£10.99
14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field. This product is a grist of whole grains &c for milling. Botanical Blend #2 is also available as freshly milled flour, ready to use in bread and baking. |
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 home milling and use in sweet and savoury sourdough baking.
Botanical Blend No2 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.
This mix has been created for home milling and baking, every box of Botanical Blend No2 - Meadow comes with a printed information sheet from the Sourdough School. You can download the information sheet here.
Spelt, Einkorn, Emmer, Rye, Barley, Naked Oats, Poppy Seeds, Buckwheat, Linseed, Peas, Nettle, Cornflower, Rose Petal, Mallow Flower
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
Collections: Available now, Featured, Grists for Milling, Hodmedod & Guest Products, Home Milling, Mixes, Pulses, The Sourdough School
Category: Available, Botanical Blend, Grist, SourdoughSchool
Hodmedod's British Pulses & Grains
£1.69
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 |
Hodmedod's British Pulses & Grains
£1.89 £2.69
Whole organic wheat grain from the revolutionary YQ population, grown by Turners of Bytham in Lincolnshire.
YQ wheat grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
The YQ (Yield and Quality) wheat population was bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. The population is a crop of extraordinary diversity that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.
View full product detailsHodmedod's British Pulses & Grains
£2.39
UK grown and milled, Malted Wheat Flakes add a delicious nutty, sweet flavour to recipes, especially bread.
Used in bread, malted wheat flakes add a rusticity to a loaf and an extra malty flavour. Full of insoluble fibre, they are a nutritious grain that adds texture and flavour.
Malted Wheat flakes can be used to add texture and flavour to breads, porridge and other baked goods.
In breads, use around 150g per 1kg flour. Add in your muesli for extra taste and crunch or even spinkle on top of salads.
Malted Wheat Flakes
For allergens, including cereals containing gluten, see ingredients in bold
Typical values | Per 100g |
Energy | 1452kJ (342kcal) |
Fat | 1.7g |
of which saturates | 0.39g |
Carbohydrate | 80.9g |
of which sugars | 8.6g |
Fibre | 9.8g |
Protein | 10.6g |
Salt | <0.05g |
Hodmedod's British Pulses & Grains
£1.89
Rye Flakes are a delicious and robust cereal, with a distinctive greenish hue and deep flavour. Our organic flakes are produced from rye grain grown at Wimpole Hall Farm in Cambridgeshire.
Rye Flakes make a great basis for breads, crackers, porridge and muesli. Cook them up with all manner of main meals as a pasta or rice substitute, or blend into your favourite snack bars, energy balls and other treats.
View full product detailsGet in touch at hello@hodmedods.co.uk or 01986 467567
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