At Kells, taste and provenance are key considerations, which is why in 2016 they began a collaboration with local farmers to grow heritage grains including Ølands Wheat.
Grown on Thomas Butlers’ Farm in Bennettsbridge, just a stone’s throw from the Kells’ mill on the banks of the river Nore in Co Kilkenny, Ølands Wheat produces an exceptional quality flour, which is sold under Kells’ Little Mill brand. The flour‘s unique properties allow bakers and chefs to offer extra special and flavoursome breads to their customers, such as sourdough and yeasted breads, as well as delicious pizza bases.
First grown on the Swedish island of Øland nearly 6,000 years ago, this ancient grain produces an exceptional type of flour that has a high protein content and high falling numbers, two very important elements for making yeast or sourdough leavened bread. Kells is one of the first to mill and offer Ølands Wheat for yeast bread in Ireland and there has already been strong interest from local restaurants using it for their artisan breads and pizza bases.
After harvesting, Kells dry the crop down using a grain dryer, which stops it from spoiling and gives a longer storage time. The grain is then milled using Kells’ traditional stone mill into a white flour. This process delivers all the great flavour characteristics of stone milling while complementing the natural flavour of the Ølands Wheat. The rich flavours are then enhanced further in the hands of skilled bakers and chefs.
Little Mill Native Ølands Plur – product code 2185