Stoneground Cereal Flour
Wheat Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
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Organic wholemeal wheat flour, milled in small batches through French burr stones at the traditional Worsborough water mill in Barnsley, from Mulika variety wheat grown in Norfolk.
This strong wholemeal flour is perfect for baking bread, with a wonderful flavour and 13.9% protein for a good rise.
Stone-milled at Worsborough Mill in Barnsley from wheat grown in Norfolk.
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 - 25% OFF
Hodmedod's British Pulses & Grains
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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...
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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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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
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.
Complete Product Details
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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
Rye Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
£2.79
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.
Stone-milled at Maple Farm in Suffolk.
Complete Product Details
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Rye Flour has a deep, distinctive flavour traditionallt 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
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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Naked Barley Flour - 25% OFF
Hodmedod's British Pulses & Grains
£3.76
| Our current batch of Naked Barley Flour is best before 14th April 2021 so available at 25% off the usual price. |
Wholegrain Naked Barley Flour is nutritious, versatile and flavoursome, faintly earthy with a delicate sweet aftertaste.
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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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Guest Producer Bundle
Hodmedod's British Pulses & Grains
£34.99
A bundle of some of our favourite products from other British Producers.Over the course of this year we've been adding to our range some carefully...
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Flour by Horsepower, Stoneground Wholemeal Wheat, Organic
Hodmedod's British Pulses & Grains
£3.49
| Organic wholemeal wheat flour, milled from wheat grown using horsepower by J&F Waterer at Higher Biddacott Farm in North Devon. |
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 13.9g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging