Eureka Wholemeal Flour

This wholemeal flour from Eureka contains the works – all the fibre and dense nutrition that is included in the wheat germ and bran. Bake up your own hearty homemade health bread or add this flour to whatever you bake to sneak in some added nutrition and tastiness to bargain. All of Eureka’s hearty flours are farmed in naturally enriched soil, using the ancient method of crop rotation, the healthy soil in turn reducing the need for pesticides and producing nutrient rich food. They're then stone ground using a slower-grinding mill that creates minimum heat, preserving the natural goodness of their nutrients. Wholemeal flour is higher in fibre, making it great for your digestive system.

• Wholemeal flour still contains all the wheat germ and bran
• High in fibre and nutrients
• Has a protein count of 11%
• Stone ground & slow ground to retain sensitive nutrients
• Grown in naturally enriched soil using the ancient method of crop rotation, creating healthy soil which reduces the need for pesticides
• No additives or preservatives
• Locally produced in the Helderberg and Swellendam
• Much more economical & eco-friendly than commercial flour

Store in an airtight container and use by Best Before date.

Recipe for Eureka Health Bread:
Ingredients:

• 1 ½ cups (625ml)) unbleached wholemeal Flour
• 1oml (2 tsp) salt
• 5ml (1 tsp) instant yeast
• 125 ml (1/2 cup) sunflower seeds
• 450 ml (1 ¼ cups) water

Method:

• Mix the dry ingredients with a whisk
• Add the water and mix well with a strong wooden spoon
• Cover the dough and let it rise for 10 – 12 hours
• After 10 – 12 hours remove and place on a floured surface
• Take the sides of the dough – pull and fold over, press at the side to keep the air bubbles inside
• Repeat until all the sides have been pulled and folded over
• Sprinkle a cotton cloth with flour, place in a small basket, fold the cloth over the dough and let it rise for 2 hours
• Place a medium sized pot in the oven at 220 degrees Celsius for 30 mins
• Remove and smear with oil
• Place the dough in the pot and cover with lid
• Bake at 220 degrees Celsius for 35 mins
• Remove the lid for the last 15 mins to allow the crust to form

Ingredients

Locally biological wheat grown by 7^th generation wheat farmers

Allergens: Wheat, gluten

Nutritional Information (per 100g serving):

• Energy: 1327kJ
• Protein: 11.28 g
• Total carbohydrates: 68.1g
• Fat: 1.3g
• Total dietary fibre: 5.7g
• Total sodium: 3.87mg