5floz) lukewarm water approx.)
  • 1 teaspoon black treacle or molasses
  • 1 teaspoon salt
  • 25g (3/4oz -1oz) fresh non GM yeast
  • sesame seed - optional
  • 1 loaf tin 13x20cm (5x8inch) approx.
  • sunflower oil
  • Preheat the oven to 230C/450F/gas mark 8.


  1. Mix the flour with the salt in a large mixing bowl.(The ingredients should all be at room temperature). In a small bowl or Pyrex jug, mix the treacle with 5fl.oz (150ml) of tepid water, and crumble in the yeast.
  2. Allow the bowl to sit for a few minutes in a warm place to allow the yeast to start to work. Meanwhile grease the bread tins with sunflower oil.
  3. Check to see if the yeast is rising. After about 4 or 5 minutes it will have a creamy and slightly frothy appearance on top. When ready, stir and pour it, with all the remaining tepid water, into the flour to make a loose-wet dough. The mixture should be too wet to knead.
  4. Put the mixture into the greased tins. Sprinkle the top of the loaves with sesame seeds if you like.
  5. Put the tins in a warm place somewhere close to the cooker or near a radiator perhaps to allow the bread to rise.
  6. Cover the tins with a tea towel to prevent a skin from forming. Just as the head comes to the top of the tin, remove the tea towel and pop the loaves in the oven 230C/450F/gas mark 8 for 50-60 minutes or until they look nicely browned and sound hollow when tapped. They will rise a little further in the oven. This is called oven spring. If however the bread rises to the top of the tin before it goes into the oven it will continue to rise and may flow over the edges.

We usually remove the loaves from the tins about 10 minutes before the end of cooking and put them back into the oven to crisp all round.

Thanks to Ballymaloe for this recipe.

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