|Whole wheat grains for cooking whole or to use as a grist for home milling, grown at The Fold in Worcestershire.
(Looking for Maris Widgeon Wheat Flour instead?)
Maris Widgeon is a long straw wheat developed in the 1960s and popular with both millers and thatchers.
It’s making a comeback as bakers rediscover its flavour and quality and farmers pick up on its modest requirements and weed competitiveness.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.
Complete Product Details
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.
For allergens, including cereals containing gluten, see ingredients in bold.
(raw whole grains)
|of which saturates
|of which sugars
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free