A powerhouse flour for high-rising, well-structured bread.

We grow it, we mill it, we pack it. 100% wheat grain, nothing added. This flour is made from the Canadian Spring Red variety, Faller, often considered the Rolls Royce of bread wheats. Historically, this wheat variety was often blended into UK bread flours until the 1970s, valued for its superior baking performance.

With a robust profile, this flour produces a strong, elastic dough, allowing for excellent gluten development. The extra strength results in well-risen loaves (sometimes even too well risen) making it perfect for bakers looking to mix in wholemeal flour, seeds, or other flavours without compromising rise and structure. This flour is best suited for bread baking, creating beautifully high-rising loaves with great texture. It’s also an excellent choice for pizza dough! This flour has a 72% extraction rate. With 6.4g of fibre per 100g and 13.3g of protein per 100g, it offers both structure and nutrition to your bakes.

Best used within 6 months of milling. Store in a cool, dry place. 

Ingredients

100% Wheat

Allergens

Contains Wheat Gluten