Black Wheat Flour, Wholemeal, Stoneground

Picture of Black Wheat Flour, Wholemeal, Stoneground

From Hodmedod's Great British Beans Peas, Haleworth, Suffolk


Stoneground & Wholemeal, perfect for bread making and baking.


Available from Thursday 06 Jun


Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Blacksmith variety wheat bred by and grown for Owen Davies in Lincolnshire.


This extraordinary flour is milled from the new Blacksmith variety of wheat, traditionally bred by Owen Davies.

Stoneground and wholemeal it retains its colour when baked giving a fantastic chocolate colour to breads, pastry and cakes.

Our current batch of Blacksmith Wheat has a Hagberg falling number of 360.


Complete Product Details

Perfect for bread making and baking.


Wheat Flour

Allergy information

For allergens, including cereals containing gluten, see ingredients in bold.

The nutritional figures below are for generic wholemeal flour. Our current batch of Blacksmith Wheat has been analysed as:
  • Hagberg falling number: 360
Typical values
(generic wholemeal flour)
Per 100g
Energy 1409kJ (337kcal)
Fat 2.3g
of which saturates 0.6g
Carbohydrate 59.4g
of which sugars 2.7g
Fibre 9.5g
Protein 12.4g
Salt 0.01g
  • Suitable for vegans and vegetarians
  • Naturally high fibre and low fat
  • No artificial ingredients
  • GM free
  • Recyclable paper packaging