Free delivery on orders over £40
Menu 0

Flours – Cereal, Pulse & Pseudocereal

Home   Flours – Cereal, Pulse & Pseudocereal   Flour   Page 1 of 1
 

Botanical Blend #2 - Meadow, Flour

Sourdough School

£17.99

14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field.

This is a freshly milled flour, ready to use in your bread and bakes. Botanical Blend #2 is also available as a grist of whole grains &c for home milling.

Created by Vanessa Kimbell of the Sourdough School and blended here at the Bean Store from grains and seeds grown by UK farmers, this botanical base mix is designed for use in sweet and savoury sourdough baking.

Originally available as a blend of whole grains, seeds and flowers for home milling, Botanical Blend No, 2 is now available as flour, fresh from the Hodmedod mill. 

Botanical Blend No. 2 is the first of several blends we plan to offer, all are the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets.

Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking which can be bought separately (with a £5 Hodmedod voucher) or with the blend (without a Hodmedod voucher, but with a £6 discount).

The Sourdough School: Botanical Blends information sheet is available as a free pdf download.

Complete Product Details

    • This mix has been created for home baking. Use as plain wholemeal flour  for greater diversity and breadth of flavour in your baking.

    • Ingredients

      Spelt, Einkorn, Emmer, Rye, Barley, Naked Oats, Poppy Seeds, Buckwheat, Linseed, Peas, Nettle, Cornflower, Rose Petal, Mallow Flower

      Allergy advice

      For allergens, including cereals containing gluten, see ingredients in bold.

    • Typical values Per 100g
      Energy 1,455kJ (339kcal)
      Fat 3.6g
      of which saturates 0.5g
      Carbohydrate 40.1g
      of which sugars 1.2g
      Fibre 11.2g
      Protein 15.4g
      Salt <0.02g

    • Suitable for vegans and vegetarians

View full product details
 

YQ Wheat Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

£2.99

This flour is revolutionary! It's milled from the YQ (Yield and Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic...

View full product details
 

Fava Bean Flour, Organic

Hodmedod's British Pulses & Grains

£2.99

Fava bean flour has a subtle flavour and is great in both savoury and sweet dishes, either used alone or mixed with other flours. It's perfect for pizzas and pancakes, batters and bhaji, and is excellent for thickening sauces.

Gluten-free. Milled in Gloucestershire from British-grown Organic Split Fava Beans.

What are fava beans? Find out here...

View full product details

 

Yellow Pea Flour, Organic

Hodmedod's British Pulses & Grains

£2.99

Great Taste 2016 Award Winner

This sweet and nutty tasting light yellow flour is ideal for sweet and savoury baking. It's great for cookies, batters, scones, pancakes and more. Use to thicken sauces or make the best gravy.

Gluten-free. Milled in Gloucestershire from British-grown Split Yellow Peas.

View full product details
 

Quinoa Flour, Organic

Hodmedod's British Pulses & Grains

£3.99 £4.99

Quinoa flour has a subtly earthy and nutty flavour, working well in both sweet and savoury baking. It's great for cakes, cookies, and biscuits as well as making excellent pancakes, tortillas, pies and breads.

Gluten-free. Milled in Essex from British-grown White Quinoa.

View full product details
 

Spelt Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

£2.99

Grown for at least 7,000 years, and thought to be a gift from the goddess Demeter by the ancient Greeks, Spelt was a key part...

View full product details

 

Einkorn Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now

Wholemeal organic einkorn flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from einkorn grown at Carr House Farm in Yorkshire.

Einkorn is a domesticated early wild ancestor of wheat with husks that tightly enclose the grains. It was one of the first plants to be domesticated and cultivated as an arable crop. It's low yielding but requires minimal inputs and can grow on poor soils and marginal land.

Sometimes known as littlespelt in English, the more commonly used German name einkorn literally means "one grain" as each spikelet contains just a single grain.

Stoneground and wholemeal it retains its full nutrients and flavour and is suitable for yeasted and sourdough breads, pastry and cakes. 

Our current batch of Einkorn is 12.3% protein with a Hagberg falling number of 367.

 

Complete Product Details

  • Perfect for bread making and baking.

