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Message: <blockquote data-quote="Mad as Fish" data-source="post: 143852" data-attributes="member: 396">If I might step in here I'd like to add a little more detail.Modern bread demands wheat of a certain type, commonly referred to as hard wheats. These grains have a high protein content/good gluten (requiring plenty of sunshine) and a low alpha amylase activity. This is the natural enzyme that turns starch into sugars and is activated by moisture.  Trying to grow this sort of wheat in Ireland's cloudy wet climate is a struggle and breadmaking wheats don't carry the premium they once did, certainly not enough to compensate for their lower yields.I have tried searching for flour mills in Ireland and came a cross a link that suggested that there were 8 still operating here, but the link wouldn't open. I certainly don't see flour tankers coming in by ferry, not through Rosslare anyway, so I am guessing we still have the capacity to mill imported wheat, either from North America or France.</blockquote>

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