Odlums Wholemeal Extra Coarse Flour — Stoneground wholegrain, high-fibre, rich nutty flavour

Odlums Wholemeal Extra Coarse Flour is a stoneground whole wheat flour that keeps the full grain for a coarse texture and rich, nutty flavour ideal for breads, pastries and biscuits.

Made by grinding the entire wheat kernel, this wholemeal flour preserves wheat’s natural bran and germ so nothing is removed or refined away. The traditional milling stones give the flour a deliberately coarser crumb and more pronounced taste than standard wholemeal, making it a strong choice when you want structure, chew and flavour in baked goods.

How will Odlums extra coarse wholemeal change my bread and baking?

The coarse particle size adds body and texture to doughs and batters, producing heartier loaves and more rustic crumb. Because it retains fibre-rich bran and germ, it contributes to a deeper colour and fuller wheat taste that stands up well to bold ingredients like seeds and dried fruit.

• Gives denser, chewy textures ideal for artisan and brown breads.
• Adds visible bran flecks and robust flavour to cakes and biscuits.
• Pairs well with seeds, oats, molasses and fruit in recipes.

What baking tips should I use with stoneground wholemeal?

Because extra coarse wholemeal absorbs more liquid and can weight dough, allow longer hydration or slightly more liquid than white flour recipes call for. Mix gently to avoid overworking the gluten, and consider combining with a lighter flour if you want a less dense loaf.

• Increase liquids by 5–15% depending on recipe.
• Autolyse the dough 15–30 minutes to improve hydration and rise.
• Use warm water and longer proving for better gluten development.

Is this flour nutritionally different from refined flours?

Yes — because the whole grain is preserved, Odlums Wholemeal Extra Coarse contains more bran, germ and dietary fibre than refined white flours. That gives it a fuller nutritional profile and a more pronounced wheat flavour, while remaining versatile for many recipes.

• Higher in natural fibre and whole grain components.
• Retains vitamins and oils from the wheat germ for depth of flavour.
• Suitable as a 100% wholegrain option or blended with lighter flours.

How should I store and use Odlums wholemeal for best results?

Store in a cool, dry place in an airtight container to keep the natural oils in the germ from going rancid. For longer storage, refrigerate or freeze unopened bags; bring to room temperature before baking for consistent results.

• Keep sealed and away from heat or moisture.
• Use within recommended shelf life for peak flavour and freshness.
• Measure by weight for consistent recipes when substituting flours.

Who is this for: Odlums Wholemeal Extra Coarse Flour suits home bakers and small-scale artisan producers who want the full flavour and texture of whole wheat in breads, fruit cakes, pastries and biscuits. It’s a good pick for anyone seeking a traditional stoneground profile, higher dietary fibre and a coarser crumb — whether you bake daily or experiment with rustic recipes.

Ingredients

Whole Wheat Flour.