  • Ingredients

    Einkorn Flour

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • The nutritional figures below are for generic wholemeal flour. Our current batch of Emmer has been analysed as:
    • Protein: 12.3%
    • Hagberg falling number: 367
    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
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging
View full product details
 

Emmer Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

Sorry, not available right now

Wholemeal emmer flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from emer grown by Jeremy Dickin at Oak Farm in Lincolnshire.

Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.

Stoneground and wholemeal it retains its full nutrients and flavour and is suitable for yeasted and sourdough breads, pastry and cakes. 

Our current batch of Emmer is 18.3% protein with a Hagberg falling number of 291.

Domesticated in the Fertile Crescent (probably present day Turkey or Syria) from a wild wheat at least 10,000 years ago, Emmer has a genuine claim to being an ancient grain. Along with Einkorn it was a staple in the Bronze and Iron Age, but over millennia and as new varieties were selected by farmers, it became confined to isolated often mountainous regions of Asia and Europe.

Emmer fell out of favour because, like its ancient cousins Spelt and Einkorn, it doesn't thresh easily and so after harvest an extra process is required to remove the grain from the ear. The Italians continued to prize it for its flavour and use as a wholegrain for farro, and more recently it's been discovered by a wider audience - by farmers because it fits well into low-input systems and by home cooks and bakers because of its nutty flavour, nutritional profile and gluten profile - which many who struggle with modern wheats find more digestible.

Complete Product Details

  • Perfect for bread making and baking.

  • Ingredients

    Emmer Flour

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • The nutritional figures below are for generic wholemeal flour. Our current batch of Emmer has been analysed as:
    • Protein: 18.3%
    • Hagberg falling number: 291
    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
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging
View full product details
 

Marrowfat Pea Flour, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now

Milled from our award-winning Organic Marrowfat Peas, this light green flour has a delicate pea flavour and works well in sweet and savoury baking, just like our Yellow and Green Pea Flours. Try it in batters, fritters, pancakes, bhajis, dhosas or for quick and easy soups, sauces and dips.

Gluten-free. Milled from British-grown Organic Marrowfat Peas.

View full product details

 

Wakelyns Q Wheat Flour, Organic, Stoneground

Hodmedod's British Pulses & Grains

Sorry, not available right now

Q flour grown and milled at Wakelyns Agroforestry, the original home of the revolutionary Q and YQ wheat populations. The sister of the better-known revolutionary YQ...

View full product details
 

Wakelyns YQ Wheat Flour, Organic, Stoneground

Hodmedod's British Pulses & Grains

Sorry, not available right now

YQ flour grown and milled at Wakelyns Agroforestry, the original home of this revolutionary wheat population. This flour is revolutionary! It's milled from the YQ (Yield...

View full product details
 

Green Pea Flour, Organic

Hodmedod's British Pulses & Grains

£2.99

With its pale green hue and subtle pea flavour, this flour is perfect for both sweet and savoury baking. It's great for batters, pancakes, bhajis, dhosas and makes quick and easy soups, sauces and dips.

Gluten-free. Milled in Gloucestershire from British-grown Split Green Peas.

View full product details

 

Wrinkled Pea Flour

Hodmedod's British Pulses & Grains

£2.99

Milled from our wonderful wrinkled peas, this flour has a distinctively grassy and nutty flavour. The especially high levels of resistant starch in wrinkled peas provide excellent nourishment for our gut flora.

Wrinkled peas are mostly grown for freezing but if not harvested in time they go to waste. Not these ones!

This light green flour has a delicate flavour and works well in sweet and savoury baking, just like our Yellow and Green Pea Flours. Try it in batters, fritters, pancakes, bhajis, dhosas or for quick and easy soups, sauces and dips.

We look forward to hearing how you've cooked yours!

Grown at Great Glemham Farms in Suffolk's Alde Valley.

 

View full product details
 

Galette Flour

Hodmedod's British Pulses & Grains

£2.49 £2.99

Stone milled from British buckwheat, this flour is perfect for traditional Breton galettes or crêpes, buckwheat pancakes served with sweet or savoury fillings.

Full of flavour our galette flour is also good for savoury baking, cakes, biscuits and tarts.

Grown in Wiltshire, milled in small batches by Hodmedod in Suffolk. 

View full product details