- Very local winter wheat (the modern variety Skyfall) grown by John Evans at our neighbouring farm, Moelifor. A full grain which mills to produce a soft, tasty wholemeal and a fine white flour. (Not organically certified but grown with minimal inputs.)
2. Slade Farm Spring Wheat, a modern spring wheat mix grown organically at Slade Farm in the Vale of Glamorgan. Makes a harder, sandier flour with a small bran flake. Around 12% protein.
3. Hen Gymro wheat, Hen Gymro (Old Welshman) is a landrace wheat historically grown extensively in this area up until the 1930s. As part of the Welsh Grain Forum we have been working with Andy Forbes of Brockwell Bake London to rebuild stocks of this wheat and bring it back into circulation. It grows well in organic conditions and yields even in our less than ideal conditions. Mills to give a tender wholemeal with flaky bran and excellent flavour. Currently it is being curated and grown by Mark Lea at Green Acres Farm , Shifnal,Shropshire.
4. “Miller’s Choice” is a mixed population of long straw wheats, selected by Andy Forbes to resemble the milling wheats relied on for British wheat bread baking up until the mid-19th century. This crop was grown biodynamically by Jo Bradley at Hungary Lane Farm in Leicestershire.
5. Maris Widgeon, regarded as the last of the great British long straw wheats it was bred in 1964 and, whilst in demand as thatching straw, was unable to match the yields of the more modern wheat varieties. When grown organically it comes into it’s own and bakes wonderfully, again grown by Mark Lea.
6. Rye, variety Elego, grown organically by Mark Lea at Green Acres Farm.
7. Spelt, grown biodynamically at Hungary Lane Farm.
8. Naked barley, grown organically by Mark Lea at Green Acres Farm , Shifnal, Shropshire. Naked barley mills to give a sweet, earthy tasting wholemeal barley.