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Dunany Flour
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There is a long history of milling in Ireland, and in times when famine was a constant threat, bread was seen as the lucky charm which would ward off hunger. No crust or crumb would be wasted, with scraps saved for making puddings or as a thickener in stews. The traditional mills which exist today are not only a homage to what has come before but also play a key part in a more sustainable future. Andrew and Leonie Workman live and work and Dunany Flour, a traditional 4th generation family farm enterprise in Country Louth. The flour is all homegrown and as well the milling and packaging process all takes place at the farm. They located right by the coast so not only are they surrounded by stunning views but being near the sea also brings up the mineral content of the flour.

  • Watch as Andrew and Leonie take you through the full process from harvested crop to milling to then packaging. As a country, if you go back a few 100 years every parish had a mill but now there are only a small handful of people still milling in this way.
  • Rye is an old fashioned crop that has been around in Ireland for a long time. It’s robust and can grow anywhere - even in a bog! It used to be considered a poor quality flour but in fact, there was nothing wrong with it other than being less fashionable than white flour. Times are changing though, refined flours which were once a symbol of the rich, are actually losing out to the healthier wholemeal cousin.
  • Protein rich flours like a strong white flour, often find their way into pastas and big, fluffy yeast loaves. Bread companies like these big fluffy loaves as air costs nothing! For soda bread though, a lower protein flour is better so you don’t get a stodgy middle.
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I've worked in Michelin kitchens around the world including Ireland's Chapter One and I'm keen to make Irish fine dining more accessible.