This is a revolutionary flour milled from wheat from Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. Rather than the usual genetically uniform monocultures, this comes from a crop of extraordinary diversity, that’s emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants.
This flour has great texture and flavour, suitable for breads, pastries, cookies, cakes, and more. It’s a wholemeal flour stoneground from organically grown wheat and retains all the nutrients and wholesome flavour of wholegrain wheat.
Whole wheat is a good source of several vitamins and minerals, including selenium, manganese, phosphorus, copper, and folate.
Whole wheat flour
500g in compostable packaging