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Ed Dickin's Oak Farm Spring Population crosses old and new wheat varieties for quality, flavour and resilience in the field. This wholemeal wheat flour is stone-milled in small batches through the Hodmedod mill in Suffolk, from Oak Farm Spring Population Wheat grown by Jeremy Dickin in Lincolnshire. |
Oak Farm Spring Population is a population wheat developed by plant breeder Ed Dickin at Oak Farm in Lincolnshire. Inspired by Professor Martin Wolfe's YQ population wheat, it has similar advantages of genetic diversity and resilience. But while Martin chose the YQ population parents for yield and quality, the Oak Farm Spring Population combines the diversity and flavour of older landrace wheats with the stronger straw, better yield, and stronger gluten of modern wheats. Ed explains that “the overall aim is to produce something that tastes very good and can be grown with less inputs than modern wheats.”
Stoneground and wholemeal, the flour retains its full nutrients and flavour and is ideal for baking, pastry and cakes.
Complete Product Details
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Perfect for bread, cakes, biscuits and other wholegrain baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour.
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 -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging