Wholemeal Flour

Nothing taken out - 100% nutritious

Essentially wholemeal flour is what it suggests, the whole wheat grain or berry is ground to flour or meal and no sifting is carried out as in white flour. All of the bran and germ is intact. This is the same as “wholewheat” which is the American term for a wholemeal.

Naturally, wholemeal flour is more nutritious than white flour, containing all of the fibre, vitamins and minerals of the wheat grain, which are quite considerable. Wheat is a very nourishing food.

Stoneground

We grind much of our wholemeal in the traditional manner on stone mills, and this is “stoneground” flour. Stonegrinding has much to recommend it as the grinding infuses the white starchy fraction with the valuable germ oils forced out of the wheatgerm as it is crushed. Similarly the mineral and vitamin component hidden within the bran as the Aleurone layer is incorporated with the starch by the slow grinding of the stone mill.

Bread flour

We also carefully roller-mill some of our harder high protein wheat to produce high quality wholemeal flour which is excellent bread flour.

Some of our traditional Wholemeals are a blend of the classic English long-stem wheat Maris Widgeon, and we also use as much home wheat as possible in other blends. These produce sweet nutty wholemeals of much traditional fame and flavour.