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Bacheldre Watermill Organic Stoneground Strong 100% Wholemeal Flour 16 kg

4.7 out of 5 stars 54 customer reviews
| 6 answered questions
About the Product
  • Stoneground 100% wheat
  • Full flavoured and satisfying
  • Strong for bread making
  • No additives
  • Enough to make 32 x 500 g loaves
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Product Information

Technical Details
Product Dimensions68 x 42.2 x 11.2 cm
Allergen InformationContains: Gluten
Weight16 Kilograms
Storage InstructionsStore in a cool and dark place
Use By RecommendationOnce opened we recommend you store the remaining product in a sealed container in a cool, dry place.
Country of originUnited Kingdom
BrandBacheldre Watermill
SpecialityOrganic, No artificial flavour, No Genetic Engineering, No preservatives
CertificationOrganic as per directive 834/2007.
AwardsTrue Taste Gold 2003-2005 Best Organic Product
Package InformationBag - Paper
Manufacturer/ProducerBacheldre Watermill
Serving Size100 Grams
Energy (kJ)1330 kJ
Energy (kcal)317.87 kcal
Fat2.3 Grams
of which:
- Saturates0.3 Grams
Carbohydrate63.6 Grams
of which:
- Sugars1.6 Grams
Fibre11.2 Grams
Protein14.8 Grams
Sodium0.02 Grams
  
Additional Information
ASINB005FPWQA2
Best Sellers Rank 17,639 in Grocery (See top 100)
Shipping Weight17 Kg
Date First Available2 Aug. 2011
  
 

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Product Description

Product Description

This is just what it says, 100% wholemeal, slowly stoneground with nothing added and nothing taken away. Produces a heavier, wheaty loaf which can be lightened by blending with our organic strong unbleached white flour.

About the Mill

Milling is the one of the oldest and most necessary craft's. At Bacheldre Watermill we use a blend of traditional skills and equipment with modern machinery to create a range of award winning Organic flours. The grain is first cleaned in our refurbished 'Eureka scouring and separating machine' dating back to the late 1800's before it goes to the hopper above the stone.

The Millers' Tale

When Matt and Anne Scott first visited Bacheldre Watermill, in the beautiful Welsh Marches, it was love at first sight: "We just knew this was the place for us", explains Matt. Having decided to start a new business in the country, the Scotts had planned to work in tourism, and Bacheldre was being sold as a campsite that just happened to have a watermill attached.

"There's been a mill here since 1575, and the idea of keeping that heritage going really appealed to us. The mill was a working museum when we first came across it but was only grinding around a tonne of grain a month. We went into it as complete novices, but learnt quickly. We have increased production as the business has gone from strength to strength, and we have won many awards for the quality of our flour, our packaging and our business. Our success is really down to our attention to detail and the traditional methods we employ for our milling, and also the way we pack it. By stone grinding the flour we retain all the natural goodness and flavours of the wheat germ. Our range of bread, home baking and speciality flours are a must for the home kitchen through to Michelin star restaurants."

There has been a water mill at Bacheldre since 1575 and the current building was built in 1747. The mill was built to service the 500 acre estate of 'Crow Wood' including the hamlet of Bacheldre, it has been mainly used during the winter months, due to the supply of water to the mill, and for such a small estate only a small amount of feed and flour was required.

Today we have grown the business and although we do use motors to turn our stone's, this has been done sympathetically to match the speed that the water wheel turns the stones, we can mill longer in the day, but not faster. We use a green energy supply and we are now working on installing an electric generator to the waterwheel to use the water to create some of the electric required.

Ingredients

Organically Farmed Wheat Grain


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Customer Reviews

Top Customer Reviews

Verified Purchase
I mix this 50:50 with their organic strong stone ground white flour for making bread rolls for my lunch at work. The rolls produced are fantastic, lovely and soft and very tasty.
I've subscribed to have the flour delivered at regular intervals as it works out cheaper and far excels the flour available from the supermarkets.
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By R de Bulat TOP 500 REVIEWERVINE VOICE on 13 Jan. 2014
Verified Purchase
This is the second batch of flour I have bought from Bacheldre Mill and I am not disappointed. This is stoneground and quite a coarse flour, which I prefer to much of the finer ones on the market. On its own, it makes a dense loaf although not so tough as to make eating difficult and it has a good flavour. If you want a lighter loaf, mix up to 50% white flour - I use about 25%, but make a 5 seed loaf using only whole meal flour and enjoy both types equally. Using the Poolish method and preparing the dough 24 hours ahead, I make a loaf that I like and the rest of the family enjoy too. Not light and fluffy, it makes great toast and, thinly sliced, good sandwiches - absolutely made for strong cheese and thick soups.
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Verified Purchase
Being stoneground, the flavour of this flour makes all the difference to baked goods such as Breads and Biscuits, even pancakes. Adds plenty of body to meals.

Perhaps not so great if you prefer baked goods to come out light and fluffy, but for taste and nutrition, the best.
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Verified Purchase
All I can say is this flour is great, I buy this and the white. After coming from a suppermarkets own brand, to this my bread is 10 times better. We make our bread by hand,and this is well worth the money. We have it on suscription and we have just changed to 1 a month. We are a family of 5 and go through this bread like no tomorrow just ordered the seeded and cant wait to try.WELL WORTH GIVING IT A GO.
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Verified Purchase
I use this flour every week to make bread to sell for the Heart foundation, its the best bread flour that you can buy in quantity, saves buying little bags and having to make from in the cupboard.....makes beautiful bread.
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Verified Purchase
A nice flour, makes a good loaf in my bread maker. Previously bought Doves but find this one better, the loaf is a bit lighter. 16kg sack is a good size for the home bread maker.
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Verified Purchase
I always use wholemeal in bread at 60% or less as I find the bread too heavy with more wholemeal. Even using only 50% in my first attempts with this wholemeal I found it gave a sawdust texture to the bread, some people probably think this indicates its healthy properties. To me it means it is not a pleasure to eat and possible indigestion. Not wanting to throw away nearly 16Kg of flour I experimented. Using 50% of this and all the water of the recipe, mixing them together. After leaving for five minutes I add the rest of the flours 40% of strong white and 10% Kamut Khorasan wheat flour (you can not beat that flour for taste and although expensive at 10% it is not going to break the bank, look at the reviews). The soaking of the wholemeal softens it and takes away that woodfibre texture from the bread.
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Verified Purchase
On third batch of this of which the first two were great
The third arrived with damp in the bag so returned for replacement
For some reason, I don't know if its been the damp autumn but my loaves are not as good with exact same process
My guess is the flour is not of same quality
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