Atle Wheat, Wholegrain

Hodmedod's British Pulses & Grains

Whole wheat grains for cooking whole or to use as a grist for home milling. (Looking for Atle Wheat Flour instead?)

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 12.65% protein with a Hagberg falling number of 325.

Complete Product Details

  • To cook as a whole grain: Rinse, bring to the boil, then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.

  • Ingredients

    Wheat Grain

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • The nutritional figures below are for generic wholegrain wheat.
    Typical values
    (raw whole grains)
    Per 100g
    Energy 1331kJ (318kcal)
    Fat 2.1g
    of which saturates 0.3g
    Carbohydrate 64.8g
    of which sugars 2.1g
    Fibre 9.6g
    Protein 10.5g
    Salt 0.01g
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free

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