Wheat Flour

Grown in Fife, this heritage grain mix is grown and milled onsite by our good friend Andrew Whitley

Our Wholemeal Spelt is finely milled to give you a silky texture and maximum flavour. We grow a true Spelt variety called Oberkulmer Rotkorn and not a wheat-Spelt cross as now mostly used by farmers. Spelt has traditionally more stretch than strength so bake it in a tin to keep the shape or mix with wheat flour.

Like wheat, spelt contains gluten and so produces good bread which people prize for its flavour and its natural richness of minerals. Known as an ancient or 'Heritage' grain, spelt may be of interest to some people who have wheat allergies

100% wholegrain spelt flour that has complex flavours and bakes a delicious loaf.

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

Quality flour from East Lothian

Finely milled, organic flour with added raising agents for perfectly risen sponges and cakes.

A fine unbleached flour with added raising agents for cake making; Ideal for deliciously light home made cakes like lemon sponge cake

Ideal for cakes, pastries and biscuits.

Ideal for biscuits, cakes, pastries, muffins and baked goods.

Milled a little differently to Wildfarmed's other flours, using a process that splits the grain prior to milling, T55 comes out a lot whiter and finer than the others in the range. Developed initially to make udon noodles, but produces excellent results in pasta and pastries as well.

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

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.

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 artisan breads made with sourdough or yeast. It rises well and produces when baked a lovely creamy colour with a light crust.

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