Cockle-bread

Corncockles - nowhere near our flour

Corncockles – nowhere near our flour

Once upon a time, when corncockles grew in large numbers in wheatfields, their poisonous seeds were a real danger.

They discoloured the flour and made the bread unpalatable – perhaps just as well, unless that’s all there was to eat.

We’ve just bought a 25 kilo sack of flour from the UK because Italian flour isn’t suitable for our breadmaker.

Luckily these days we needn’t worry about it making ‘cockle-bread’.

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