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. This 25kg sack is ideal for use in bakeries, restaurants and for large families!
Please note: When used in a bread machine, this flour makes a very dense loaf. We recommend it is used by experienced bakers.
