This organic Correll variety hard wheat is a premium Australian grown grain known for its bread-making performance and sustainable pedigree. Grown in the Mallee region of northwest Victoria (near the South Australia border), this hard wheat is Demeter Biodynamic-certified and 100% organic. That means it’s cultivated with ethical, regenerative farming practices. The Correll variety hard wheat is cherished by artisan bakers and home cooks alike for its strong gluten content and high protein, which translates into beautifully risen loaves and hearty, flavourful flour. Correll is a great choice if you want to mill your own bread-making flour.

The Correll wheat variety is an exceptional choice both on the farm and in the kitchen. Bred in Australia for performance, it offers advantages that benefit growers and home bakers alike. Here’s what is so special about Correll hard wheat:

• Exceptional Bread-Making Quality: Correll is a hard wheat with high protein content and strong gluten strength, perfect for milling into bread flour. It has a track record of producing doughs with excellent elasticity and rise. In practice, this means your homemade breads, pizzas, and rolls will have a gorgeous crumb and delicious nutty flavour – the kind only organic Australian wheat can provide.
• Naturally Disease-Resistant & Healthy: This variety is known for its rust resistance, meaning it has an innate ability to fend off rust, a common wheat fungal disease. For you, that translates into grain grown with minimal chemical intervention – a healthier, more natural product. The Edwards cultivate Correll without needing fungicides, aligning perfectly with organic principles. You get clean, chemical-free wheat grain filled with the goodness of nature, not residues.
• Deep Sowing = Resilience: Correll wheat can germinate from deep in the soil – up to 8 cm deep (versus the standard 1-2cm for most wheat). This trait lets farmers sow the seeds deep enough to reach moisture during dry conditions. The result is a resilient crop that thrives even in the Mallee’s challenging, low-rainfall environment. For consumers, this means a more reliable supply of grain despite tough weather – and grain that carries the hearty character of a plant that had to dig deep to grow. It’s resilience you can taste, knowing the wheat in your bread grew strong from the start.
• Grown with Biodynamic Passion: Every batch of our Correll wheat is biodynamically grown with a focus on soil regeneration and ecosystem balance. No synthetic pesticides, no chemical fertilizers – just sunshine, rain, and organic compost enriching the earth. The Edwards family’s careful farming methods not only protect the land for future generations but also enhance the nutritional profile of the grain. You’ll be baking with wheat that was nurtured by the earth, not forced by industrial inputs.
• Australian-Grown & Ethically Sourced: Australian-grown grain – planted, tended, and harvested on Victorian soil by a family farm. Ethical sourcing is at the heart of what we do. We maintain full traceability for this product, so you know exactly where your food comes from. Choosing this Correll wheat means you’re supporting local agriculture, reducing food miles, and investing in a farming community that values transparency, sustainability, and ethical practices.

This organic hard wheat is grown by Barry and Fiona Edwards on their 6,000-acre family farm in Murrayville, Victoria, about 200 km southwest of Mildura. Barry is the third generation on this property, with Barry’s grandfather clearing the original fields with a bullock team nearly a century ago, laying the groundwork for a tradition of hard work and respect for nature. Barry took over the farm in 1980 from his father, who had already begun moving away from heavy chemical use. Today, Barry and Fiona carry forward that legacy by farming organically and biodynamically, ensuring their wheat is grown without synthetic fertilisers or pesticides.

The Edwards’ farm has been Demeter Biodynamic-certified since 1988, reflecting over three decades of commitment to holistic and ethical food production. Biodynamic farming is a step beyond organic – it treats the farm as a living ecosystem. Barry and Fiona cultivate healthy soil through natural composting, crop rotations, and careful land stewardship. When they first started biodynamic practices, their soil had as little as 0.3% organic matter; after years of nurturing the land, soil organic matter has increased dramatically, a testament to their dedication to soil health. The result is a farm that teems with life: from rich soil microbes to thriving crops. By sourcing your wheat from the Edwards family, you’re supporting farmers who genuinely care for the environment and the sustainability of our food system.

Product Details and Key Features

• Variety: Correll – a hard red wheat famed for reliability in organic systems. (Released in 2006 by Australian breeders, it carries an Australian Hard quality classification, ideal for bread-making.)
• Quality: High-protein, strong gluten wheat; AH (Australian Hard) grade suitable for artisan bread flour.
• Farm & Certification: Grown by Barry & Fiona Edwards; Demeter Biodynamic Certified 
• Farming Practices: Biodynamic methods with minimal inputs – no synthetic chemicals, using natural compost and crop rotations to build soil fertility.
• Location: Murrayville, Victoria, Australia – in the Mallee region known for its broadacre grain farms and resilient wheat. (Approximately 200 km SW of Mildura.)
• Agronomic Highlights: Rust-resistant variety, capable of deep sowing (germinates from up to 8cm deep) for better moisture access. Mid-season maturity with good yield potential under organic management.
• Sustainability: Grown with a focus on sustainable grain farming – promoting biodiversity, water conservation, and carbon-rich soil. The Edwards’ farm has significantly increased soil organic matter over decades of regenerative agriculture.
• Usage: Whole wheat berries can be milled into fresh flour for bread, pasta or pastry. Ideal for bread-making (yeasted or sourdough). Can also be used in cooking whole (after soaking) or sprouted.