16kg Bag of Wildfarmed Regenerative Wholemeal Flour
WILDFARMED
WHOLEMEAL FLOUR T150
WILDFARMED
WHOLEMEAL FLOUR T150
WILDFARMED
WHOLEMEAL FLOUR T150

WILDFARMED
WHOLEMEAL FLOUR T150


Healthier and high in fibre. 100% Unrefined for the most malty, nutty flour on the market. Best in soda bread, carrot cakes and cookies.

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Wildfarmed proves that farming can give back. To the soil, to nature and to the people it feeds. Our grain is grown in thriving, regenerative fields buzzing with bees, birds and bugs. Our farmers follow clear, measurable standards that put life back into the soil and flavour back into food, and make sure every harvest leaves the land better. Regenerative should be the standard, and Wildfarmed proves that it can be — environmentally and deliciously.Because better farms grow better food and better futures. Better farms are Wildfarmed.

Try us in

  • zizzi
  • Tom Kerridge
  • the newt
  • ozone
  • papo's bagels
  • ottolenghi
  • docker bakery
  • straker's
  • oma
  • nandos
  • speciality breads
  • fortnum and mason
  • hide
  • anglothai
  • bocca di lupo
  • apricity
  • brakes
  • jolene
  • ask italian
  • franco manca
  • greggs
  • august bakery
  • dom's subs
  • adam handling
  • gordon ramsay
  • manteca
  • chatsworth bakehouse
  • pure
  • bad boy soc
  • marmadukes
  • bidfood
  • the fat duck
  • tribe
  • watchhouse
  • noblerot
  • compass group
  • trafila
  • the fat badger
  • manchester city
  • the bread factory
  • westmorland family
  • gipsy hill
  • shake shack
  • jubel
  • canteen
  • wellocks
  • the snapery east
  • levy

Hungry for more?

    Check out our full range

    Our wheat, oats and barley do great things

    It's a bit like baking bread. A great theory is key but it's the outcomes, the results, that matter most. Discover the real difference Wildfarmed regenerative farming makes.

    Increase biodiversity

    Improve soil health

    Minimise water pollution

    Reduce carbon

    Learn more

    Wildfarmed flour tastes better because it's growin in fields full of life.

    The supply chain of the future - proving that better farming works at scale.
    Traceable from field to fork.
    Our regenerative flour is the choice of top chefs and bakers.
    Best in class for measuring farming outcomes.
    Awards across the board from best loaf to sustainability wins.

    Expertise baked in

    We switched to Wildfarmed at the start of 2025, and now use their flour across most of our bakery range because their commitment to regenerative farming aligns with our values as a community-focused and environmentally conscious bakery. The consistency of the flour is excellent, which gives us confidence that we can achieve that same high quality day after day. Our customers have responded really positively. They appreciate knowing where their food comes from and why those choices matter.

    Wes Burden Co-Founder Docker Bakery

    We believed wholeheartedly in Wildfarmed's mission to bring farmers together to grow grains at scale in a way that was better for the planet but also tasted fantastic. Everything we make at Marmadukes is flavour and quality led, which Wildfarmed only helps to amplify. Watching them continue their journey On The Road To Greggs has been wonderful to watch.

    Clare Nye Co-Founder Marmadukes

    To be honest it’s just better flour , working in pizza for nearly a decade I’ve tired tons of flour and none of them offer what Wildfarmed does with taste and sustainability . Changing flour is a big risk considering it makes up such a large portion of our product but after swapping to wildfarmed the only regret we had was not switching sooner.

    Jesse Elias Founder World Famous Gordos

    I’ve been working with Wildfarmed for the past four years, and their values align perfectly with the ethos we uphold at Layers. Because of this shared commitment to quality, transparency, and doing things the right way, it was an easy choice for us to make sure Wildfarmed flour is in every product we create. Our customers have responded really positively, appreciating that every product they enjoy from Layers reflects our care, attention, and commitment to making food that’s both delicious and responsibly made.

    Guilia Agnoli Co-Founder Layers Bakery

    What's Cooking?

    Now’s the time to bake a difference. Whatever you need, our team will show you the way.