Yeoman wheat grain was first bred in 1916 in response to the belief that bread-quality grain could not be grown in the UK and the economic pressure resulting from the importation of high protein grain from Canada. The result was Yeoman, a grain with high gluten levels but in a British, maritime, climate.
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Yeoman wheat grain was first bred in 1916 in response to the belief that bread-quality grain could not be grown in the UK and the economic pressure resulting from the importation of high protein grain from Canada. The result was Yeoman, a grain with high gluten levels but in a British, maritime, climate.
Yeoman was bred through crossing the high yielding but poor baking quality English Wheat Browick and the Canadian Wheat Red Fife the resultant Yeoman gives good milling and baking qualities. (Bell, 1948)
Allergy Advice: for allergens (including cereals) containing gluten, see ingredients in bold
