Scottish-grown wheat variety Paragon
- Variety name: Paragon
- Certified organic wheat
- 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill
- Suitable for real bread (with long fermentation and no additives) and pastries, cakes and biscuits
- We help with expert advice to help you craft something delicious
Available in 1 kg and 3 kg bags
Due to unprecedented demand in March 2020, we are now milling our Paragon wheat, grown at Balcaskie in Fife in 2018. We grew this relatively modern variety with a view to combining it with other spring wheats, mostly from Sweden, which are genetically diverse ‘evolutionary’ mixtures or landraces. However, with our own historic Scottish varieties running low, and the explosion of demand for flour in recent days, we have decided to mill our Paragon into flour right now.
Paragon has been the go-to spring wheat for organic farmers for much of the past twenty years, until supplanted by Mulika, though the latter has shown a susceptibility to disease that seems to afflict modern high-yielding varieties within a few years of their release. Paragon has lasted longer than many more recent varieties and we are grateful that its resilience in the field means that we can respond to the urgent need for wholesome nutritious flour at a time when many people are making bread at home.
Please click here for more information on the Zentrofan mill.
Scotland The Bread flour is special. Apart from its generally above-average mineral content, It has
- a full, satisfying flavour without the dry dustiness of some wholemeals
- gluten that is naturally softer, less stretchy and more extensible (and arguably more digestible) than in common breadmaking flours
Top tips for getting good results:
- Knead the dough gently and for less time than you have to when using a ‘strong’ flour
- Be patient and ferment your bread slowly (using sourdough) to develop flavour and digestibility
- If you’re struggling to get a longed-for lightness, sieve the flour to remove some of the bran or add a portion (up to 25%) of ‘strong’ flour
You will find more baking advice and recipes here.