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£4.99
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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 Research Centre. The population is a crop of extraordinary diversity, that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.
YQ flour has great texture and flavour, and is suitable for sourdough breads, pastry and cakes. It's a wholemeal flour stoneground from organically grown wheat and retains all the nutrients and wholesome flavour of wholegrain wheat.
Collections: All Pulses, Grains, Seeds, Flakes, Flour & More from Hodmedod & our Guest Producers , Flours – Cereal, Pulse & Pseudocereal , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Organic , Stoneground Cereal Flour , YQ: Revolutionary population wheat grain, flour & bread
Category: Cereal Flour , Flour , Organic , Wheat , YQ
Type: Flour
I have used this flour to make Sourdough tin bread and the the egg custard tarts from the recipes. Both turned out really well. The bread came out well risen and has a good crumb and texture. The aroma and flavour are exceptional. There is a nice depth and sweetness to the wheat. It toasts well also. I made the Egg custard in a flan dish. I have made three since. The pastry is really short and crisp and holds up well against the rich custard. They are delicious and don’t last long. YQ really is an exceptional and versatile flour.
I have begun making sourdough bread and Hodmedod’s is the best stoneground wholewheat I have tried. I made my own starter from scratch which required patience, but it worked and I have made two loaves since and looking forward to making more now we have devoured both! Will definitely buy again.
Great
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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.
So easy to prep, I'm using them in hot and cold dishes. My new favourite hummus base. I love that they are grown in the UK, I have ordered these twice now.
I bought this naked (hulless) barely to try and grow as it can be processed easily, but I ended up eating it all and not planting any. I have sprouted some, roasted it and used for a tasty sweet flour, soaked overnight and cooked in soup, but my favourite is soaking, cooking and using in a (kind of) Tabbouh - lots of cucumber tomato, parsley, mint with the addition of finely chopped sautéed onion, garlic and whole cumin and coriander seeds. My guests have loved it numerous times.
These oats are very tasty compared to standard incl. steel cut oats. They make very creamy porridge if used either cracked or whole (soaked & then cut to release starch).
These peas are a staple in my house, fantastic in a soup but not limited to that. Full of fibre and protein, tasty and quick and easy to prepare as well as being a super food that gives back to the soil when grown. All round win.
These pumpkin seeds are absolutely delicious and very moreish. I’m looking forward to ordering them again soon.
