Atle is a high quality bread-making wheat, first grown in Sweden in the 1930s and popular in Britain in the 1950s and early 1960s. This is a hard wheat (high in gluten and protein) and is great for making bread and pasta. We use this flour (fine white) for our pizza bases. It also make delicious cakes and other bakes.
Stone ground heritage flour - Atle
We grow Atle on our farm in South Herefordshire and mill it here in Craswall.