£2.99
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Organic wholemeal wheat flour, milled for us by Gilchesters Organics , from UK grown Mulika variety wheat .
This strong wholemeal flour is perfect for baking bread, with a wonderful flavour and 12.85% protein for a good rise.
Stone-milled from wheat grown in the UK.
Perfect for bread making and baking.
Wheat Flour
For allergens, including cereals containing gluten, see ingredients in bold.
Typical values | Per 100g |
Energy | 1390kJ (327kcal) |
Fat | 2.0g |
of which saturates | 0.3g |
Carbohydrate | 69.9g |
of which sugars | 1.4g |
Fibre | 10.1g |
Protein | 11.6g |
Salt | 0.005g |
Collections: Flours – Cereal, Pulse & Pseudocereal , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Not Mockmills , Organic , Stoneground Cereal Flour
Category: Available , Cereal Flour , Flour , Organic
Type: Flour
Absolutely delicious. I made bread eith it and the flavour is really lovely. Will but agaon.
I use this with spelt flour and sometimes emmer to make wheaten bread and it turns out really well, lovely flavours and great diversity for your gut with all the flours they have to offer.
This is a great social enterprise. I am fascinated by the products they sell and support the mission to grow more food in the UK, and have many less food miles. I also love the flours and steadily, increasing the types of pulse and grain in my diet.
Fabulous
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
These black beans are incredibly creamy and full of flavour - easily the best dried black beans I’ve ever had. They cooked to perfection in just an hour, with not a single tough or undercooked bean in the pot. Unlike other brands I’ve tried, these French-grown beans from Hodmedod’s are clearly fresh, not something that’s been languishing in a warehouse for years. If this level of quality holds across the rest of the new Ferm des 3 Rois range, I’ll be a regular customer. If it remains consistent over time, I’ll keep coming back for more.
I have been baking sourdough for many years using various starters including making my own. This is the best I have ever used as recommended by Henrietta Inman. Along with YQ flour this makes wonderful 100% wholewheat bread.
For my breakfast I generally have Kefir soaked with oats. Bought black Barley recently and started adding a spoon of it to the mix. It has added a new depth to the flavour and hugely elevated the pleasure of that meal. Please grow more of it.
My first loaf using Hope Farm YQ wholemeal together with Crow Hill Farm Rye starter/leaven, I found the taste exceptional with a lovely moist crumb, no big holes but plenty of acceptable ones. I baked it with a reasonable amount of steam in the oven. This flour is not cheap but for me the quality well justifies the cost.
I enjoy these with soya milk and berries as a porridge