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|Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Hen Gymro variety wheat grown by Mark Lea at Green Acres Farm in Shropshire.|
Hen Gymro or 'Old Welsh', is a landrace wheat once widely grown in Wales and well suited to the wetter climate. It gradually disapeared from cultivation in the first half of the 20th century to be replaced by shorter modern wheats that responded well to synthetic nitrogen and produced a high yield.
Genetically diverse, adaptive and well suited to poorer soils and organic systems, Hen Gymro has been brought back form functional extinction (it existed only in seed banks) by Andy Forbes of The Brockwell Bake Association and the Welsh Grain Forum and is now being grown on a handful of farms in Wales and bordering counties.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.
Our current batch of Hen Gymro Wheat is 13.2% protein with a Hagberg falling number of 382.
Perfect for bread making and baking.
For allergens, including cereals containing gluten, see ingredients in bold.
(generic wholemeal flour)
|of which saturates||0.6g|
|of which sugars||2.7g|