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£1.69
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| Whole wheat grains for cooking whole or to use as a grist for home milling. (Looking for Atle Wheat Flour instead?) |
Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.
Our current batch of Atle Wheat is 12.65% protein with a Hagberg falling number of 325.
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 |
Collections: Cereal Grains , Grains & Seeds , Grists for Milling , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Home Milling , Not Mockmills , Pulses, Grains & Seeds from British Farms
Category: Available , Cereal Grain , Grist , Wheat , Wholegrain Cereal
Type: Cereal Grain
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
