The Little Mill Blog January, 2016

  • Ballymaloe Brown Yeast Bread Recipe

    by Kathy Purcell

    Kells Strong Wholemeal Flour

    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 Wholemeals. 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!

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  • A Natural Start to 2016

    by Kathy Purcell

    Baking to relax!

    We are all familiar with new years resolutions, how can’t we be? Just around now we are being bombarded with lots of new miracle diets, skinny drinks and juices which claim to change our lives. In reality its easy to take small steps to improve your health and well being, The Little Mill has 4 tips to begin 2016 as you mean to go on.

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