Dunany Flour Organic Wholemeal "Extra Coarse"

Dunany Flour Organic Wholemeal "Extra Coarse"

1.5kg
€5,80
€5,80
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Dunany Flour Organic Wholemeal "Extra Coarse"
  • Dunany Flour Organic Wholemeal "Extra Coarse"
  • Dunany Flour Organic Wholemeal "Extra Coarse"
  • Dunany Flour Organic Wholemeal "Extra Coarse"
Dunany Flour Organic Wholemeal "Extra Coarse"

Ireland · Louth

Dunany Flour Organic Wholemeal "Extra Coarse"

€5,80
€5,80

Dunany Organic Flour is grown, dried, milled and packaged in Dunany, Co Louth by the Workman Family. Our high standard, quality grain – particularly wheat – produces a wholesome, nutty, coarse-grained flour which is exceptionally good in traditional soda bread recipes.
 
 
ProducerDunany Flour RegionLouth
Weight

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Description

Dunany Flour Organic Wholemeal "Extra Coarse"

Dunany Organic Flour is grown, dried, milled and packaged in Dunany, Co Louth by the Workman Family. Our high standard, quality grain – particularly wheat – produces a wholesome, nutty, coarse-grained flour which is exceptionally good in traditional soda bread recipes.
Nutritional Information
Nutrient Per 100g
Energy 1380kJ/327kcal
Fat 2.1g
-of which Saturates 0.3g
Carbohydrate 62.2g
-of which Sugars 10.0g
Fibre 12.6g
Protein 8.6g
Salt 0.1
Serving & Storage
Ingredients & Allergens

wholemeal flour

For allergens, see ingredients in bold.
Recipes

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Dunany Flour

Meet Our Producers

Dunany Flour

Drogheda, Co. Louth, Ireland

Dunany Flour is a family-run organic farm and milling business based in Togher, near Drogheda, County Louth, Ireland. It is run by the Workman family, who have farmed the land for several generations and fully converted the farm to organic production in 2006. The company grows, harvests, stone-mills, and packs its own grains on-site, producing a range of organic flours including spelt, rye, and wholemeal wheat. All milling is done in small batches to preserve freshness, flavour, and nutritional quality. Dunany Flour is known for its “field-to-flour” approach, sustainability focus, and traditional stone-ground methods that create rich, nutty flours widely used in artisan baking.

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