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Whole wheat grains for cooking whole or to use as a grist for home milling. (Looking for Flanders Wheat Flour instead?) Once popular with millers and bakers, Flanders is quite unlike any other British wheat, being soft but with good bread making qualities. |
Flanders is a winter-sown medium-straw wheat, grown in Britain in the 1970s and 80s but now almost extinct.
Our Flanders wheat is grown by Jeremy Dickin at Oak Farm in Lincolnshire.
Wheat is one of the most common foods but whole wheat grains – or wheatberries – are rarely used. But they're a versatile, tasty and nutritious ingredient with the full flavour of wheat, whole or freshly milled.
To cook as a whole grain: Rinse, bring to the boil, then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Wheat Grain
For allergens, including cereals containing gluten, see ingredients in bold.
| Typical values (raw whole grains) |
Per 100g |
| Energy | 1331kJ (318kcal) |
| Fat | 2.1g |
| of which saturates | 0.3g |
| Carbohydrate | 64.8g |
| of which sugars | 2.1g |
| Fibre | 9.6g |
| Protein | 10.5g |
| Salt | 0.01g |
