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Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Blacksmith variety wheat bred by Owen Davies and grown at Aby Grange Farm in Lincolnshire. PLEASE NOTE: Our speciality flours are freshly milled in small batches. Depending on our milling schedule orders including speciality flour are generally delivered in 2-5 working days but on occasion may take up to 10 working days. |
This extraordinary organic flour is milled from the new Blacksmith variety of wheat, traditionally bred by Owen Davies.
Stoneground and wholemeal it retains its colour when baked giving a fantastic chocolate colour to breads, pastry and cakes.
Our current batch of Blacksmith Wheat has been lab tested to have protein at 11.4% and a Hagberg reading at 300+.
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 | 1390kJ (327kcal) |
| Fat | 2.0g |
| of which saturates | 0.3g |
| Carbohydrate | 70g |
| of which sugars | 1.4g |
| Fibre | 10g |
| Protein | 12g |
| Salt | 0.01g |
