Stoneground Flour For Bread Making

Heritage Blend Artisan Pizza Flour

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Heritage Blend Wholesome White Flour

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Heritage Blend Wholemeal Flour

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Elizabethan Blend Manchet (White) Flour

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Medieval Peasant's Blend Flour

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Medieval Blend Maslin (Wheat and Rye) Flour

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Norman Blend Rivet Wheat Flour

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Anglo-Saxon Blend Wholemeal Rye Flour

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Anglo-Saxon Blend Light Rye Flour

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Matthews Stoneground YQ Population Bread Flour

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Matthews Wholegrain Einkorn

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Viron French Organic "Agreste" Emmer & Wheat Flour 25kg

£104.38 £104.38

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Viron T130 Organic Stoneground T130 Light Rye Flour, 25kg

£65.92 £65.92

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Gilchesters Organics Einkorn Flour

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Gilchesters Organics Emmer Flour

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Stoate's Organic Self-Raising Flour, 1.5kg

£4.18 £4.18

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Marriage's Moulsham Strong Malted Seeded Bread Flour

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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.