Bakers' Box

£15.49

Five different cereal flours and one psuedocereal. Our bakers' box contains many of our stoneground flours, perfect for baking of all kinds.

Please note: contents may occasionally differ according to availability (any substitute items will be of equivalent or greater value)

Collections: Bundles & Boxes, Hodmedod & Guest Products, Hodmedod's Pulses and Grains, Stoneground Cereal Flour

Category: Cereal Flour, Flour, Pseudocereal Flour

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Emmer Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£7.99 £8.97

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.

Perfect for bread making and baking.
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