| Whole wheat grains for cooking whole or to use as a grist for home milling. (Looking for Atle Wheat Flour instead?) |
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 ideal for breads, pastry and cakes.
Our current batch of Atle Wheat is 12.65% protein with a Hagberg falling number of 325.
To cook
To cook as a whole grain: Rinse, bring to the boil, then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Ingredients
Wheat Grain
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold
Nutrition
The nutritional figures below are for generic wholegrain wheat.
Typical values
(raw whole grains) |
Per 100g |
| Energy |
1331kJ (318kcal)
|
| Fat |
2.1g |
| of which saturates |
0.3g |
| Carbohydrate |
65g |
| of which sugars |
2.1g |
| Fibre |
10g |
| Protein |
11g |
| Salt |
0.01g |
Share
View full details
