Additional information
| Weight | N/A |
|---|---|
| Weight | 1.5kg, 12kg, 25kg, 3kg, 6kg |
The Prior’s Millers Choice Wholemeal Flour
Price range: £4.10 through £43.00
Millers Choice is a blend (population) of varieties of heritage landrace ‘Lammas’ wheats, wheats that were relied upon for British bread baking up until the mid 19th Century. Created from viable seeds stored in seed banks by Andy Forbes of the Brockwell Bake, over a number of years, a viable tonnage of this wheat population has been established enabling farmers to grow it commercially. In our case, the grain was grown at Camp Green Farm, Stowmarket, Suffolk.
The 2025 harvest grain will be available from the 15th January 2026. It has been cleaned on-farm so there is a little more fine chaff than we would usually expect!
The Millers Choice Wholemeal Flour is a soft, rich, wholemeal bread flour to use either blended with other flours or on its own. It has lovely large flakes of soft bran with great colour and texture! Be ready to experiment and adapt your standard recipes to take advantage of the unique qualities of this heritage flour!
1 review for The Prior’s Millers Choice Wholemeal Flour
Related products
-
The Prior’s Organic White Rye Flour
Price range: £4.70 through £48.00 Select options This product has multiple variants. The options may be chosen on the product page -
The Prior’s Organic White Spelt Flour
Price range: £5.90 through £63.00 Select options This product has multiple variants. The options may be chosen on the product page -
The Prior’s Malted Multiseed Flour
Price range: £5.25 through £51.00 Select options This product has multiple variants. The options may be chosen on the product page -
The Prior’s Dark Malt Flour
Price range: £4.70 through £45.90 Select options This product has multiple variants. The options may be chosen on the product page
Nigel S (verified owner) –
Like its white Miller’s Choice counterpart, this wholemeal is a lovely flour. The reason I have only given it 4* is because of the fibre content. I no longer have the bag, but feel fairly certain that it is only in the region of 3g per 100g; a conventional wholewheat is in the region of 7-9g. I rarely make a 100% Wholemeal loaf (usually opting for an 80/20 one), but thought I would give this a go at 100% and it was not at all gnarly and worthy. Hydration of 75% is a good starting point when compared with a hydration of 80% for my 80/20 mix with a modern wholemeal. The dough is beautifully pliable with excellent oven spring. Highly recommended. I would interested to hear what others think.