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.
£2.25
A superb UK-grown rye grain from Gilchesters. The organic rye grain packs huge flavour that does not disappoint. Expand your taste depth, mill great flour and enhance common bakes.- Use to build nutty, sweet and malty flavour in your baking.
- Balance with other common wheat grains for a better crumb.
- Rye is a heritage grain for use in bread, pastries and cookies.
- Low gluten content.
The grain is organic and may contain traces of other seeds.
£2.68Our 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,…
£3.99A UK produced spelt grain from Gilchesters. This organic spelt grain is suitable for home milling. Use as a wheat replacement or in combination with other wheat varieties. Packed full of fiber, protein, zinc and B vitamins.- Spelt is generally light and mild in taste.
- Can improve and aid digestion.
- Spelt is an ancient heritage grain.
- for use in bread, risotto, pastries and cookies.
- High mineral content.
- No additives.
The grain is organic and may contain traces of other seeds.
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£6.00 – £8.003 Types of grain from Scottish producer Scotland the Bread.- Wakelyn’s YQ organic wheat grain
- Balcaskie Landrace organic wheat grain
- Ulltofta organic rye grain
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£1.95UK-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.
Out of Stock
£2.60 – £14.99Delicious UK grown spelt grain from spelt specialist Sharpham Park.
- Organically grown
- Grown, stocked and shipped from the UK.
- Use for home milling.
- Add flavour to casseroles, soups and salads.
Out of Stock
£3.55 – £14.20The Deli house spelt grain is perfect for milling flour at home. Liven up your bread, casseroles, salads and soups.
Unlike common wheat, this spelt grain has a noticeable nutty taste.
- Bran is left intact thus enhancing dietary nutrition.
- Free from additives and unnatural enhancers.
- Expertly grown in the UK.
- Shipped from the UK.
- Great for home milling or flakers.
Out of Stock
£3.99UK-grown wholemeal Emmer grain from Gilchesters. The organic and ancient grain is ideal for milling Emmer flour.- 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.
Out of Stock
£3.99Einkorn is the first cultivated wheat variety.
This historic grain is related to durum wheat. One of the earliest grains to be grown was organic Einkorn, which is said to have originated in the Middle East more than 20,000 years ago. It can be consumed whole or ground into wholesome flour.
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.
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