Wheat Flour

With time the malts naturally mature, and when ready the grains are oven-roasted to create their individual flavour and lovely golden colours. Gently blended with sunflower, linseed and pumpkin seeds, the three malts makes a delicious, well-balanced brown bread flour, the colour of speckled hens. The protein content is 12.2%.

This flour is milled from a blend of the finest bread making varieties of UK and continental wheats. Designed for a wide variety of breads including farmhouse loaves and bloomers, sourdoughs and other long fermentation breads, it has a very broad range of uses.

Ground wheat using steel rollers rather than stone is popular with our bakers

Top quality white bread flour made for the professional bread baker from high protein organic wheats.

Ground wheat using steel rollers rather than stone is popular with our bakers

Especially gristed from high protein organic hard wheats, this flour is milled for professional bread production.

Wholemeal spelt flour grown and milled in Scotland. Mungoswells is an arable farm north of Haddington in the 'bread basket' county of East Lothian.

This flour is perfectly suited to long fermentation breads and sourdoughs, although it can also be used for baking yeasted loaves. The natural strength of the wheat protein helps the dough remain in prime condition.

A unique fine white for making Italian breads like Ciabatta and Pizza bases. Suitable for the bread machine and all ovens this flour rises very well and produces when baked a lovely yellow colour with a good crust.

A unique fine white from double milled semolina flour for making Italian breads like Ciabatta and Pizza bases. Suitable for the bread machine and all ovens this flour rises very well and produces when baked a lovely yellow colour with a good crust. We pack our best-seller in 1.5 and 3 kg bags and you can find a fantastic recipe for Ciabatta by Andrew Whitley on the side of the bag. Suitable for VEGANS.

A nod to Wildfarmed's roots in the French countryside, T110 is the perfect balance between a wholemeal and finer white bread flours. Full of the richer, nuttier notes associated with traditional French country loaves. The first Wildfarmed loaves baked at Andy’s farm Naroques were a blend of the T110 and T80 and were available to buy from the village bakery shop in Auch, Gascony.

With a deep earthy flavour, this flour is creamy in texture and produces delicious loaves of bread, but can also be used in place of your usual white or wholemeal plain flour, with raising agents added, for cake and biscuit baking.

Einkorn Flour makes great rustic style breads and pizza bases, either on its own or blended half and half with white bread flour. Add baking powder to einkorn to make artisan style cakes.

An Extra Strong Flour milled on the farm at Mungoswells from a variety called AC Barrie which we grow here.

Our Farmhouse flour is a great “all rounder” for bread, cakes, pastries and most home baking. We remove about 20 % of bran from our classic wholemeal to give an easier baking experience.

Ideal for rolls, crusty breads and other fermented goods.

Ideal for white seeded bread & rolls.

Whole grains specially milled to give a fine and sievable wholemeal flour.