Wheat Flour

An Organic 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.

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.

Flour milled from organic strong hard 100% whole wheat grain. Ideal for oven baked yeast cookery and bread machines.

Our 100 % Wholewheat is milled from our own heritage grains and is ideal for hand made loaves. Through the natural high Gluten content this flour produces a remarkably ?light? wholemeal loaf.

Fine white flour milled from the finest quality organic soft wheat with added raising agents. Ideal for deliciously light homemade cakes.

Spelt grain, triticum speltum, is mentioned in the Old Testament book of Ezekiel. Hildegard of Bingen praised it in the 12th century and it has once again become popular with chefs and nutritionists.

Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 ? 5000BC.

Flour finely milled from soft 100% whole wheat grain, with added raising agents. Ideal for baking light, whole wheat sponges and cakes.

Spelt, triticum speltum, was widely grown in Roman times. It is an ancestor of modern wheat and its genetic heritage is a cross of wild grasses and early cultivated cereals.

Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

A certified organic wheat flour which is a diverse mixture of grain varieties, formed initially of historic varieties Rouge d?Ecosse, Golden Drop & Hunter?s. It is suitable for making real bread (with long fermentation and no additives) and pastries, cakes and biscuits