Grain
Rivet Wheat
B tier
Rivet wheat (also called cone wheat) is a free-threshing Triticum turgidum landrace group once common in Britain and northern Europe, with tall plants, large conical heads, and flour suited to dense country breads and biscuits rather than high-volume pan loaves. It was largely replaced by modern bread wheat but survives in heritage collections and revival plantings. Bakers use Rivet for characterful wholemeal and high-extraction loaves, crackers, and porridge grains. Its gluten is often less elastic than modern strong flour, so recipes favour gentle mixing, longer fermentation, or blending with stronger wheats.
Also known as: Related turgidum cone types
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History
Rivet and cone wheats were established English landraces for farmhouse bread and animal feed.
Tall rivet types dominated many British rotations before short-straw modern cultivars.
Bread-wheat breeding and roller milling displaced rivet from commercial acreage.
Heritage seed networks began returning rivet to small organic and community farms.
Artisan mills trialled rivet flour for dense, flavourful sourdoughs and biscuits.
Climate-resilient landrace interest kept rivet in diversified wheat portfolios.