Stoneground Cereal Flour

Emmer Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£7.99 £8.97

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 suitable for yeasted and sourdough breads, pastry and cakes. 

Our current batch of Emmer is 18.3% protein with a Hagberg falling number of 291.

Domesticated in the Fertile Crescent (probably present day Turkey or Syria) from a wild wheat at least 10,000 years ago, Emmer has a genuine claim to being an ancient grain. Along with Einkorn it was a staple in the Bronze and Iron Age, but over millennia and as new varieties were selected by farmers, it became confined to isolated often mountainous regions of Asia and Europe.

Emmer fell out of favour because, like its ancient cousins Spelt and Einkorn, it doesn't thresh easily and so after harvest an extra process is required to remove the grain from the ear. The Italians continued to prize it for its flavour and use as a wholegrain for farro, and more recently it's been discovered by a wider audience - by farmers because it fits well into low-input systems and by home cooks and bakers because of its nutty flavour, nutritional profile and gluten profile - which many who struggle with modern wheats find more digestible.

Spelt Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

£2.99

Grown for at least 7,000 years, and thought to be a gift from the goddess Demeter by the ancient Greeks, Spelt was a key part...

YQ Wheat Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

£2.99

This flour is revolutionary! It's milled from the YQ (Yield and Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic...

Maris Widgeon Wheat Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.99

One of the last tall wheats to be bred in the UK at the Plant Breeding Institute's famous Maris Lane research centre in Cambridge. 'Maris' featured in the names of many of the grains and vegetables developed there - including our Maris Bead fava beans which were relased at around the same time in the 1960s.

Though popular with bakers and thatchers (who prized its straw), Maris Widgeon was all but replaced by modern short wheats in the 1970s and 80s.  It's making a modest comeback as bakers rediscover its flavour and quality and farmers pick up on its modest requirements and weed competitiveness.

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

Our current batch of Maris Widgeon Wheat is 12.34% protein with a Hagberg falling number of 315.

Squareheads Master Wheat Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.19 £2.49

Squareheads Master is a 19th century variety of milling wheat, grown since the 1860s to provide grain for bread making and straw for thatching. Read more about our Squareheads Master wheat...

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

Our current batch of Squareheads Master Wheat is 11.1% protein and has a Hagberg falling number of 378.

Hen Gymro Wheat Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.99

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.

Malted Wheat, Organic Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.99

UK grown and milled, Malted Wheat Flour adds a delicious nutty, sweet flavour to recipes, especially bread. 

Used in bread, malted wheat flour adds an extra malty flavour. .  

Kent Old Hoary Wheat Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.99

Kent Old Hoary is a tall landrace wheat which would have been grown for baking and was recorded in the 1740s as being one of the principle quality wheats used by London bakers.

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

Our current batch of Kent Old Hoary Wheat is 13.87% protein with a Hagberg falling number of 344.

Khorasan x Rivet Wheat Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.99

Khorasan wheat probably originated in what is now Turkey, Iran or Afghanistan (though possibly not Khorasan province), it would have been widely grown for several thousand years. It has large grains, a delicious flavour and is more nutritious than modern wheats.

But it's incredibly difficult to grow in the UK. Our friend and collaborator Dr Edward Dickin has crossed Khorasan with Rivet wheat (a related variety that grows incrediby well here - in fact it was once simply called English Wheat).

Both Khorasan and Rivet are related to Durum wheat - which, like Khorasan, doesn't grow well here. Our hope was that Ed's cross would grow well here and make a fantastic pasta flour. It certainly does the latter, but it's not as easy to grow as we'd hoped!

Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for pasta, though can also be used in bread, cakes and pastry.

Our current batch of Khorasan x Rivet Wheat is 16.24% protein with a Hagberg falling number of 398.

Einkorn Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

£3.49

Einkorn is a domesticated early wild ancestor of wheat with husks that tightly enclose the grains. It was one of the first plants to be domesticated and cultivated as an arable crop. It's low yielding but requires minimal inputs and can grow on poor soils and marginal land.

Sometimes known as littlespelt in English, the more commonly used German name einkorn literally means "one grain" as each spikelet contains just a single grain.

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

Our current batch of Einkorn is 12.3% protein with a Hagberg falling number of 367.

Atle Wheat Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.99

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 14.5% protein with a Hagberg falling number of 358.

Wheat Semolina, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now £1.99

Organic wheat semolina sifted from stone-ground flour milled at the traditional Worsborough water mill in Barnsley.

Semolina - also known as wheat middlings - is a coarse flour consisting mostly of the nutritious wheat grain germ, a natural by-product of white flour that's sifted out in milling. Highly nutritious and flavoursome, semolina is used in baking and to make pasta, cous cous, pastries and breakfast cereals, as well as the eponymous pudding.

Though we only sell wholemeal flour we still want to find kitchens and bakers keen to use bran and semolina. This is because the process of making white flour involves removing up to 35% of the wheat grain. These parts of the grain, which include semolina and bran, are full of flavour and nutrition. We think it's a pity to feed them to animals or compost them, especially given the effort that goes in to growing them.

Stone-milled at Worsborough Mill in Barnsley from wheat grown in Norfolk.

Wheat Bran, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now £1.49

Organic wheat bran sifted from stone-ground flour milled at the traditional Worsborough water mill in Barnsley.

Bran is the hard outermost layer of wheat grain, a natural by-product of white flour as it's sifted out in milling. It's full of flavour an excellent source of insoluble fibre and other nutrients.

Though we only sell wholemeal flour we still want to find kitchens and bakers keen to use bran and semolina. This is because the process of making white flour involves removing up to 35% of the wheat grain. These parts of the grain, which include semolina and bran, are full of flavour and nutrition. We think it's a pity to feed them to animals or compost them, especially given the effort that goes in to growing them.

Stone-milled at Worsborough Mill in Barnsley from wheat grown in Norfolk.

Wakelyns Q Wheat Flour, Organic, Stoneground

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.19

Q flour grown and milled at Wakelyns Agroforestry, the original home of the revolutionary Q and YQ wheat populations. The sister of the better-known revolutionary YQ...

Triticale Flour, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.79

Triticale is a hybrid of wheat (Triticum aestivum) and rye (Secale cereale), combining the quality and yield potential of wheat with the flavour, adaptability and resilience of rye.

Wholegrain triticale flour has a high protein content and is lower in gluten than other cereals, making it well suited for lighter rye-style breads and crispbreads, as well as biscuits, cakes and muffins.

Our organic triticale flour is grown and milled at Maple Farm, Kelsale in Suffolk.

Wakelyns YQ Wheat Flour, Organic, Stoneground

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.19

YQ flour grown and milled at Wakelyns Agroforestry, the original home of this revolutionary wheat population. This flour is revolutionary! It's milled from the YQ (Yield...

Bakers' Box

Hodmedod's British Pulses & Grains

£15.49

Five different cereal flours and one psuedocereal. Our bakers' box contains many of our stoneground flours, perfect for baking of all kinds. Contents YQ Population...

Hodmedod Selection Box

Hodmedod's British Pulses & Grains

£27.99

A magnificent selection of eleven products from across our range of British-grown pulses, grains, seeds and flour. From our classic Whole Fava Beans - one...