We grow an older English wheat variety, Maris Widgeon, which is well suited to organic farming and has been traditionally prized for thatching straw as well as for breadmaking. The whole berry is milled to create this flavourful 100% wholemeal flour which makes a firm and nutty loaf leavened either with yeast, or better, as a sourdough, which we enjoy with preserves or cold cuts. We also use it for cakes, pastries, pancakes, thickening sauces … anything that needs flour!
This is a specialist product, and has a lower gluten content than commercial wheat flour. This means that it does require more thought when using to bake if you want to create a light loaf, but it does reward the effort. Have a look at our recipes to see how best to use it.