Tynt Meadow Bread

As the abbey’s bread maker it was natural for me, once we had started brewing beer, to wonder if beer could be used in some of the bread recipes. A little research showed me that brewing and baking have traditionally gone hand in hand, with the village bakery being sited next to the village brewery. The fermenting yeast would be collected from the top of the fermenting beer and be used to raise the bread. This would produce a particular type of bread called barm bread. I experimented with some simple recipes using a bottle of Tynt Meadow, wholemeal flour and dried yeast, and came up with a loaf that was very popular with the monks at supper time.

Tynt Meadow bread-making kit for sale at Christmas

Our novice, Br. Tim, and the shop staff came up with the idea of putting together a Tynt Meadow Bread making kit for sale at Christmas. This would contain all that is needed for making Tynt Meadow Bread at home: flour, yeast, salt, and Tynt Meadow. We were able to source wholemeal flour from a real windmill that makes flour from locally grown wheat. We were unable to get salt sachets of the right size so we had to leave that out but we could easily get yeast sachets of the right size. A simple recipe was produced that doesn’t need any bread making experience and the ingredients were all put together in an attractive package. These were put for sale in our shop as making nice Christmas presents but they proved so popular we have decided to continue selling them throughout the year.

Father Joseph's Bread

Tynt Meadow bread is a full flavoured dark, rich bread that goes particularly well with cheese and fig chutney.

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