Hi I have reviewed before, so this is an update. I find that the freshly ground flour is still the most flavoursome compared to aged flour. Presence of wheatgerm does retard the dough and reduces the springiness. I compensate for this by adding a bit extra yeast, or by adding 50% previously soured dough. The nutritional value is in a totally different league when compared to bread made from aged, treated, or even fine sieved flour. My only complaint is that it would be nice if the proportion of British grown red winter wheat, and the proportion of other wheats, are published on the packet.
By Mr DF Padamadan
23 Oct 2016
Excellent grain, I had 500 grams milled (mixed with half bought white bread flour) and a loaf and 6 baps baked within 2 hours of the grain arriving, wonderful flavor and texture, best part it will only get better as the fresh milled flour ages, Great product, at a great price to boot, highly recommended.
By Mr John Kirkwood
10 Aug 2016
I now mill my own grain and am really pleased with the grain I bought from Dove. I grind the whole grain. I have two mills one which fixes onto my mixer which is the first one I bought and another specifically for my food processor. I am delighted with the results. As I live by myself the only hiccup is the size of sack of wheat. My bread turns out wonderful and I now never buy bread. I do use a product I had used in the U.S. to help it rise. I use my mixer to mix my bread as I have athritis in my hands and I let it rise twice. All in thrilled with the results
By Mrs Margaret Esslemont
05 Apr 2015
I have started to mill my own flour. This is the first grain that I have milled so far. I am starting off with 5 stars even tough I feel I have not been able to compare. I have been baking bread for the last few years specialising in sourdough bread.
I have imported some grains from Italy and France though they have not arrived yet. I will be able to make comparisons at that point.
For my first loaf, I did not sieve out the bran. It was truly 'whole-wheat'. I am usually not a big fan of bran. However, maturing/souring the dough overnight gave a sweet tasting, deep brown bread with a good rise. Very soft and fluffy, despite being wholewheat.
Today I have sieved out the bran using a medium (number 20?) sieve. I would imagine that the wheatgerm, is ground up and mixed in. There is no way to know. Nearly 10% of the weight in bran appears to have been separated. The flour is still light brown but quite fine. I do not have a fine sieve currently but I would imagine I can obtain pastry grade extra-fine flour with another pass through fine sieve.
As far as taste is concerned, this grain is moreish!! It is sweet yet springy with a very smooth crumb. Quite a thin and gentle crust to what I expected.
Thanks for reading
By Mr DF Padamadan
12 Dec 2014
I did not buy my flour direct from Doves, But I will next time!
I grind mine then use it for wholewheat porridge meal, mixed with oats, millet, sesame seeds, makes a fantastic porridge!
I used to be able to purchase wholewheat porridge meal, years ago from Mrs Horsefields, in Pentre foelas in NorthWales.
But I haev'nt been able source it since, unless anyone knows better.
By Mr Mark Gill
17 Oct 2013
The wheat is good. It is clean. I cannot complain. I do not know what people are on about with the comments on a good rise, as freshly ground wheat is the worst flour you can possibly use if you want a good rise, and it has nothing to do with the quality of the wheat. Flour must age or be treated to develop the acids necessary to assist in the building of gluten chains that then permits a good rise. You'll get some rise still without aged or treated flour, but your bread will only be slightly better than a hockey puck.
Again, good wheat, just couldn't help but speak some sanity to the "rise" topic.
By Mr Christopher Curtis
12 Apr 2013
Excellent, makes great bread with a very good rise.
By Mr Dave Lewis
07 Nov 2012
Makes wonderful bread. For those looking for UK grown wheat, you will never get good strong wheat for bread making. The UK summer isn't hot enough or long enough to grow this type of wheat successfully. So either buy imported for settle for a heavy, more cakelike bread.
By Mrs Lydia Ellison
02 Jul 2012
Mrs Alexandra Hunt
What does it say on the bag
I think imported is a clue.
By Mr ROY BOSWELL
07 May 2012
Hi I use mine for wheatgrasss juiceing nice and sweet with a slight liquorice flavour 5 star service by the way.
By Mr ROY BOSWELL
07 May 2012
I tried a few different sources of Wheat for home milling before finding this product. Quite simply this has given me the best results for bread flavour, crust and crumb. The fact that Doves are millers might have something to do with it. They have surely ensured that the blend is balanced for baking.
For those thinking of home milling â€“ check out the many different German and Austrian domestic electric stone mills. These countries never lost the tradition of home milling and their mills give good controllable results. Fresh milled flour is superior many reasons.
By Mr Kevin Sheffield
29 Apr 2012
Wonderful wheat grain, makes lovely breads. There is nothing like bread made from freshly ground flour, it really is so much better than anything else! Grains keep well too, very pleased, thanks.
By Mr Robert Mol
27 Aug 2011
Having read the site I wrongly assumed that the grains were produced on the farm. When this sack of grain arrived it stated "product of several countries". Where this is the case the website should state this. Very deceptive, will not purchase again. Like to know exactly where my food is coming from. I got an apology 3 weeks later. Definitely not good enough.
By Mrs Alexandra Hunt
01 Aug 2011
I grind with a Samap F100 at a fine setting. The bread made with the flour has a nice flavour; sweet and creamy with a soft and slighly dense crumb with pleasing scent of the grain. Very nice indeed.
By Mr James Knowles
11 Feb 2010