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Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Squareheads Master variety wheat grown by Paul and Tobias Watkins at Hulver Farm in Suffolk.

Squareheads Master is a 19th century variety of milling wheat, grown since the 1860s to provide grain for bread making and straw for thatching. Read more about our Squareheads Master wheat...

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

Our current batch of Squareheads Master Wheat is 11.1% protein and has a Hagberg falling number of 378.

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 Squareheads Master Wheat has been analysed as:
    • Protein: 11.1%
    • Hagberg falling number: 378
    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