Lammas Fayre

Imagine eating the kind of bread that William the Conqueror ate before going into battle, or a tasting a cake shared with Boudica and her daughters, or perhaps slicing a medieval lord’s loaf before a feast. Well, now you can and we are proud to present to you the Lammas Fayre authentic heritage flours and we believe that it is the most comprehensive range of heritage flour available.

What is so special about Lammas Fayre?

Heritage flour is milled from genetically diverse varieties grown pre 1900.
It has taken John Letts over a decade of careful research to put together the Lammas Fayre range of flours. Trained as an archaeological-botanist, John became fascinated with old varieties of cereals. Hear about John’s journey here.

The Lammas Fayre range is milled with varieties of grain widely grown before modern plant breeding, usually thought to be pre 1900. Some of the varieties used in the Heritage Blend have not been grown or harvested in commercial quantities for centuries. Others such as spelt, which was first grown in the Middle East about 8,000 years ago has regained popularity over the last 20 years such that modern versions of it are now widely available. The spelt used in John’s blends is a blend of mixed forms of older varieties not altered by modern plant breeding.

What is so special about the
Lammas Fayre range?

This is the first time that a range of heritage flour has been introduced that has coverage of every chapter of our history. From Neolithic, the very first grains that were turned into bread over 10,000 years ago, through Medieval to Victorian periods, these flours mean we can experience the are flavours, textures and tastes of our ancestors.

Almost all of Lammas Fayre flour is stoneground and production is limited as some varieties are low yielding and John won’t compromise quality over quantity.

Grown organically at farms in Wiltshire and Buckinghamshire, John is currently experimenting with different growing techniques, combining both innovation and ancient methods to make the production sustainable. In the same way as occurred traditionally, John sends the high-quality, long straw for thatching ancient buildings across the UK.

Why Eat Heritage Flours?

Heritage cereals should be grown organically. If they were grown with the nitrogen-based fertilisers applied to the modern strains, they would grow to a height over 3 metres and fall over. This is because the older varieties are strong-growing and tough, naturally seek out the nutrients they need by developing extensive root systems. The strong growth also means that they out-compete the weeds, avoiding the need for herbicides. In addition, they are genetically diverse so any disease is less likely to destroy the whole crop. They might produce a smaller yield but our ancestors would have seen a reasonable crop no matter what the growing season, whether too dry, too wet, to hot, too cold…at least some of the crop would do well.

How to bake with Heritage flour

Many people believe that organically grown heritage cereals are more nutritious than the modern equivalents. Certainly it has been shown that making bread the slow, artisan way with a long fermentation and especially sourdough breaks down the dough to an extent making it more digestible.

One of the easiest places to start is by blending your usual flour with 50% heritage flour – that is what I have done. I have found that by doing this, the bread baked has a very similar structure and texture to bread made with modern flour, but of course has the fantastic and complex flavour of these very special blends.
Vanessa has a blended flour recipe for you to try here.

Medieval Peasant's Blend Flour, 1.5kg

A very special flour from Lammas Fayre, this authentic Medieval blend of flour has been produced from the same cereals, peas and broadbeans as those grown and eaten by peasants in the medieval period of Britain.

Heritage Blend Wholesome White Flour, 1.5kg

A very special flour from Lammas Fayre, this organic heritage white flour has been produced from over 200 genetically diverse wheat varieties.

Neolithic Blend Einkorn Wheat Flour, 1kg

Organically grown, authentic Neolithic blend Einkorn wheat flour, the first cereal grown by farmers in the UK, over 6,000 years ago. After careful research, the cereal used is identical to that grown by those early farmers.