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Our Flour 2018-10-04T21:15:49+00:00

GRAINS THAT GIVE

Our flour is grown in Rodmel near Lewes, in the South Downs National Park by Fred on his family farm. It contains a blend of over fifty heritage wheats, a landrace mix, which we obtained from John Letts of Heritage Harvest. These grains are carefully blended with other sustainably grown local wheat by our flour curator Michael The Baker. The resulting “grist” is then sent to our local mill at Forest Row, where our Master Miller Jean Marc uses a traditional French stone mill to grind our flour. He packs it and sends it to our local retail outlets and bakeries.  We believe that food should be local, sustainable and healthy, and are working hard to create a local grain economy that works for farmers, millers and bakers. 

Our combination of skills means that our flour is healthier and tastier. Many experts believe that bread made from heritage grains is easier to digest. Our commitment to sustainable farming is certainly better for the soil, flora and fauna. We owe it to our ancestors to preserve the seeds they have handed down to us, so that we can do the same for the next generation.

WHEAT THAT’S GOOD TO EAT

Our flour is available in 1.5kg retail bags or 25kg wholesale bags.

GRAINS THAT GIVE

Our wheat is grown in the South Downs National Park by Fred, our trusted third generation farmer. It contains a blend of over 50 varieties of ‘heritage’ wheats and rye and is carefully milled by the Howell family at their water mill in Staffordshire. When necessary, they skillfully blend our grains with other chemical free British wheat to produce a flour more suitable to bread making.

Our unique combination of skills and commitment to quality  means that our flour is healthier and tastier for you, with many experts believing that bread made from ancient grains is easier to digest. It is also indisputable that our sustainable approach to wheat growing is better for the environment and flora and fauna.

WHEAT THAT’S GOOD TO EAT

Our flour is available as 1.5kg or 3.5kg bags or wholesale.
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TRADE ENQUIRIES – USE or STOCK OUR FLOUR

Wholesome White

Flour blend ideal for sourdough bread and pasta

Our Sussex Heritage flour is grown in Lewes and stone milled in Forest Row. It is carefully blended by our flour curator Michael The Baker so you can make great artisan bread at home. Also suitable for pizza, pastry and pasta.

RECIPE

Stoneground Wholemeal

Flour blend to make a healthy farmstead style loaf

Our Master Miller uses a traditional French stone mill to create a wholemeal flour which contains all the germ and bran. It makes a great tasting and very healthy well risen loaf.

RECIPE

100% Rye Blend

Flour blend to make hearty farm style bread

Our Rye flour is made from a landrace mix of dozens of ancient varieties of rye. Our master miller leaves enough bran in to create a flour with texture, flavour and nutrition. It makes a wonderful 100% rye loaf, but can also be added to our other blends to make more rustic traditional breads.

RECIPE