Odlums Wholemeal Extra Coarse Flour

This is the best whole wheat flour I have ever used. The first time I bought it was to make ballymaloe Irish brown bread. I never went back to regular whole wheat flour after that. The texture of coarse whole wheat gives an interesting texture to all breads. It is outrageously expensive to get here in the US but it is well worth it for superior baked goods. It arrived quickly and the bag was intact.

Great flour for Irish brown and soda bread. Nice coarse stoneground texture. Replacing out of stock King Arthur Irish Flour.

This is good alongside other flours, for baking graham crackers. Homemade allows selection of oil, amount of sugar, and addition of spices. More fun than factory-made.

Bought this as recommended for a Ballymaloe Irish brown bread recipe via Liebowitz. Enough coarseness to provide texture, much milder flavor and less gluten than hard red US-style wheat. I haven’t found a similar US-milled product. Expensive — but makes excellent bread, and I haven’t found another flour to replace it.

Thank you so much for carrying this. It is very hard to find. It is perfect for what I need.

This flour is the perfect texture for the Irish brown bread I discovered I couldn't get enough of on a recent trip to Ireland. So many other good recipes I want to try, using this flour. Wish the price point was a little better. I can sometimes get this at an Irish shop for $8.95, but they don't always carry it.

Just the degree of coarseness I like for my bread baking.

This is the best flour for brown bread. I’ve been using it for 35 years. Superior. The four stars is for the price. You’re being gouged here. Google and find it cheaper!