Pakenham Water Mill Stone-Ground Wholemeal Flour 1.5kg

Traditionally Ground Wholemeal Flour

Pakenham Water Mill Stone-Ground Wholemeal Flour 1.5kg is a traditional wholemeal flour with real Suffolk character. Stone-ground at historic Pakenham Water Mill, it retains the naturally occurring bran and germ from the whole grain, giving the flour its hearty texture, warm wheaty flavour and distinctive wholemeal appearance.

It's a lovely flour for bread making, particularly rustic loaves, wholemeal rolls and sourdough, but don't stop at bread. Try it in savoury pastry, biscuits, fruit crumbles, pancakes and cakes where the slightly nutty character of wholemeal flour can become part of the recipe rather than simply disappearing into the background.

Being based in Suffolk ourselves, at i4C we particularly enjoy stocking something made so close to home. There's something very satisfying about baking a loaf with traditionally stone-ground flour from a working local water mill – especially when it comes out of the oven with a properly crisp crust ready for plenty of butter.

Key Features:

• 5kg bag of stone-ground wholemeal flour.
• Traditionally milled at Pakenham Water Mill in Suffolk.
• Wholemeal flour retains the bran and germ of the grain.
• Naturally hearty texture and characteristic wheaty flavour.
• Suitable for sweet and savoury baking.
• Generous 1.5kg size provides plenty for regular bread and baking projects.

Recipe Inspiration:

• Wholemeal Bread – Use the flour to make a hearty wholemeal loaf with a crisp crust, then serve thick slices warm with salted butter.
• Wholemeal Sourdough – Incorporate the flour into a sourdough recipe for a loaf with deeper grain flavour and a more rustic crumb.
• Apple & Cinnamon Crumble – Use wholemeal flour in a buttery crumble topping with oats and brown sugar, then spoon it generously over Bramley apples and cinnamon.
• Wholemeal Pancakes – Make fluffy pancakes with wholemeal flour and serve with Greek yoghurt, fresh berries and a drizzle of honey for an easy weekend breakfast.

What does stone-ground flour mean?

Stone-ground flour is produced by milling grain between stones rather than using modern roller milling alone. The traditional process produces flour with a distinctive texture and is particularly well suited to wholemeal flour, where the components of the whole grain are retained.

Why does wholemeal flour behave differently from white flour in bread?

Wholemeal flour contains bran and germ as well as the endosperm found in refined white flour. The bran affects gluten development and absorbs more water, so wholemeal bread dough can feel different to work with and may require more hydration than an equivalent white-flour recipe.

Can you mix wholemeal flour with white bread flour?

Yes. Blending wholemeal and white flour is a great way to adjust the flavour and texture of a loaf. A 50:50 blend is a useful starting point when you want the character of wholemeal with a lighter crumb, although you can change the proportions to suit your recipe.

Ingredients:

WHEAT Flour.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.