This flour is revolutionary! It's milled from the YQ (Yield and Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. 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.
YQ flour has great texture and flavour, and is suitable for sourdough breads, pastry and cakes. It's a wholemeal flour stoneground from organically grown wheat and retains all the nutrients and wholesome flavour of wholegrain wheat.
Organic wheat bran sifted from stone-ground flour milled at the traditional Worsborough water mill in Barnsley.
Bran is the hard outermost layer of wheat grain, a natural by-product of white flour as it's sifted out in milling. It's full of flavour an excellent source of insoluble fibre and other nutrients.
Though we only sell wholemeal flour we still want to find kitchens and bakers keen to use bran and semolina. This is because the process of making white flour involves removing up to 35% of the wheat grain. These parts of the grain, which include semolina and bran, are full of flavour and nutrition. We think it's a pity to feed them to animals or compost them, especially given the effort that goes in to growing them.
Stone-milled at Worsborough Mill in Barnsley from wheat grown in Norfolk.
Wheat bran has a sweet and nutty flavour. It's great with smoothies, yoghurt, porridge or muesli, or added to bread and other baking.
Mix into ingredients for baking (adding to or replacing some of the flour) or sprinkle over porridge, muesli, other cereals, smoothies or yoghurt.
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame.
|Typical values||Per 100g|
|of which saturates||1g|
|of which sugars||0g|