Highwood Crossing Muffin and Pancake Mix
Our Flaxseed Muffin and Pancake Mix is a convenient and delicious way to have fresh baking in your kitchen. Made without additives, preservatives, artificial colors, flavors or hydrogenated oils. Just add a few additional ingredients and enjoy!
Flaxseed Muffin and Pancake Mix Ingredients: organic stone-ground whole wheat flour, organic unbleached enriched flour (niacin, iron, thiamine, mononitrate, riboflavin, folic acid), organic oats, organic flaxseed, gluten-free baking powder, sodium bicarbonate, sea salt.
Highwood Crossing Flax Seed Muffin and Pancake Mix is available in 1 kg packages. This amounts to 6 cups of actual mix and would make 3 batches of muffins or 6 batches of pancakes. It is also available in a bulk 10kg size.
Highwood Crossing Unbleached White Flour
Unbleached flour is allowed to age and whiten naturally, although the bran and germ have been removed, a process known as “bolting”. Unbleached flour and whole wheat flour surprisingly contain the same amount of vitamin E while bleached flour contains none.
The flavor and rising ability of unbleached flour is superior to bleached flour, as the aging process intensifies the gluten, making for a springier dough. Some all-purpose flours are a combination of hard and soft wheat, yielding a flour with between 9 and 11 % protein content, making it a good general flour for most baking.
Store organic unbleached flour at room temperature for up to a year. Stone ground whole wheat and rye flour is ideally stored in a cool place to keep it in prime condition. It should keep up to 8 months in the fridge and 1-3months in the pantry.
Highwood Crossing Stone Ground
Whole Wheat FlourOur 100% stone-ground flour contains the whole grain kernel in its original proportions: the vitamin E rich wheat germ, the outer mineral-rich bran layers and the endosperm. There are no additives or preservatives such as synthetic vitamins, bleaching, maturing and dough conditioning agents commonly used in larger commercial flour mills.
Bread bakers have discovered some important benefits from working with flours that are ground slowly between mill stones. When grain is ground very slowly,and the flour allowed to rest between the stones for a period of time, the oils will saturate the flour more thoroughly resulting in a creamy, fragrant flour.
When you put this flour into a sourdough bread starter, it is about twice as active as other cultures. The slow-grinding polishes the bran edges which might otherwise punch holes in the gluten and inhibit bread rising.
Hard red spring wheat has a very high gluten content, about 12.5 –13.5 % and is milled for bread flour. High gluten, which is a type of protein, provides support for the light honey-comb structure of yeast breads.
Highwood Crossing Stone Ground
Whole Rye FlourOur Dark Rye flour is stone ground and contains the entire rye berry. It is a full-flavored flour that is perfect for hearty, peasant style breads and for the production of natural rye starters and sours. The addition of rye flour (common in many hearty French breads) gives bread great color, texture and a fine crust. Dark rye retains much more of the protein, vitamins and minerals than light rye.
History has proven rye flour second only to wheat for bread baking. It makes the characteristically dark and rich black breads of many parts of Europe and its distinct and earthy flavour is still very popular in European communities.
Rye flour does contain some gluten, but it is of a poorer quality than that found in wheat flour. For a more conventional leavened bread, use rye for no more than 25% of the total flour, with white or whole wheat making up the balance.
Highwood Crossing Whole Wheat Pastry Flour
Whole wheat pastry four is more nutritious and has more fiber than white flour because the bran and germ are not removed during milling. This flour is milled from soft wheat, making it lower in protein and gluten strength than an all-purpose flour and excellent for use in baking cookies, muffins or loaves.
While it still isn’t as light as unbleached all-purpose flour, it is close in texture and taste, making it appropriate for baking all but the most delicate pastries and cakes.