This is our wholemeal strong bread-making flour with 7 organic grains added for extra flavour. This flour creates a flavoursome, light loaf with a lovely texture. Great Taste Awards agree.
Ground from a variety of spelt (Ankhorn) that has been grown on an organic-certified farm, this ancient grain has a lower gluten content than traditional wheat. The Great Taste Award judges said: “A loaf of bread was baked using this flour mixed 50/50 with a white spelt flour, and baked a perfect loaf: well-risen, well-shaped, and with a good crumb and crust. The flavour was good, and just what one would expect from a loaf made with quality flour.”
Spelt can also be used for biscuits, pancakes, brownies, scones and cakes.
Organic herbs are added to our basic wholemeal plain flour to give flavour to biscuits and savoury pastries.
A coarse ground wholemeal flour ideal for Soda Bread or to mix with other flour to add texture and taste to other bakes.
Talgarth Mill Bread Kits have everything you need to make a tasty loaf of bread – including expert instructions. A wonderful way to have a go at bread making or to give as a gift.
This kit is based on our award winning (Two Star Great Taste Award) strong wholemeal flour with olives and mixed herbs added for a vibrant savoury flavour.
This kit is based on our award-winning strong flour with organic sun-dried tomatoes and herbs added for extra flavour and texture.
Talgarth Mill Rough Flour is the key ingredient for this tasty, textured loaf. No yeast is used in soda bread – instead bicarbonate of soda is added to create the lift during baking.
Our bestselling bread-making flour, ground from AC Barrie wheat. This variety has a very high protein content (last harvest was 17%) which makes it ideal for bread making. The grain is grown for us on a farm in LLowes just 7 miles from the Mill, making this one of the lowest “food mile” products available. This flour is used daily in our bakery at Talgarth Mill. The Bakers’ Table’s award-winning Bara Felinwr loaf (Gold World Bread Awards) is made with100% Talgarth Mill strong wholemeal flour.
Our strong bread flour with lovely chewy sunflower seeds added for extra flavour. This flour creates a light loaf full of texture and flavour.
Ground from a variety of rye (Carotorp) that has been grown on an organic-certified farm, this wholemeal rye flour will add depth and flavour to a traditional loaf or sourdough. The Bakers’ Table’s best-selling Bara Harvard loaf is a mix of Talgarth Mill rye flour and a strong white flour. Rye can also be used in other baking – including brownies, cakes and pastries.
Ground from a variety of wheat called Claire, which is grown just over the border in Herefordshire, 15 miles from the Mill, this plain wholemeal flour is great for biscuits, pastry and cakes.
A wholemeal self-raising flour for cakes, puddings and dumplings.
Our classic bread kit uses our Wholemeal Strong Flour which is ground from grain grown just 7 miles from the Mill in Llowes. This kit was awarded One Star at the 2017 Great Taste Awards.
Talgarth Mill Wholemeal Strong flour is combined with fruit and spices to create a wonderful “tea cake” flavoured loaf, perfect for an afternoon tea or toasting for breakfast in the morning. This Bread Kit was awarded Two Stars at the Great Taste Awards.
Talgarth Mill Wholemeal Strong flour (Two Star Great Taste Award) is combined with lovely, chewy sunflower seeds for extra flavour and texture.
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