Our Candidate Bakers and Pastry Chefs have the privilege of baking with BIO-WHEAT™ Stone Ground Unbleached Natural Flour by Golden Reef Milling, produced by the Fourie family on their farm near Caledon in the Overberg. BIO-WHEAT™ flour is stone ground slowly between the stones without exposing it to excessive heat, thereby retaining the nutritional vitamins, wheat germ and fibre.
The term ‘bio-wheat’ refers to the biological farming method of crop rotation and leaving plants left over after harvesting to rest on the field to form natural humus, thereby reducing the need for chemical fertiliser.
The wheat is produced on the Fourie family farm, as well as milled and hand packed on the farm. We believe strongly in farming for the future by caring for the soil today. We can therefore guarantee the quality of this product from field to packet.
Over the years, Heinie & Tirsa Fourie have been part of the Distell Inter Hotel Challenge we have met with them many times, now we are introducing them to you. Take a moment to reflect on what they have to say as not only is BIO-WHEAT™ stone ground, always the best way to maintain the integrity of the flour, but it retains all the natural goodness and texture giving your baking the finest outcomes in terms of health and sustenance.
WHY BIO-WHEAT™?
BIO-WHEAT™ flour is stone ground, which means that unlike commercially milled flour, that is milled at very high temperatures and speed, it is milled at a much slower and cooler temperature. This enables us to retain the wheat germ in our product. The wheat germ is the most important and nutritious part of the wheat kernel. It contains all the important vitamins, especially Vitamin E. It also contains all the necessary enzymes required to digest the gluten in bread properly. This is why a bread baked with BIO-WHEAT™ is a healthier option to bread baked with commercially milled flour. This option of milling gives baked goods a better flavour and aroma that stands out from other products that is commercially milled.
We mill our flour much coarser than other stone ground flours. This enables us to retain even more of the nutritional wheat germ in our product. Because Vitamin E is such a valuable ingredient in many facial products, this is a very lucrative market and the wheat germ is therefore often removed during the commercial milling process. Farmers administer Vitamin E to their sheep rams to increase their fertility. BIO-WHEAT™ retains as much as possible of this important and healthy part of the wheat kernel in our flour.
As mentioned earlier, the wheat germ also contains the enzymes required to digest the complex protein in wheat flour. We have had several testimonials from gluten intolerant people stating that they are able to eat bread baked with our COARSE WHITE FLOUR without suffering from stomach cramps or bloating. This is why it is important that our bakers market their bread as being baked with BIO-WHEAT™; not only as a stone ground flour bread. People will be able to recognize the BIO-WHEAT™ brand as a healthier bread option.
The Pastry Chefs will notice that the CAKE FLOUR is not as refined as other cake flours. But, BIO-WHEAT™ still retains as much as possible of the entire wheat kernel in this product, even though it might be more refined than our coarser milled products it has an excellent rising quality and you’ll also find it is a very workable flour, because of the higher protein quality of the wheat it is milled from.
Another advantage of the coarser milled flour is that you would need to use more water in your recipes to work your dough. This makes your bread more affordable because you need to consider the cost of water in comparison to flour. So, at the end of the day you might be paying a little more for better quality flour, but you will be producing a “heavier” and much more healthy bread, which makes it more money-wise for you to use in your kitchens or bakeries.
For the purpose of this competition we suggest the Pastry Chefs use the CAKE FLOUR for their baking. We would also suggest this choice of flour for the Bakers who will be baking a brioche. For the health bread we suggest using a third each of the COARSE WHITE, WHOLEWHEAT and BARLEY FLOUR. We suggest the COARSE WHITE FLOUR for baking the sourdough bread and then adding your own rye or choose to substitute the rye with BARLEY FLOUR.
FROM THE FOURIE’S KITCHEN FARM-STYLE BREAD
500 g (3 cups) BIO-WHEAT™ Coarse Wholewheat Flour
15 ml (1 tbsp) brown sugar
5 ml (1 tsp) salt
7,5 ml (1 1/2 tsp) instant yeast
15 ml (1 tbsp) oil
12,5 ml (3/4 tbsp) vinegar
450 ml lukewarm water
Mix dry ingredients together. Mix liquids together. Add liquid mixture to dry ingredients and mix together. Spoon into greased, medium-sized bread pan. Allow dough to rise in a warm place or preheated oven at 40ºC for 30 minutes to 1 hour. Preheat oven to 180ºC and bake for 45 minutes to 1 hour. Remove bread pan from the oven and turn out. Allow to cool before slicing.
FROM THE FOURIE’S KITCHEN GRANNY LOAF
500 g (3 cups) BIO-WHEAT™ Coarse White Flour
15 ml (1 tbsp) brown sugar
5 ml (1 tsp) salt
7,5 ml (1 1/2 tsp) instant yeast
15 ml (1 tbsp) oil
12,5 ml (3/4 tbsp) vinegar
400 ml lukewarm water
Mix dry ingredients together. Mix liquids together. Add liquid mixture to dry ingredients and mix together. Spoon into greased, medium-sized bread pan. Allow dough to rise in a warm place or preheated oven at 40ºC for 30 minutes to 1 hour. Preheat oven to 180ºC and bake for 45 minutes to 1 hour. Remove bread pan from the oven and turn out. Allow to cool before slicing.
“BIO-WHEAT™” CARROT CAKE
Ingredients
750 ml (3 cups) BIO-WHEAT™ Cake/ Coarse White Flour
10 ml (2 tsp) baking powder
5 ml (1 tsp) bicarbonate of soda
5 ml (1 tsp) salt
10 ml (2 tsp) cinnamon
500 ml (2 cups) white sugar
4 eggs
250 ml (1 cup) canola oil
5 ml (1 tsp) vanilla extract
750 ml (3 cups) shredded carrots
1 can (440 g) crushed pineapple, drained
2 bananas, mashed
125 ml (1 cup) chopped walnuts
Preheat oven to 180°C. Grease and flour three round cake tins. Mix flour, baking powder, bicarbonate of soda, salt and cinnamon together. Make a well in the centre and add sugar, eggs, oil and vanilla extract. Mix with a wooden spoon until smooth. Stir in carrots, pineapple, bananas and walnuts.
Divide mixture into cake tins and bake for approximately 35 – 40 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool 10 minutes. Remove cakes from the tins to cool.
Cream Cheese Frosting:
1 tub (250 g) Lancewood Cream Cheese
100 g butter, softened
500 ml icing sugar, sifted
5 ml lemon juice
Cream the butter and cream cheese until light and smooth. Add icing sugar gradually, followed by lemon juice and mix gently. Spread the frosting between the layers, on top and sides of the cake.
Follow BIO-WHEAT™ on Facebook https://www.facebook.com/goldenreef.co.za/ and Instagram https://www.instagram.com/biowheat/ to learn more…
