Redbournbury Organic Wholemeal Wheat Flour

SKU

BB-234

In stock

£6.48 £6.48

Buy 5 of the 1.5kg bags for a 10% discount!

Redbournbury Mill organic stoneground wholemeal flour is ground using traditional grinding stones in their watermill. This flour, milled from a blend of organic high protein wheat at around 12.5%.

Redbournbury has had a mill for over 500 years and probably before the Domesday book was compiled. Today, Redbournbury sources it grain from local mills, typically within only a mile. Not only does Redbournbury Mill make a variety of stoneground flours, since 2006 it has also had a bakery, baking artisan loaves using the flour milled on site from grain grown down the road - crop-to-crust as was once the norm.

Ingredients: wheat flour

Allergy Advice: for allergens including cereals containing gluten see ingredients in bold.

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Supporting Documents for Download

Recipes and Guides

Seeded Country-Style Tin Bread Recipe

Dan Lepard

A simple but delicious sandwich loaf full of seeds together with the flavour of stoneground flour. Very quick to make, and often this can cause the crumb to be drier, but here the seeds hold in some moisture – especially the linseed – and this creates a crumb that stays soft for days. Toasts very well, and perfect for a hearty sandwich. Makes one large tin loaf Method Put the ... Read more

How to...make a sourdough starter

Dan Lepard

What is a sourdough starter? A sourdough starter is a slow-rising mixture of flour and water, containing both yeast and bacteria, that together produce gas bubbles, a sour flavour, and a bright acidic aroma. Using it gives the bread a distinctive flavour, an irregular aeration, and a slightly waxy appearance to the crumb. The yeast and bacteria contained in the sourdough starter mostly come from ... Read more

Soft Ginger Cake with Rye, Wheat & Oats

Dan Lepard

A rich, soft, spiced traybake that is absolutely packed with stoneground flour, rolled oats, and shreds of marmalade peel. It’s also not too sweet so perfect for a mid-morning slice of ginger cake. The combination of stoneground rye flour with wholemeal wheat flour, and just a little roller-milled white flour, gives you the perfect balance between a flavour-rich cake as well as a light delicate ... Read more