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BOTANICAL BLEND FLOUR
A Flour That Reawakens the Meadow in Our Bread
Botanical Blend Flour is not just flour — it’s a movement. It’s the embodiment of diversity, regeneration, and the rich tapestry of nature captured in a single bag of flour.
This idea came to life as I stood in an Italian meadow, grounded in the scent of wild oregano beneath my feet. It struck me then: we were standing in a meadow, not a monoculture. And I asked myself — why shouldn’t our flour reflect that richness?
The Non-Negotiable Rules
- It must be stone-ground, to preserve the integrity of the whole grain and maintain the vital food matrix.
- It must be wholegrain, with nothing refined or removed — no added gluten, no shortcuts.
- It must include a minimum of 10 plant species — a symphony of true cereals, pseudocereals, legumes, seeds, and botanicals, capturing the essence of regenerative farming.
- It must support all four years of regenerative crop rotation, ensuring that every loaf baked with it contributes to long-term soil health and biodiversity.
- And above all, it must be diverse by design — specifically created to nourish the gut microbiome through botanical and fibre complexity.
Backed by Science and a Decade of Research
Botanical Blend Flour is the result of over 10 years of research and development, and in my doctoral studies at The Sourdough School, I found that when people consumed 200g a day of bread and baked goods made with this diversity flour, it significantly improved both gut and mental health. That included increased production of short-chain fatty acids — exactly what we’d expect from the increased bioavailability of fibre delivered through long-fermented sourdough. Why? well for many reasons, baking as lifestyle Medicine is a holistic empowerment model connecting baker to their food, long slow fermentation, added fibre, a feeling of joy, but also this flour is one that is an evolutionary approach. It is the kind of flour we evolved eating. It is stoneground, diverse and as we know the matrix of the plant being in act is key to digestive health as Dr Sarah Berry’s work at ZOE has shown that the food matrix — the intact physical structure of whole foods — plays a crucial role in how our bodies metabolise nutrients and in keeping blood sugar stable.
A Systems Change Model
Botanical Blend Flour is not just about health — it’s about systems change.
That’s why we operate a licensing model for mills. By licensing mills to produce Botanical Blend Flour under these strict, evidence-based criteria, we ensure quality, traceability, and integrity across every bag. And we invite only those who share our values — mills and partners who understand that flour is not just an ingredient, but a tool for systemic transformation.
Our Partnership with Hodmedod’s
We are proud to partner with Hodmedod’s, pioneers in UK-grown grains, legumes, and pulses, and leaders in agroecological systems change. Their work supports a resilient, fair, and nutritious food future, and we encourage bakers to source their Botanical Blend Flour directly from Hodmedod’s.
Circular by Design: Education-Funded Flour
This is part of a circular model. Every kilo of flour milled under licence generates revenue that is reinvested into education. That means funding scholarships at The Sourdough School, allowing bakers from all walks of life to learn not only how to bake with this flour, but how to champion its values in their own communities.
Flour With a Mission
This is flour with a mission. Flour that tells a story. Flour that nourishes — not just the body, but the gut microbiome. Not just the baker, but the whole system.
One loaf at a time.