£2.49
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Malted wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk. Unlike many malted flours our malted wheat flour is milled from 100% malted wheat flakes and not blended with any other flour. PLEASE NOTE: Our speciality flours are freshly milled in small batches. Depending on our milling schedule orders including speciality flour are generally delivered in 2-5 working days but on occasion may take up to 10 working days. |
UK grown and milled, malted wheat flour adds a delicious nutty, sweet and malty flavour to recipes, especially bread, cakes and baking.
Malted Wheat flour can be used to add flavour to breads and other baked goods.
In breads, use around 150g per 1kg flour.
Malted Wheat Flour
For allergens, including cereals containing gluten, see ingredients in bold
| Typical values | Per 100g |
| Energy | 1452kJ (342kcal) |
| Fat | 1.7g |
| of which saturates | 0.4g |
| Carbohydrate | 79.9g |
| of which sugars | 8.6g |
| Fibre | 9.8g |
| Protein | 10.6g |
| Salt | 0.01g |
Collections: All Hodmedod & Guest Products , Flours – Cereal, Pulse & Pseudocereal , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Stoneground Cereal Flour
Category: Cereal Flour , Flour , Wheat
Type: Flour
Just what I'd been looking for - it lifted the bread we make from our usual mix of flour and grains to a new level. We use at the percentage suggested by Hodmedod's and it works beautifully, adding great flavour. Highly recommended!
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.
I often find fava beans a bit bitter (is it just me?!) so have previously just used them in quite heavily flavoured dishes. Not these ones though - no bitterness at all - just really tasty. I often eat them just with a bit of seasoning and drizzle of oil!
This unusual flour is something everyone should try. I use it in sourdough and yeasted bread, and it makes an unusually dense dough that is actually rather textured and nice to stretch and fold even when using at 50:50 with white. It has a very nice flavour with a long prove - and so far has never over-proved on me by going liquidy. Aside from its unusual flavour and appearance, I have achieved a good firm and edible crust that doesn't turn into nasty shards
I make fantastic tasty hummus with Carlin Peas . I cook up the whole pack, then freeze in very small batches., equivalent to a canful, and they defrost overnight. I sometimes add butter beans or flageolets and vary the flavour with all sorts,…paprika, sun-dried tomatoes, aubergine etc. Or I can add them frozen to meat or veg stews, stir fries etc. love them!!
Really like this dish, great flavour and some real substance to it!
Fantastic grain for making risotto's and stews creates a really great creamy texture during cooking without the addition of dairy (although the addition of dairy elevates everything!) They don't overcook unlike rice so its almost a foolproof alternative, the end results are a moreish bite to the cooked grain.