Wholemeal with strength, ideal for hearty, nutritious loaves.

Milled from the variety Faller, a Canadian Spring Red Wheat recognised as one of the finest bread wheats available, it combines strength, elasticity, and excellent baking performance. This hearty wholemeal flour produces a strong, elastic dough. While more experienced bakers can use it to create 100% wholemeal bread, most prefer to blend it with white bread flour for a lighter texture. Loaves with higher than 50% wholemeal are achievable, with common ratios around 60:40 or even 70:30 for a balanced brown loaf. 

This flour is best suited for bread baking, offering the depth and nutrition of wholemeal flour while still allowing for excellent rise. With a 100% extraction rate, it retains all the natural goodness of the grain. Each 100g contains 8.1g of fibre and 13.9g of protein, providing structure, flavour, and nutritional benefits.

Best before: 6 months from milling.

Storage: Keep in a cool, dry place.

Ingredients: 100% Wheat

Allergens: Contains Wheat Gluten