New Harvester Wheat Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from New Harvester variety wheat grown by Paul and Tobias Watkin at Hulver Farm in Suffolk.

New Harvester is a late 19th century variety of wheat, probably one of the first improved selections for bread wheat.

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

Our New Harvester is grown at Hulver Farm in Suffolk by Paul Watkin and his son Tobias - Sheaf: Harvest 2022 has a beautiful photo essay by Richard Allenby-Pratt on the Watkins' farm.

As their main interest is in thatching straw (this wheat grows well over a meter tall), with the grain a by-product, the wheat is cut with a reaper-binder rather than a combine harvester (which would also thresh the grain out) so as not to damage the straw. The binder ties the cut wheat into sheaves which are then stacked or 'shocked' into stooks in the field to dry.

Once dry, Paul and Tobias use an early 20th century Ransome's threshing machine, powered by a traction engine, to gently separate the grain from the straw - see it in action!

Complete Product Details

  • Perfect for bread making and baking.

  • Ingredients

    Wheat Flour

    Allergy information

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

  • The nutritional figures below are for generic wholemeal flour.
      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

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