I am delighted to be able to announce that we have finalised our milling wheat for 2025 – 2026. After sampling and test baking 5 different potential parcels of wheat from the 2025 harvest, we have identified a stunning wheat for you to enjoy – great flavour and baking qualities. If you can excuse the “wine pun”, it’s a “rare vintage”! The variety is Edelmann with a protein content of 13.7%, grown near Derby, UK. With nice plump berries, it will be good to home-mill as well as enjoy as The Priors Flour.
The 2025 harvest was certainly challenging. I found that whilst protein content was typically higher than average, grain size was smaller and for most of the samples, the balance of the two proteins (glutenin and gliadin) was poor leading to doughs that did not maintain elasticity, nor remain robust and viable for long enough to work well when used for sourdough, or to deliver a good rise as a wholemeal bread machine loaf.
All our wheats are test baked in a bread machine, hand-baked with dried yeast and as sourdough. Before our final decision, I share the sample flours with other talented artisan bakers to get their feedback.
As you can see from the photos below, our 2025 harvest wheat produces bountiful oven spring, a lovely open crumb and a great loaf in a bread machine, both wholemeal and white using standard recipes (we use a Panasonic Machine for testing).
The grain will enter production later in November 2025. In the meantime, please continue to enjoy our 2024 harvest grain flours!
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