- 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. This season’s crop is the Welsh Grain Forum Composite…analysis 13.61% protein, specific weight 82.8kg, Hagberg 326.
4. Coppice Blend wheat, a new mixture from Green Acres Farm inspired by the work of the late Professor Martin Wolfe. They have chosen 11 of the best milling wheats of the last 40 years, each of which contributes to wide in-field diversity and depth of flavour whilst retaining modern baking functionality.
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, Green Acres Farm.
6. Rye, Elego (Analysis 9.34% protein, specific weight 78.6kg, Hagberg 220) 2020 harvest from Green Acres Farm.
7. Spelt, now milling Zollen spelt. The spec is as follows: Moisture 15%, Protein 11.5%, Specific Weight 74, Hagberg 250
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.