Baking Flour at BakeryBits

Bread flour is made from the ground seeds of various grasses that have been bred over the generations for human consumption. The most popular is wheat but there are many others including rye, barley, oat, buckwheat, spelt and predecessors of wheat such as einkorn and emmer. Try baking our flours into bread using our artisan bread recipes by Dan Lepard.

When milled, all flour is wholemeal, whether wheat, rye, spelt or any other. To make white flour the bran needs to be removed. Stoneground flour, using traditional stones to mill the flour, to make white flour, the milled flour is sieved to remove the bran. The tasty and nutritious wheatgerm remains making an off-white flour. Roller-milled flour, the modern modern milling system, separates all components of the milled flour and so both the bran and wheatgerm are removed giving a very white result.