Stoneground Cereal Flour
Wheat Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
£2.49
Organic wholemeal wheat flour, milled in small batches on our New American Stone Mill, from Mulika variety wheat grown in Wiltshire.
This strong wholemeal flour is perfect for baking bread, with a wonderful flavour and 13.9% protein for a good rise.
Stone-milled by us from wheat grown in Wiltshire.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame. -
Typical values Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 13.9g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Emmer Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
Sorry, not available right now
| Wholemeal emmer flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from emer grown by Jeremy Dickin at Oak Farm in Lincolnshire. |
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.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Emmer Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Emmer has been analysed as:
- Protein: 18.3%
- Hagberg falling number: 291
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
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...
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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...
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Naked Barley Flour, Organic
Hodmedod's British Pulses & Grains
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| Wholemeal naked barley flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from barley grown at Wimpole Hall in Cambridgeshire. |
Naked barleys are varieties of barley, Hordeum vulgare, that naturally shed their inedible husks so that the whole grain can be milled or eaten without losing any of the flavour or nutrition.
Wholegrain Naked Barley Flour is nutritious, versatile and flavoursome, faintly earthy with a delicate sweet aftertaste.
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Maris Widgeon Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
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| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Maris Widgeon wheat grown by Mark Lea at Green Acres Farm in Shropshire. |
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.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Maris Widgeon Wheat Flour has been analysed as:
- Protein: 12.34%
- Hagberg falling number: 315
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Squareheads Master Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
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| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Squareheads Master variety wheatd grown by Paul and Tobias Watkins at Hulver Farm in Suffolk. |
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.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Blacksmith Wheat has been analysed as:
- Protein: 11.1%
- Hagberg falling number: 378
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Hen Gymro Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
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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.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Hen Gymro Wheat Flour has been analysed as:
- Protein: 13.2%
- Hagberg falling number: 382
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Malted Wheat, Organic Stoneground Wholemeal
Hodmedod's British Pulses & Grains
£2.99
| Malted wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk. |
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. .
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Malted Wheat flour can be used to add flavour to breads and other baked goods.
Cooking instructions
In breads, use around 150g per 1kg flour.
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Ingredients
Malted Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold
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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 -
- Suitable for vegans and vegetarians
- No artificial ingredients
- GM free
Black Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
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| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Blacksmith variety wheat bred by and grown for Owen Davies in Lincolnshire. |
This extraordinary flour is milled from the new Blacksmith variety of wheat, traditionally bred by Owen Davies.
Stoneground and wholemeal it retains its colour when baked giving a fantastic chocolate colour to breads, pastry and cakes.
Our current batch of Blacksmith Wheat has a Hagberg falling number of 360.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Blacksmith Wheat has been analysed as:
- Hagberg falling number: 360
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g - Hagberg falling number: 360
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- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Rye Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
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| Wholemeal organic rye flour, stone-milled in small batches through our own mill at the Hodmedod Mill House or at Maple Farm in Suffolk, from rye grown at Wimpole Hall in Cambridgeshire. |
Our 100% whole grain ‘dark’ rye flour is perfect for traditional European black breads and adds depth of flavour when added to wheat flour breads and pastries.
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Rye Flour has a deep, distinctive flavour traditionally used to make robust, close textured breads.
Cooking instructions
Use alone, or mix with other flours to make bread, pancakes, pastries and biscuits.
- Makes an excellent sourdough starter
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Ingredients
Wholegrain Rye
Allergy information
Contains Gluten
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Typical values Per 100g Energy 1228kJ (304kcal) Fat 1.9g of which saturates 0.3g Carbohydrate 64.1g of which sugars 1.6g Fibre 13.4g Protein 7.8g Salt 0.13g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Kent Old Hoary Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
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| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Kent Old Hoary wheat grown by Mark Lea at Green Acres Farm in Shropshire. |
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.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Kent Old Hoary Wheat Flour has been analysed as:
- Protein: 13.87%
- Hagberg falling number: 344
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Khorasan x Rivet Wheat Stoneground Wholemeal
Hodmedod's British Pulses & Grains
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| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Khorasan x Rivet wheat grown by Ed and Jeremy Dickin in Lincolnshire. |
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.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Khorasan x Rivet Wheat Flour has been analysed as:
- Protein: 16.24%
- Hagberg falling number: 398
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Einkorn Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
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| Wholemeal organic einkorn flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from einkorn grown at Carr House Farm in Yorkshire. |
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.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Einkorn Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Emmer has been analysed as:
- Protein: 12.3%
- Hagberg falling number: 367
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Atle Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
£2.99
| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Atle variety wheat grown by Paul and Tobias Watkins at Hulver Farm in Suffolk. |
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.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Atle Wheat Flour has been analysed as:
- Protein: 14.5%
- Hagberg falling number: 358
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Wheat Semolina, Organic
Hodmedod's British Pulses & Grains
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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.
