Wholemeal Flour

Wholemeal flour keeps the whole of the wheat grain, the starchy endosperm, the fibrous bran and the oil-rich germ, where white flour throws the best parts away. That means more flavour, more fibre and a deeper, nuttier character that turns an everyday…Wholemeal flour keeps the whole of the wheat grain, the starchy endosperm, the fibrous bran and the oil-rich germ, where white flour throws the best parts away. That means more flavour, more fibre and a deeper, nuttier character that turns an everyday loaf into something with real backbone.The wholemeal flours we choose are stoneground in small batches, a slower method that keeps the grain cool and the germ intact rather than heating it to blandness. The result is flour that smells alive when you open…Read more