Stoneground Flour For Bread Making

Redbournbury Organic Unbleached White Flour

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Foricher Farine T80 (French Organic Stoneground White Flour)

From £3.29 £3.29
Merchants Mill Organic Stoneground Nordic Mix Flour

From £45.00 £45.00
Redbournbury Organic Rye Flour

From £7.81 £7.81
Marriage's Strong Stoneground Wholemeal Bread flour

From £2.12 £2.12
Marriage's Moulsham Strong Malted Seeded Bread Flour

From £1.87 £1.87
Foricher Farine de meule CRC T80 (Stoneground French T80 Flour)

From £3.22 £3.22
Matthews Stoneground Wholegrain (Wholemeal) Flour

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Matthews Malted Cotswold Rye Flour 1.5kg

£3.22 £3.22 From £2.90 £2.90

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Matthews Heritage Bibury Barley Flour 1.5kg

£3.26 £3.26 From £2.93 £2.93
Redbournbury Organic Malted Wholegrain Flour

From £4.42 £4.42
Redbournbury Organic Wholemeal Wheat Flour

From £3.57 £3.57
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Gilchesters Organics Wholemeal Emmer Flour

From £5.08 £5.08
Merchants Mill Organic Stoneground Strong White Flour

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Merchants Mill Organic Stoneground Sourdough Mix Flour

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Matthews Wholemeal Spelt Flour

From £3.56 £3.56
Redbournbury Organic Spelt Flour

From £5.78 £5.78
Marriage's Organic Stoneground Strong Wholemeal Bread flour

From £1.87 £1.87

Stoneground Flour Milling

Traditionally, all flour was stoneground. Whether powered by wind or water, the mills rotate two stones, the best being French burr stones, with specially shaped grooves so that grain introduced through a hole in the upper stone is ground to a powder and drops from the outside of the stones where it is collected. Periodically, the stones need to be re-grooved, a skilled job that has been in demand for many 100s of years.

Milling White Flour

The resultant flour directly from the stones contains the whole grain - it is wholemeal flour so to make white flour, it needs to be sifted to remove some or all of the bran. The flour left behind is yellow-white in colour as it still contains the wheat-germ which is where most of the flour's flavour and nutrition is found.