Maris Widgeon Wheat Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

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

One of the last tall wheats to be bred in the UK at the Plant Breeding Institute's famous Maris Lane research centre in Cambridge. 'Maris' featured in the names of many of the grains and vegetables developed there - including our Maris Bead fava beans which were relased at around the same time in the 1960s.

Though popular with bakers and thatchers (who prized its straw), Maris Widgeon was all but replaced by modern short wheats in the 1970s and 80s.  It's making a modest comeback as bakers rediscover its flavour and quality and farmers pick up on its modest requirements and weed competitiveness.

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

Our current batch of Maris Widgeon Wheat is 12.34% protein with a Hagberg falling number of 315.

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 Maris Widgeon Wheat Flour has been analysed as:
    • Protein: 12.34%
    • Hagberg falling number: 315
    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


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