Created by Vanessa Kimbell of the Sourdough School and blended here at the Bean Store from grains, pulses and seeds grown by UK farmers with added botanicals, this diversity flour is designed for use in sweet and savoury sourdough baking.

Diversity Flour No. 2 was the first of our growing range of diversity blends, all are the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets. 

The main wheat in this flour is milled from the revolutionary YQ 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.

Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking.

The Sourdough School: Botanical Blends information sheet is available as a free pdf download.

This mix has been created for home baking. Use as plain wholemeal flour  for greater diversity and breadth of flavour in your baking.

Ingredients

YQ Wheat, Black Wheat, Spelt Wheat, Rye, Naked Barley, Naked Oats, Peas, Lentils, Buckwheat, Linseed, Poppy Seeds, Nettle, Cornflower, Hibiscus, Rose Petal, Mushroom Blend

Allergy advice

For allergens, including cereals containing gluten, see ingredients in bold.

Nutrition