Why it matters
Grains have become a commodity worldwide. Most of UK bread, even organic, is made with flour imported from across the world, but it can be grown and milled locally in an agro-ecological, sustainable way that increases biodiversity and builds soil capacity.
Flavour & health
Our flour is milled and appears on the shelves within a week. Fresh unadulterated flour retains the nutrition and flavour in a way that industrially processed flour that sits on a shelf for months cannot.
The Mill
The New American Mill has been imported from Vermont by a baker turned mill maker who wanted to inspire bakers to use a fresh product to produce amazing quality, fresh nutritious flour
The Farms, The People
Reclaim The Grain supports local farmers and bakers in a circular economy that benefits them all. Dartington Mill CIC is a ‘business for purpose’ that does not profit from its operations, it exists to support the people and the farms that are involved.
An exceptionally tasty and nutritious flour that is lower in gluten and very well suited in cake and pastry making. It can be used for bread , due to it being lower in gluten, some have found it better to mix with strong bread flour that is higher in gluten, giving an excellent balance and adding flavour to a standard strong bread flour. Available as white and wholemeal, this flour is freshly milled and treated as a fresh product, and should be consumed within 3 months of milling date.
Order online from: THE APRICOT CENTRE
Or check out or STOCKIST PAGE to buy in store.