Our Heritage grain flour is made up of a mixture of older wheat varieties obtained primarily from gene banks and now dominated by April Bearded, a popular 19th Century variety and one of the first spring wheats ever grown in the UK. Once the wheat has been harvested, we mill it into a hearty brown flour which is excellent for use in biscuits and cakes. It bakes into a dark, wheaty artisan loaf – similar to the bread eaten hundreds of years ago.
Breads baked with heritage flour require more liquid than ordinary wholemeal. They will be dark in colour with a close crumb structure and rustic wheat flavour. Add baking powder to make artisan style cakes.
Please note: When used in a bread machine, this flour makes a very dense loaf. We recommend it is used by experienced bakers.
