Flours, Bread and Baking

This flour is milled from a blend of the finest bread making varieties of UK and continental wheats. Designed for a wide variety of breads including farmhouse loaves and bloomers, sourdoughs and other long fermentation breads, it has a very broad range of uses.

Ground wheat using steel rollers rather than stone is popular with our bakers

Top quality white bread flour made for the professional bread baker from high protein organic wheats.

Ground wheat using steel rollers rather than stone is popular with our bakers

Especially gristed from high protein organic hard wheats, this flour is milled for professional bread production.

Wholemeal spelt flour grown and milled in Scotland. Mungoswells is an arable farm north of Haddington in the 'bread basket' county of East Lothian.

This flour is perfectly suited to long fermentation breads and sourdoughs, although it can also be used for baking yeasted loaves. The natural strength of the wheat protein helps the dough remain in prime condition.

A nod to Wildfarmed's roots in the French countryside, T110 is the perfect balance between a wholemeal and finer white bread flours. Full of the richer, nuttier notes associated with traditional French country loaves. The first Wildfarmed loaves baked at Andy’s farm Naroques were a blend of the T110 and T80 and were available to buy from the village bakery shop in Auch, Gascony.

An Extra Strong Flour milled on the farm at Mungoswells from a variety called AC Barrie which we grow here.

Our Farmhouse flour is a great ?all rounder? for bread, cakes, pastries and most home baking. We remove about 20 % of bran from our classic wholemeal to give an easier baking experience.

Ideal for rolls, crusty breads and other fermented goods.

Ideal for white seeded bread & rolls.

Whole crisp golden malted wheat flakes provide wonderful texture, and malted barley contributes a soft, rich, malty flavour. We call this a ?light? flour because it has a higher percentage of white flour than wholemeal

A bread flour packed full of flavour due to the delicious blend of malted grains and wheat flour, carefully chosen by us to add a richness and colour to your loaves. Suitable for both yeasted and sourdough breads.

Whole crisp golden malted wheat flakes provide wonderful texture, and malted barley contributes a soft, rich, malty flavour. We call this a ?light? flour because it has a higher percentage of white flour than wholemeal.

Expertly blended organic wheat, rye and barley malt flours with malted wheat flakes for delicious loaves and rolls.

Ideal for brown bread, rolls and cakes.

A finely milled blend, full of natural vitality that makes this flour produce extensible dough that is easy to work with by hand. It’s naturally creamy in texture and balanced in structure making it ideal for a wide range of types of dough.