The Little Mill Blog brown bread

  • Nothing Added - Nothing taken way...clean label always in fashion at The Little Mill

    by Kathy Purcell

    Brown bread making

    Here at the Little Mill we aren’t really big on trends, because we know that local, quality, healthy ingredients never go out of fashion. However we do keep our finger on the pulse, according to bakingbusiness.com the key trends in baking for 2017 range from savoury muffins to the comeback of eclairs (did they ever go out of fashion?).

    Read more »

  • 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!

    Read more »