Specialist sourdough baker Go Yeast in Northern Ireland has developed a new range of white and wholemeal sourdough breads featuring heritage grains.
The company, based at Donaghadee in Co Down, supplies its sourdough breads to delis, restaurants and farmers’ markets.
The new sourdough range, developed by baker Ken McNaull, includes loaves baked using flours from ancient grains including Egypt’s emmer, Iranian khorasan, and einkorn grains from Turkey. These have been used to create new white, Italian herb and emmer wholemeal sourdoughs.
McNaull said: “I’ve been looking at heritage flours to give our sourdough different flavours and with increased nutritional values from higher protein and greater content of essential minerals.”
Einkorn, for instance, is one of the earliest forms of cultivated wheat. Emmer was the first widely cultivated domestic wheat, produced initially in Egypt. Khorasan, named after a region in northern Iran, is produced from an ancient variety of durum wheat and provides a wholemeal flour. Some people with intolerances to modern wheat varieties have found they can enjoy products made with khorasan flour.
McNaull left a career in accountancy to pursue a passion for bread-making and now runs the artisan bakery with wife, Anne. He uses only stoneground, organic products from specialist suppliers such as Shipton Mills in Gloucestershire and Dunany Farm near Dundalk.
An enthusiastic supporter of the Real Bread Campaign and Real Bread Ireland, McNaull now produces a range of sourdough, rye and malted products that he handcrafts and packages for distribution.
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