Hodmedod's Milling Wheat Grain, Squareheads Master

Squareheads Master is a 19th century variety of milling wheat, grown since the 1860s to provide grain for bread making and straw for thatching. Grown at Hulver Farm in Suffolk, this wholegrain wheat is a 1930’s variety of soft red milling wheat, harvested by reaper-binder, shocked into “stooks” and threshed. This crop of Squareheads Master was threshed at Henham Steam Rally, which is held a few miles from Hodemedod’s Bean Store.

Wheat grain has many uses: mill it for flour, sprout it or grow it for wheat grass. Alternatively, deliciously nutty when used like rice in salads, risotto, soups and casseroles.

Cooking instructions:

Rinse, bring to the boil then simmer until tender, about 45 minutes - less if the grain is pre-soaked for a few hours. Add to stews, casseroles or to your dough.

Allergens including those containing gluten shown in bold.

Ingredients: Wheat