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Wildfarmed Bread Flour
- 11.7% Protein
- Limited
- Stoneground
- T65
£3.75
A high protein T65 white flour for bread and rolls. From UK-based Wildfarmed.

1.5kg bag

Suitable for bread machines

Stoneground

Grown using low input farming

Makes an airy, springy, and light crumb
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About Wildfarmed Flour

Based in Oxfordshire, Wildfarmed buys and mills “population wheat” grain from UK farms. The farms must grow and adhere to the Wildfarmed ethos. Seeds should be sown in pasture with minimal soil disruption, different plants should be grown side-by-side, and livestock should enrich the soil through rotational farming. Additionally, crops must be grown free from chemicals.

Ethos

By sowing seeds directly into pasture soil disruption is kept at a minimum. This in turn helps the fertile ground hold moisture and encourages plants to forage deeper down into the earth.
By growing different plants side by side (wheat, grasses, and legumes), the soil nutrients can be recycled.
By allowing livestock animals into the fields, the need for unnatural chemicals and fertilisers can be eliminated. Animals can provide natural fertiliser through manure. Additionally, goats and sheep can help keep weeds at bay.

Who is Wildfarmed founded by?

The founders include one-half of the DJ group Groove Armada and presenter George Lamb. Their quest through Wildfarmed Flour is to help improve the food ecosystem.

The Wildfarmed Story

Wildfarmed says:

Our story begins in a field in France. Andy sold his music rights to buy a farm after reading about the horrors of the industrial food system. For years, he toiled and tested the farming methods that now underpin the Wildfarmed Regenerative standards. After a chance meeting in Ibiza, Andy invited his future business partners, George and Edd to visit the farm. Edd wrote a business plan to sell Andy's grain and open a bakery.

Andy knew his farming system worked when his farm was named the most innovative in France. He was knighted for services to agriculture and, for the real taste test, had locals queuing up to buy bread from an Englishman.

Fast forward to 2019. Andy convened with George (whose educational initiative, Grow, runs nature-based learning programs in schools) and Edd (the strategic thinker behind the business) to define the Wildfarmed vision. Adriana joined in, and together they embarked on a mission to reimagine the food system.

Over the last four years, the ever-expanding Wildfarmed team has worked tirelessly to create partnerships with farmers and food producers all across the UK, from loaves in local bakeries to high street retailers to pasta, pizza, lager, and everything in between.

Source: Wildfarmed.co.uk

Flour Ratings Explained
Milling Processes

Wildfarmed Flour - Against Nature Example Illustration

What is bread flour?

Bread flour is a type of wheat flour that is specifically designed for use in baking bread. It is made from hard wheat varieties that have a high protein content, typically between 11-13%. This protein, known as gluten, is responsible for the elasticity and structure of bread dough.

Bread flour has a coarser texture and higher gluten content than all-purpose flour, which makes it ideal for creating the structure and rise of bread dough. It is typically used in bread recipes that require a lot of kneading and shaping, such as baguettes and artisan breads.

Bread flour can also be used in recipes that require a chewy texture, such as pizza dough and focaccia. It can be substituted for all-purpose flour in most recipes, although the resulting texture may be slightly denser and chewier.

Overall, bread flour is an essential ingredient for creating delicious, crusty breads with a satisfying texture.

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