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?).
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!