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Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Hen Gymro variety wheat grown by Mark Lea at Green Acres Farm in Shropshire.

Hen Gymro or 'Old Welsh', is a landrace wheat once widely grown in Wales and well suited to the wetter climate. It gradually disapeared from cultivation in the first half of the 20th century to be replaced by shorter modern wheats that responded well to synthetic nitrogen and produced a high yield. 

Genetically diverse, adaptive and well suited to poorer soils and organic systems, Hen Gymro has been brought back form functional extinction (it existed only in seed banks) by Andy Forbes of The Brockwell Bake Association and the Welsh Grain Forum and is now being grown on a handful of farms in Wales and bordering counties.

Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.

Our current batch of Hen Gymro Wheat is 13.2% protein with a Hagberg falling number of 382.

Complete Product Details

  • Perfect for bread making and baking.

  • Ingredients

    Wheat 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 Hen Gymro Wheat Flour has been analysed as:
    • Protein: 13.2%
    • Hagberg falling number: 382
    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
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging