{"title":"Whole Flour","description":"\u003cp\u003eExplore our range of Australian-grown whole flours, from everyday wheat to spelt, emmer, khorasan and rye.\u003c\/p\u003e\n\u003cp\u003eWhole flours retain the bran and germ of the grain, bringing distinctive flavours, textures and natural variation to bread, sourdough and other baking. Discover flours from Australian growers and millers, including traditional and heritage grains.\u003c\/p\u003e","products":[{"product_id":"heritage-flour-whole-organic-12-5kg","title":"Heritage Wheat Flour Whole Organic | Foster Variety 12.5kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis organic Heritage Wheat Whole Flour is stoneground by Kialla Pure Foods from Foster wheat, a heritage Australian variety grown by Paul and Cherry Murphy in Central Queensland. Retaining the whole grain, it is suited to wholemeal bread, sourdough and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout Foster wheat\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional plant breeding methods. While many older wheat varieties gradually disappeared from commercial production, Foster has been preserved through the work of Paul and Cherry Murphy, who continue to grow it organically in Central Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLike apples or grapes, wheat exists as many distinct varieties, each with its own history and characteristics. Foster forms part of Australia’s rich agricultural heritage and represents an important chapter in the story of Australian wheat breeding. To learn more about how wheat has evolved in Australia, read our article \u003ca title=\"Link to the blog article on wheat in Australia\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-story-of-wheat-in-australia\" target=\"_blank\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Story of Wheat in Australia\u003c\/b\u003e\u003c\/span\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout this flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is stoneground by Kialla Pure Foods, retaining the bran, germ and endosperm of the grain. By milling the entire kernel, the flour preserves the full character of the Foster wheat variety and produces a whole flour suited to hearty breads and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground whole flour has a richer flavour and darker appearance than white flour, making it a popular choice for wholemeal breads, sourdough, pastries and recipes where the full grain is desired.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wheat is grown by Paul and Cherry Murphy near Capella in Central Queensland. Passionate advocates for heritage grains, they have played an important role in preserving Foster wheat and ensuring it remains available to today’s bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir farming combines certified organic production with a commitment to maintaining older wheat varieties that might otherwise have disappeared from Australian agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the mill\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods has been milling Australian organic grains for more than 30 years. Based in Greenmount on Queensland’s Darling Downs, they work closely with growers across Australia to produce flours that highlight both the quality of the grain and the people who grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process produces a whole flour that reflects the character of the grain while maintaining consistency for modern baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat makes this flour special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic Australian whole flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from Foster heritage wheat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Paul and Cherry Murphy in Central Queensland\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled by Kialla Pure Foods on the Darling Downs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuitable for wholemeal bread, sourdough and rustic baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupports the preservation of Australian heritage wheat varieties\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal bread\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrackers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits and pastries\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\" class=\"s1\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is Foster wheat?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional breeding methods. It is one of a small number of older wheat varieties still being grown commercially.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is the difference between this and the white flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis whole flour is stoneground and retains the entire grain, including the bran and germ. The white flour is roller milled to remove much of the bran and germ, producing a lighter flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is stoneground flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground flour is produced by milling the whole grain between stones, retaining the bran, germ and endosperm. This creates a whole flour with the full character of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eIs this suitable for sourdough?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is well suited to sourdough and other wholegrain breads and can also be blended with white flour for lighter loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhere is this wheat grown?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Foster wheat used in this flour is grown by Paul and Cherry Murphy in Central Queensland and milled by Kialla Pure Foods on Queensland’s Darling Downs.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":40862279270609,"sku":"WHT-FLR-HTG-WHO-12.5KGS","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-wholeheritageflour-foster-variety-murphy-farming-12.5kg.jpg?v=1784262428"},{"product_id":"heritage-wheat-flour-whole-1kg","title":"Heritage Wheat Flour Whole Organic | Foster Variety 1kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis organic Heritage Wheat Whole Flour is stoneground by Kialla Pure Foods from Foster wheat, a heritage Australian variety grown by Paul and Cherry Murphy in Central Queensland. Retaining the whole grain, it is suited to wholemeal bread, sourdough and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout Foster wheat\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional plant breeding methods. While many older wheat varieties gradually disappeared from commercial production, Foster has been preserved through the work of Paul and Cherry Murphy, who continue to grow it organically in Central Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLike apples or grapes, wheat exists as many distinct varieties, each with its own history and characteristics. Foster forms part of Australia’s rich agricultural heritage and represents an important chapter in the story of Australian wheat breeding. To learn more about how wheat has evolved in Australia, read our article \u003ca title=\"Link to the blog article on wheat in Australia\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-story-of-wheat-in-australia\" target=\"_blank\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Story of Wheat in Australia\u003c\/b\u003e\u003c\/span\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout this flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is stoneground by Kialla Pure Foods, retaining the bran, germ and endosperm of the grain. By milling the entire kernel, the flour preserves the full character of the Foster wheat variety and produces a whole flour suited to hearty breads and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground whole flour has a richer flavour and darker appearance than white flour, making it a popular choice for wholemeal breads, sourdough, pastries and recipes where the full grain is desired.