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Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Khorasan x Rivet wheat grown by Ed and Jeremy Dickin in Lincolnshire.

Khorasan wheat probably originated in what is now Turkey, Iran or Afghanistan (though possibly not Khorasan province), it would have been widely grown for several thousand years. It has large grains, a delicious flavour and is more nutritious than modern wheats.

But it's incredibly difficult to grow in the UK. Our friend and collaborator Dr Edward Dickin has crossed Khorasan with Rivet wheat (a related variety that grows incrediby well here - in fact it was once simply called English Wheat).

Both Khorasan and Rivet are related to Durum wheat - which, like Khorasan, doesn't grow well here. Our hope was that Ed's cross would grow well here and make a fantastic pasta flour. It certainly does the latter, but it's not as easy to grow as we'd hoped!

Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for pasta, though can also be used in bread, cakes and pastry.

Our current batch of Khorasan x Rivet Wheat is 16.24% protein with a Hagberg falling number of 398.

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 Khorasan x Rivet Wheat Flour has been analysed as:
    • Protein: 16.24%
    • Hagberg falling number: 398
    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