Redbournbury Organic Wholemeal Flour 1.5kg

SKU

BB-2078

In stock

£3.57 £3.57

£2.38/kg

Buy 5 for £3.21 £3.21 each and save 10%

Buy 5 of the 1.5kg bags for a 10% discount!

Redbournbury Organic Wholemeal Flour is a premium, stoneground flour milled at the historic Redbournbury Watermill, a fully restored 18th-century working watermill on the River Ver, just north of St Albans.

Crafted from a blend of organic high-protein wheat, this unbleached flour boasts a protein content of approximately 12.5%, making it ideal for breadmaking and a variety of baked goods. The traditional stone milling process preserves the natural nutrients and rich, nutty flavour of the whole grain, resulting in wholesome and nutritious bakes.

Available in a 1.5kg bag, it's perfect for home bakers seeking quality and authenticity in their baking ingredients.

Ingredients: wheat flour

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Redbournbury Organic Wholemeal Flour 1.5kg

More Information

More Information
Net Unit Of Measure	kg
Net Unit	1.5

Supporting Documents for Download

Recipes and Guides

Seeded Country-Style Tin Bread Recipe

Dan Lepard

Seeded Country-Style Tin Bread Recipe is a simple but delicious sandwich loaf full of seeds together with the flavour of stoneground flour. Very quick to make, and often this can cause the crumb to be drier, but here the seeds hold in some moisture – especially the linseed – and this creates a crumb that stays soft for days. Toasts very well, and perfect for a hearty sandwich. Makes ... Read more

Staffordshire Oatcakes

Dan Lepard

When is a pancake not a pancake? When it’s a Staffordshire Oatcake! If you’re unfamiliar with these you might think that oatcakes are always crisp round biscuits, but these oatcakes are soft and tender, and were once long ago much more common, with variations found all over England, Scotland and Wales. Here I’m using a Welsh bakestone to make them, as a Staffordshire ... Read more

How to...make a sourdough starter

Dan Lepard

What is a sourdough starter? A sourdough starter is a slow-rising mixture of flour and water, containing both yeast and bacteria, that together produce gas bubbles, a sour flavour, and a bright acidic aroma. Using it gives the bread a distinctive flavour, an irregular aeration, and a slightly waxy appearance to the crumb. The yeast and bacteria contained in the sourdough starter mostly come from ... Read more

Soft Ginger Cake with Rye, Wheat & Oats

Dan Lepard

A rich, soft, spiced traybake that is absolutely packed with stoneground flour, rolled oats, and shreds of marmalade peel. It’s also not too sweet so perfect for a mid-morning slice of ginger cake. The combination of stoneground rye flour with wholemeal wheat flour, and just a little roller-milled white flour, gives you the perfect balance between a flavour-rich cake as well as a light delicate ... Read more