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Home > The Mill > Milling > Flour


The mill produces a range of stoneground Organic flours. All of our wheat flour is milled on a pair of French Burr Stones and some is then sieved in a traditional bolter (or wire-machine) to produce white flour, brown flour, semolina flour and bran. Some of our brown wheatflour is blended with whole malted wheat flakes to produce "Malted Wheatflake Flour". Our wheat flours are ground from Organic wheat, (Certification UK5) and are high in gluten, making them ideal for breadmaking, particularly in bread-machines.We also produce organic rye flour, which is lower in gluten and produces a darker, denser bread, popular with European bakers. Our Wholemeal and White wheat flours have received awards in the 2001 and 2002 Organic Foods Awards respectively. These awards are run jointly by the Soil Association and The Mail on Sunday's "You" Magazine, and are designed to recognise excellence in Organic food production and processing.Our latest produce is Organic Spelt Flour. Spelt is an ancient variety of wheat with a delicious, nutty flavour. Although high in protein, it is sometimes suitable for people with an intolerance to gluten. We produce wholemeal organic spelt flour that will bake a highly nutritious loaf, full of flavour.Flour can be bought from the mill shop on open-days, and flour and bread are available at Harpenden, Hertford, Hatfield and St. Albans Farmers' Markets, as well as at local shops. Local delivery is usually possible.Some of the flour produced at the mill is used in the mill's own bakery , where it is baked into a range of Artisan loaves.For flour enquiries, please click here

Range of Flours Available
Our Organic Rye Flour   A blend of our Organic brown flour with malted wheat flakes