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wheat is grown by Paul and Cherry Murphy near Capella in Central Queensland. Passionate advocates for heritage grains, they have played an important role in preserving Foster wheat and ensuring it remains available to today’s bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir farming combines certified organic production with a commitment to maintaining older wheat varieties that might otherwise have disappeared from Australian agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the mill\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods has been milling Australian organic grains for more than 30 years. Based in Greenmount on Queensland’s Darling Downs, they work closely with growers across Australia to produce flours that highlight both the quality of the grain and the people who grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process produces a whole flour that reflects the character of the grain while maintaining consistency for modern baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat makes this flour special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic Australian whole flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from Foster heritage wheat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Paul and Cherry Murphy in Central Queensland\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled by Kialla Pure Foods on the Darling Downs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuitable for wholemeal bread, sourdough and rustic baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupports the preservation of Australian heritage wheat varieties\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal bread\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrackers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits and pastries\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\" class=\"s1\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is Foster wheat?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional breeding methods. It is one of a small number of older wheat varieties still being grown commercially.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is the difference between this and the white flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis whole flour is stoneground and retains the entire grain, including the bran and germ. The white flour is roller milled to remove much of the bran and germ, producing a lighter flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is stoneground flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground flour is produced by milling the whole grain between stones, retaining the bran, germ and endosperm. This creates a whole flour with the full character of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eIs this suitable for sourdough?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is well suited to sourdough and other wholegrain breads and can also be blended with white flour for lighter loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhere is this wheat grown?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Foster wheat used in this flour is grown by Paul and Cherry Murphy in Central Queensland and milled by Kialla Pure Foods on Queensland’s Darling Downs.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":40862279729361,"sku":"WHT-FLR-HTG-WHO-1KG","price":9.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-wholeheritageflour-foster-variety-murphy-farming-1kg.jpg?v=1784262654"},{"product_id":"heritage-wheat-flour-whole-5kg","title":"Heritage Wheat Flour Whole Organic | Foster Variety 5kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis organic Heritage Wheat Whole Flour is stoneground by Kialla Pure Foods from Foster wheat, a heritage Australian variety grown by Paul and Cherry Murphy in Central Queensland. Retaining the whole grain, it is suited to wholemeal bread, sourdough and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout Foster wheat\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional plant breeding methods. While many older wheat varieties gradually disappeared from commercial production, Foster has been preserved through the work of Paul and Cherry Murphy, who continue to grow it organically in Central Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLike apples or grapes, wheat exists as many distinct varieties, each with its own history and characteristics. Foster forms part of Australia’s rich agricultural heritage and represents an important chapter in the story of Australian wheat breeding. To learn more about how wheat has evolved in Australia, read our article \u003ca title=\"Link to the blog article on wheat in Australia\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-story-of-wheat-in-australia\" target=\"_blank\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Story of Wheat in Australia\u003c\/b\u003e\u003c\/span\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout this flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is stoneground by Kialla Pure Foods, retaining the bran, germ and endosperm of the grain. By milling the entire kernel, the flour preserves the full character of the Foster wheat variety and produces a whole flour suited to hearty breads and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground whole flour has a richer flavour and darker appearance than white flour, making it a popular choice for wholemeal breads, sourdough, pastries and recipes where the full grain is desired.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wheat is grown by Paul and Cherry Murphy near Capella in Central Queensland. Passionate advocates for heritage grains, they have played an important role in preserving Foster wheat and ensuring it remains available to today’s bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir farming combines certified organic production with a commitment to maintaining older wheat varieties that might otherwise have disappeared from Australian agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the mill\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods has been milling Australian organic grains for more than 30 years. Based in Greenmount on Queensland’s Darling Downs, they work closely with growers across Australia to produce flours that highlight both the quality of the grain and the people who grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process produces a whole flour that reflects the character of the grain while maintaining consistency for modern baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat makes this flour special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic Australian whole flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from Foster heritage wheat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Paul and Cherry Murphy in Central Queensland\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled by Kialla Pure Foods on the Darling Downs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuitable for wholemeal bread, sourdough and rustic baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupports the preservation of Australian heritage wheat varieties\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal bread\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrackers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits and pastries\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\" class=\"s1\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is Foster wheat?