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Semolina is best known in the UK as the main ingredient of semolina pudding but can be used in many other ways - see these Moroccan recipes for semolina.
Cooking instructions
To make semolina pudding .
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Ingredients
Wheat Semolina
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame. -
Typical values Per 100g Energy 1506kJ (360kcal) Fat 2g of which saturates 0g Carbohydrate 69g of which sugars 0g Fibre 4g Protein 11g Salt <0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Wheat Bran, Organic
Hodmedod's British Pulses & Grains
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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.
Complete Product Details
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Wheat bran has a sweet and nutty flavour. It's great with smoothies, yoghurt, porridge or muesli, or added to bread and other baking.
Cooking instructions
Mix into ingredients for baking (adding to or replacing some of the flour) or sprinkle over porridge, muesli, other cereals, smoothies or yoghurt.
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Ingredients
Wheat Bran
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame. -
Typical values Per 100g Energy 904kJ (216kcal) Fat 4g of which saturates 1g Carbohydrate 22g of which sugars 0g Fibre 43g Protein 11g Salt <0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Wakelyns Q Wheat Flour, Organic, Stoneground
Hodmedod's British Pulses & Grains
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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...
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Triticale Flour, Organic
Hodmedod's British Pulses & Grains
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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.
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Wakelyns YQ Wheat Flour, Organic, Stoneground
Hodmedod's British Pulses & Grains
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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...
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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...
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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...
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Flour by Horsepower, Stoneground Wholemeal Wheat, Organic
Hodmedod's British Pulses & Grains
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Organic wholemeal wheat flour, milled from wheat grown using horsepower by J&F Waterer at Higher Biddacott Farm in North Devon. Bag a free pack! We've a few packs of Flour by Horsepower left with a very short shelf-life - best before end of July 2021. Add a free pack to your order or pay just £2.99 for a 3kg bag. Offer available only while stocks last. One bag only per customer. |
The Waterers believe in farming using as little fossil fuel as possible. Their team of shire horses tends the fields, spreading farmyard manure, preparing the seedbed, sowing the seed and pulling the combine at harvest. The shire horses cause minimal disturbance to the soil, preventing loss of carbon.
Jonathan and Fiona Waterer's flour by horsepower is available in two varieties, milled from Squareheads Master variety or a French landrace. With distinctive flavour and good protein they’re perfect for baking cakes and bread (the Waterer’s preferred recipe is a 60:40 mix with white flour - but 100% Flour by Horsepower produces a delicious wholemeal loaf), or for white sauces, pancakes etc.
Stone-milled at Shipton Mill in Gloucestershire from wheat grown at Higher Biddacott Farm in Devon.
Complete Product Details
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Perfect for bread making, baking and white sauces.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
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Typical values (generic wholemeal flour) Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Botanical Blend #2 - Meadow, Flour
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14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field. This is a freshly milled flour, ready to use in your bread and bakes. Botanical Blend #2 is also available as a grist of whole grains &c for home milling. |
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 use in sweet and savoury sourdough baking.
Originally available as a blend of whole grains, seeds and flowers for home milling, Botanical Blend No, 2 is now available as flour, fresh from the Hodmedod mill.
Botanical Blend No. 2 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.
Complete Product Details
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This mix has been created for home baking. Use as plain wholemeal flour for greater diversity and breadth of flavour in your baking.
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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.
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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