Flour Grain
Fresh wheat grain can be used to mill flour at home or crush and flake to add great texture.
With these fantastic grains, you can get full provenance that goes right back to the rich soils that raised them.
What is flour Grain?
Flour grain is commonly harvested from a wheat plant. It contains fibre, protein, fat, and vitamins.
Different Types
Grain and flour are typically categorised into soft/weak or hard/strong types. This classification is relative to the gluten content. Soft is low in gluten and hard is rich in gluten.
£2.39UK-grown wholemeal wheat grain from Gilchesters. The organic grain is ideal for milling flour to bake bread with. Discover unrivaled freshness now.
- Use in common bread baking.
- Organically grown and additive-free.
- Grown in Northumberland, UK.
The grain is organic and may contain traces of other seeds.
£2.99Our current house wheat grain comes from a wheat population created by Andrew Forbes. Andrew used tall wheat varieties as a starting point for this wheat population. This Millers choice descendant was grown organically by John and Alice Pawsey in Suffolk, UK.
1kg.
£1.99 – £12.99The Miller’s Choice grain was first comprised by Andrew Forbes of Brockwell Bake. Using his London allotment as a testing ground, Andrew paired John Letts Lammas wheat with Spanish tall grain to create this tasty wheat. The wheat population is now grown organically by John and Alice Pawsey in Suffolk,…
Out of Stock
£6.00 – £8.00
3 Types of grain from Scottish producer Scotland the Bread.- Wakelyn’s YQ organic wheat grain
- Balcaskie Landrace organic wheat grain
- Ulltofta organic rye grain
Uses for wheat grains
Pearled grains
Grain flakes
Flour
Grain Information
Grain that’s used for milling flour comprises 3 parts.
- A protective skin layer. This is commonly referred to as ‘bran’ in wheat.
- A seed core, from which a new plant can grow.
- A starchy endosperm, essentially flour.
The grain is ground to release the flour held under the skin.
Application
Flour that is high in gluten holds its shape well when baked. For this reason, hard or high gluten grain flour is commonly found in bread.
Flour that is soft, or low in gluten, tends to be applied to cakes, pastries for the purpose of a finer crumb.