Mention the Mosse family name in Kilkenny, and you will quickly learn that they have been an integral part of the industrial heritage of Ireland’s South East for centuries. Here on the banks of the River Nore, the Mosse family have been milling stoneground Irish wholemeal flours in “The Little Mill” for over seven generations under the Kells Wholemeal brand.

Over the years the Mosse family have perfected the art of following traditional craft while catering for the modern market. Producing a wide variety of innovative, traditional bread mixes has seen this Irish company continue to blossom in Ireland and today Kells Wholemeal supply over 300 bakeries at home and we are thrilled to bring the news that this Irish Pubs Global partner is now supplying Irish pubs around the world with their authentic Irish bread mixes.

Robert Mosse, the current Managing Director and sixth generation of Mosse at the mill, sees innovation and diversification as central to the company’s future. Robert has invested a lot of time in new product development particularly in developing products free from additives with 100% natural flavours and colours. Their stoneground wholemeals are as natural a product as you can get, it retains all of its nutritional values and the process to produce it remains the same as it was hundreds of years ago. 

the little mill (2)

The Kells range of Irish Soda Bread mixes are an easy to use option to create superb, authentic Irish Soda Breads for your pub or restaurant. It is simply not possible to produce the same wonderful flavour and familiar texture with just any flour from anywhere in the world. The blend and the way in which the wheat is ground makes the biggest difference in producing what is a quintessentially Irish traditional product. – One which is always in the top 10 of any of those “Things I miss about Ireland” lists you’ll come across on many websites! Using traditionally stoneground wholemeals and developed with years of expertise, the Kells mixes mean you can have freshly baked soda bread every day in your pub’s food offering. Slather on some real Irish butter and your customers will actually experience a real taste of Ireland.

“Premix blends are simply recipes that we created. We do all the weighing up of ingredients and you just mix and bake. By using one of our blends you can save money and time by producing perfect, authentic breads every time, in turn using those savings to develop other areas of your business.” says Robert Mosse. “It eliminates the labour of weighing individual items; simplifies the preparation and production process; improves production consistency; shortens manufacturing times and reduces storage requirements.”

One of the most popular products in the Kells Wholemeal portfolio of Irish Soda Bread blends is Nore Soda. “Nore Soda continues to be one of our most popular blends, as it delivers a high quality brown buttermilk soda bread so traditionally loved in Ireland. With its green/brown tint in the crumb, distinctive flavour and a mixture of sweet and creamy aroma it’s a winner every time.”

Why not try out these easy and delicious recipes below using Kells Nore Soda Mix to provide your customers with something authentically Irish which they’ll simply not get anywhere else!

Kells Wholemeal Brown Bread

Kells Wholemeal are now exporting their Irish bread and cake mixes in a variety of sizes to Irish pubs all around the world. Premium Members of Irish Pubs Global will receive an exclusive, free sample pack of Kells Wholemeal bread mix, easy-recipes and a proper baking tin to make the perfect traditional Irish breads.Contact them via their website for more details.  www.kellswholemeal.ie

Recipe for Black Pudding Soda Bread

Ingredients:

Kells Nore Soda Bread Mix : 1,000 grams

Buttermilk (full fat) : 750 grams (Adjust to suit requirements)

Irish Black Pudding (crumbled into small pieces): 250 grams

If buttermilk has no fat content replace 20 grams of buttermilk with vegetable oil.

Suggested Method:

  1. This recipe is for a ‘no time dough’.

  1. Add the Nore Soda and Buttermilk together. For a spiral mixer, mix 1 minute on slow and 30 seconds to 1 minute on fast. (Adjust mixing to suit machine performance).

  1. For a planetary mixer, with a beater, mix 1 minute on 1st speed and 30 seconds to 1 minute on 2nd (Adjust mixing to suit machine performance).

  1. Add in the Black Pudding and mix for another minute.

  1. Allow to rest for about 1 minute before dividing into two to allow bran to soak up moisture.

  1. After dividing, round up and rest for 1 minute approximately. (Use bakers or retail white dusting flour as required.)

  1. Flatten slightly or shape as required and top dress with flour (optional) and cut dough as required (a cross on a round is traditional, a horizontal cut on a rectangular tin bread is usual).

  1. Bake as per normal soda bread. For a 450g tin bread bake at 230C (445F) for 30-35 minutes in a deck oven. For a 1.75kg round oven bottom loaf (bake on a tray) bake at 230C (445F) for 35-40 minutes in an electric deck oven. Adjust baking time and temperature to suit oven performance and oven type and customer colour requirements. If unsure ask for details.

Recipe for Guinness and Treacle Soda Bread

Ingredients:

Kells Nore Soda Bread Mix : 1,000 grams

Guinness  : 750 millilitres (Adjust to suit requirements.)

Treacle : 50 grams

Suggested Method:

  1. This recipe is for a ‘no time dough’.

  1. Add all the ingredients together. For a spiral mixer mix 1 minute on slow and 30 seconds to 1 minute on fast. (Adjust mixing to suit machine performance).

  1. For a planetary mixer, with a beater, mix 1 minute on 1st speed and 30 seconds to 1 minute on 2nd (Adjust mixing to suit machine performance).

  1. Allow to rest for about 1 minute before dividing into two to allow bran to soak up moisture.

  1. After dividing, round up and rest for 1 minute approximately. (Use bakers or retail white dusting flour as required.)

  1. Flatten slightly or shape as required and top dress with flour (optional) and cut dough as required (a cross on a round is traditional, a horizontal cut on a rectangular tin bread is usual).

  1. Bake as per normal soda bread. For a 450g tin bread bake at 230C (445F) for 30-35 minutes in a deck oven. For a 1.75kg round oven bottom loaf (bake on a tray) bake at 230C (445F) for 35-40 minutes in an electric deck oven. Adjust baking time and temperature to suit oven performance and oven type and customer colour requirements. If unsure ask for details.

See www.kellswholemeal.ie for more details and tips.