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Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Blacksmith variety wheat bred by Owen Davies in Lincolnshire and Grown on John Turner's organic farm in Lincolnshire. PLEASE NOTE: Our speciality flours are freshly milled in small batches. Depending on our milling schedule orders including speciality flour are generally delivered in 2-5 working days but on occasion may take up to 10 working days. |
This extraordinary flour is milled from the new Blacksmith variety of wheat, traditionally bred by Owen Davies.
Stoneground and wholemeal it retains its colour when baked giving a fantastic chocolate colour to breads, pastry and cakes.
Our current batch of Blacksmith Wheat has a Hagberg falling number of 360.
Complete Product Details
Perfect for bread making and baking.
Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
The nutritional figures below are for generic wholemeal flour. Our current batch of Blacksmith Wheat has been analysed as:
- Hagberg falling number: 360
| Typical values (generic wholemeal flour) |
Per 100g |
| Energy | 1409kJ (337kcal) |
| Fat | 2.3g |
| of which saturates | 0.6g |
| Carbohydrate | 59.4g |
| of which sugars | 2.7g |
| Fibre | 9.5g |
| Protein | 12.4g |
| Salt | 0.01g |
More
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging