Milling Wheat, Squareheads Master, Wholegrain
Hodmedod's British Pulses & Grains
£2.99
| Squareheads Master is a 19th century variety of milling wheat, grown since the 1860s to provide grain for bread making and straw for thatching. |
Our Squareheads Master wheat is grown at Hulver Farm in Suffolk by Paul Watkin and his son Tobias. 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!
This crop of Squareheads Master was threshed at Henham Steam Rally, which is held a few miles from our Bean Store.
Complete Product Details
-
Mill uncooked grains to produce a tasty and versatile flour.
-
Ingredients
Wheat Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
-
Please note these are published nutritional values for wheat in general. Actual values, particularly the protein content, vary significantly between varieties and harvests.
Typical values Per 100g, raw whole grains 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 -
Suitable for vegans and vegetarians
New Harvest is thought to be the same as variety as Webb's New Harvester.
Customer Reviews
You may also like...
Botanical Blend #2 - Meadow
£29.99 £35.99
| 14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field. |
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).
Complete Product Details
-
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.
-
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
Wheat Grain, Organic Wholegrain
Hodmedod's British Pulses & Grains
£1.49 £2.69
Wheat is one of the most common foods but whole wheat grains - sometimes known as wheatberries - are surprisingly rarely used. They're a versatile, tasty and nutritious ingredient that brings the full flavour of wheat, whether used whole or freshly milled.
The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
Our current batch of wheat is from a crop of Paragon variety, a spring wheat variety well suited for bread-making, being relatively hard / high in protein. It works best with a long fermentation for sourdough baking.
Complete Product Details
-
Add cooked wheatberries - or if cooking time allows, dry grains - to soups, stews and casseroles.
Use cooked or toasted grains as the basis for or tasty addition to salads.
Mill uncooked grains to produce a tasty and versatile flour.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
-
Ingredients
Wheat Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
-
Typical values Per 100g, raw whole grains 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 -
Suitable for vegans and vegetarians
Miller's Box - Autumn 2020
Hodmedod's British Pulses & Grains
Sorry, not available right now
Our Milller's Box contains a selection of grains and other seeds for home milling - perfect grists for your Mockmill or other domestic mill. From...
View full product details
Rye, Organic Wholegrain
Hodmedod's British Pulses & Grains
£2.69
Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.
Complete Product Details
-
Add cooked rye - or if cooking time allows, dry grains - to stews and casseroles. Add cooked grains to salads.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
-
Ingredients
Rye Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
-
Typical values Per 100g Energy 1,351kJ (318kcal) Fat 2.1g of which saturates 0.3g Carbohydrate 65.8g of which sugars 2.1g Fibre 9.6g Protein 8.0g Salt 0.01g -
Suitable for vegans and vegetarians