- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
£2.99 – Sorry, not available right now
| /
| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Khorasan x Rivet wheat grown by Ed and Jeremy Dickin in Lincolnshire. |
Khorasan wheat probably originated in what is now Turkey, Iran or Afghanistan (though possibly not Khorasan province), it would have been widely grown for several thousand years. It has large grains, a delicious flavour and is more nutritious than modern wheats.
But it's incredibly difficult to grow in the UK. Our friend and collaborator Dr Edward Dickin has crossed Khorasan with Rivet wheat (a related variety that grows incrediby well here - in fact it was once simply called English Wheat).
Both Khorasan and Rivet are related to Durum wheat - which, like Khorasan, doesn't grow well here. Our hope was that Ed's cross would grow well here and make a fantastic pasta flour. It certainly does the latter, but it's not as easy to grow as we'd hoped!
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for pasta, though can also be used in bread, cakes and pastry.
Our current batch of Khorasan x Rivet Wheat is 16.24% protein with a Hagberg falling number of 398.
Perfect for bread making and baking.
Wheat Flour
For allergens, including cereals containing gluten, see ingredients in bold.
| Typical values (generic wholemeal flour) |
Per 100g |
| Energy | 1409kJ (337kcal) |
| Fat | 2.3g |
| of which saturates | 0.6g |
| Carbohydrate | 59.4g |
| of which sugars | 2.7g |
| Fibre | 9.5g |
| Protein | 12.4g |
| Salt | 0.01g |
