Odlums Wholemeal Extra Coarse Flour

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.

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.

It has been a delight cooking with this much coarser wheat product. I use it to make Irish Soda Bread in a variation of Hammelman's recipe from his book Bread. I even went on Odlums website and their recipe collection is impressive.

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!

I bought this and some plain or cream flour and made my first loaf of soda bread last night – – ate half of it in one sitting! I am gluten intolerant, but can digest Irish grown and milled flour. The taste is fabulous and the house smelled so good.

I really liked the texture and look of this flour. I made Irish brown bread with it, pancakes, and some high fiber bagels. Too bad no one in the USA makes a flour like this. High bran and germ content.