Wheat Flour

Carefully milled, organic, strong flour for tasty wholemeal bread baking.

This wholemeal flour, with its unique balance of flavours and textures, is prepared by our miller in stout elm wood bins. It is a perfect blend of a rare single variety of English wheat called Maris Widgeon, combined with top quality organic wheat from the continent.

Both easy to use and packed with flavour, it gives great all round results. Suitable for tin loaves, farmhouse breads, rolls, and bread machines alike. You can also use it for sourdoughs. An ideal wholemeal flour to get you started on your baking journey!

Wildfarmed 100% wholemeal flour is packed full of flavour and full of nutrients. This wholemeal retains all the goodness and nutrients straight from their farms' rich, biodiverse ecosystems. A traditional wholemeal flour perfect for all bread types, with deep malt notes and warming nutty tones, wholemeal’s rich flavours and aromas marry beautifully with its full nutritional profile.

A Strong Wholemeal Bread Flour milled on the farm at Mungoswells from bread making varieties which are grown here.

A Strong Wholemeal Bread Flour milled on the farm at Mungoswells from bread making varieties which are grown here.

An Organic Strong Wholemeal Bread Flour milled on the farm at Mungoswells from bread making varieties which are grown here.

An Organic Strong Wholemeal Bread Flour milled on the farm at Mungoswells from bread making varieties which are grown here.

Our Unbleached White is milled from our own heritage grains and is ideal for bread machines and all ovens alike. It rises well and produces when baked a lovely creamy colour with a light crust.

Our Unbleached White is milled from our own heritage grains and is ideal for bread machines and all ovens alike. It rises well and produces when baked a lovely creamy colour with a light crust.

Our Unbleached White is milled from our own heritage grains and is ideal for artisan breads made with sourdough or yeast. It rises well and produces when baked a lovely creamy colour with a light crust.

Milled from strong hard wheat and sieved to make a fine wheat bread flour. Ideal for use in bread machines, for oven baked yeast cookery and profiteroles.

It took us years to perfect this stoneground ?white? flour, which crosses the divide between a traditional stoneground wholemeal, and a modern white bread flour. We source all the wheat from Trull Farm, a local organic grower.

Wildfarmed's T65 is a brilliant all-round white bread making flour. It gives bread a light open texture and works as a good introduction to their flour. T65 is the closest flour to a conventional strong bread flour. Although its headline protein content may not be as high as other white flours, T65 has great elasticity and oven spring.

A Strong Bread Flour milled on the farm at Mungoswells from a Class 1 bread milling variety called Paragon which is grown here

A Strong Bread Flour milled on the farm at Mungoswells from a Class 1 bread milling variety called Paragon which is grown here

An Organic Strong Bread Flour milled on the farm at Mungoswells from a Class 1 Organic bread milling variety called Mulika which is grown here

An Organic Strong Bread Flour milled on the farm at Mungoswells from a Class 1 Organic bread milling variety called Mulika which is grown here