Extra coarse stoneground wholewheat flour from the Walton Milling Tradition established 1832. This wholemeal flour is stone ground after being lighted roasted and gives the most lovely slightly nutty texture to breads. A firm favorite of breadmakers.
Additive and preservative free.
Made in Cork
Use it all the time to make my brown bread. Would really miss it , if it went off the market.
I’ve been making brown bread for over 40 years now and I can honestly say that since discovering Macroom Flour by chance I wouldn’t use any other. I particularly love the nuttiness that it gives my bread. Martha Wade
I first bought this extraordinary flour for bread-making in Cork but then having moved to Wexford I’m so relieved to be able to order it through Kate’s Kitchen. Fantastic service - fast, great communications, safe packaging. Macroom flour - I’ve bought the best, most wholegrain flour I could find in New Zealand and in a number of regions in France, but this is by far the most outstanding - coarse-grained, stone-ground - as ‘whole’ as you can get for flour, and the taste is just superb.