The Wheat Project is a response to the challenges facing UK agriculture

We are working with 10 incredibly inspiring UK growers who are willing to dedicate their livelihoods to overcoming challenges that organic farming can face, including from the changing climate, soil degradation and biodiversity loss, and who are driven to make a positive impact on their farms and surrounding environment.

Organic farming contributes to the regeneration of soil as a vital living ecosystem. The Wheat Project seeks to revive heritage wheat varieties, which can be more resilient to climate change and offer rich nutritional value and flavour.

Historically, the varieties of wheat we grew would have been adapted for local weather and soils. This new Flour is milled from a blend of UK grown organic “chaos” wheat – a mix of different species and varieties (“maslins”). The guiding principle is that “chaos” wheats are better equipped than monoculture crops to withstand changing or uncertain conditions in the field. It reintroduces biodiversity to agriculture through growing a variety of wheats, to move away from monoculture.

When it comes to sustainability, populations of heritage grains may be superior due to the fact that they are designed to be more naturally resilient to climate and disease, allowing farmers a greater chance of a successful harvest without the use of synthetic fertilisers or pesticides.

It could take several years to fine tune a blend of wheat for a specific environment. The idea is that chaos wheat can deal with chaotic climate events it may encounter.

New Flour 

We are excited to be launching a new organic T80 flour, which we mill from a blend of different heritage organic wheat populations. These grains have been selected for their ability to thrive in an organic regenerative system whilst achieving the protein quality needed to give our flour both flavour and function.

Our T80-Resilience Blend is a light brown flour with fine bran particles, milled from a blend of UK grown organic wheat – a mix of different species and varieties. We class this flour as an “all-purpose” style flour due to the more delicate gluten.