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|Q flour grown and milled at Wakelyns Agroforestry, the original home of the revolutionary Q and YQ wheat populations.|
The sister of the better-known revolutionary YQ flour. It's milled from the Q (Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre.
Q flour is higher protein than YQ so even better suited to bread making as well as pastries and cakes. It's a wholemeal flour stone-ground from organically grown wheat and retains all the nutrients and wholesome flavour of wholegrain wheat.
The population is a crop of extraordinary diversity, that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.
Pioneering Suffolk research farm Wakelyns was established in 1994 by our friend and mentor the late professor Martin Wolfe to test and develop agroforesty approaches that integrate annual crops (like lentils and cereals) with trees and other perennial plants.
Martin aimed to increase diversity in fields and between fields, an approach that increases overall yields and ensures the farm is better able to cope with climatic variability, pest and disease pressures and is less dependent on inputs, like fertiliser, from outside the farm. Read more about Wakelyns...
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|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.
For allergens, including cereals containing gluten, see ingredients in bold.
(generic wholemeal flour)
|of which saturates||0.6g|
|of which sugars||2.7g|