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional breeding methods. It is one of a small number of older wheat varieties still being grown commercially.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is the difference between this and the white flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis whole flour is stoneground and retains the entire grain, including the bran and germ. The white flour is roller milled to remove much of the bran and germ, producing a lighter flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is stoneground flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground flour is produced by milling the whole grain between stones, retaining the bran, germ and endosperm. This creates a whole flour with the full character of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eIs this suitable for sourdough?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is well suited to sourdough and other wholegrain breads and can also be blended with white flour for lighter loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhere is this wheat grown?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Foster wheat used in this flour is grown by Paul and Cherry Murphy in Central Queensland and milled by Kialla Pure Foods on Queensland’s Darling Downs.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":40862280351953,"sku":"WHT-FLR-HTG-WHO-5KG","price":37.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-wholeheritageflour-foster-variety-murphy-farming-5kg.jpg?v=1784262805"},{"product_id":"flour-emmer-whole-stoneground-certified-sustainable-1kg","title":"Emmer Flour Whole Stoneground and Certified Sustainable 1kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlong with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a robust, wholegrain flour made from \u003cspan class=\"s1\"\u003e\u003cb\u003esustainable Australian emmer wheat\u003c\/b\u003e\u003c\/span\u003e, an ancient ancestor of modern durum. Milled by \u003cspan class=\"s1\"\u003e\u003cb\u003eWholegrain Milling Co.\u003c\/b\u003e\u003c\/span\u003e in \u003cspan class=\"s1\"\u003e\u003cb\u003eGunnedah, NSW\u003c\/b\u003e\u003c\/span\u003e, the grain is stoneground to retain the bran, germ, and endosperm—offering rich flavour, nutrients, and natural complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer’s unique gluten structure is \u003cspan class=\"s1\"\u003e\u003cb\u003edistinct from modern wheat\u003c\/b\u003e\u003c\/span\u003e, making it a standout for rustic breads, flatbreads, cakes and dense sourdoughs. The flour is light brown, with a coarser texture and a full, earthy aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy we love it:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% wholegrain emmer flour\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTastes great\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground for full flavour and nutrition\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA true ancient grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuited to artisan baking and ancient grain recipes\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in NSW by Wholegrain Milling Co.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eA Note on the Certification:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is made from grain grown and milled under the \u003cspan class=\"s1\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e standard—a practical, transparent framework that prioritises soil health, biodiversity, ethical sourcing, and full traceability. It’s ideal for those seeking \u003cspan class=\"s1\"\u003e\u003cb\u003eenvironmentally responsible farming\u003c\/b\u003e\u003c\/span\u003e, without the restrictions of organic certification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLearn more about this certification and how it compares to organic and chemical-free farming \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\"\u003ein our blog post\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour wholemeal?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eYes\u003c\/strong\u003e, it is stoneground from whole emmer wheat—nothing is removed in the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the difference between emmer and regular wheat?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer is an ancient wheat species with a unique protein structure. It behaves differently in baking, with a more delicate gluten and earthy flavour. If you want to check out the collection of ancient grains and flours we carry, you can check those out, \u003ca rel=\"noopener\" title=\"Link to the ancient grains collection on the sovereign foods website\" href=\"https:\/\/sovereignfoods.com.au\/collections\/ancient-grains\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour organic?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eNo\u003c\/strong\u003e—this flour is \u003cspan class=\"s2\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e, which supports regenerative farming practices while allowing more flexibility than organic systems. No GMOs, synthetic additives, or harmful residues. Head over \u003ca href=\"https:\/\/cssb.deakin.edu.au\/wp-content\/uploads\/sites\/271\/2025\/07\/Certified-Sustainable-Standard-Producer-V15.5-2025.pdf\" title=\"A link away from the Sovereign Foods website to the certified sustainable site to read more about the producers certification for Certified Sustainable Products\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e to read more about the standards by which the grower must adhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I bake with emmer?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer works beautifully in \u003cspan class=\"s2\"\u003e\u003cb\u003erustic sourdoughs, dense loaves, flatbreads, cakes\u003c\/b\u003e\u003c\/span\u003e, and \u003cspan class=\"s2\"\u003e\u003cb\u003eblended flours\u003c\/b\u003e\u003c\/span\u003e. It absorbs water differently—experiment to get the right hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes emmer contain gluten?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. While different from modern wheat, emmer is still a gluten-containing grain. For a bit more information about the different ways gluten can affect different people we wrote up a blog post, you can check it out \u003ca rel=\"noopener\" title=\"Link to Sovereign Foods post about gluten\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Wholegrain Milling Co","offers":[{"title":"Default Title","offer_id":41496492114129,"sku":"EMR-FLR-WGM-SUS-1KG","price":11.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Australian_grown_Emmer_flour_ancient_grains_einkhorn.jpg?v=1752731096"},{"product_id":"flour-emmer-whole-stoneground-certified-sustainable-5kg","title":"Emmer Flour Whole Stoneground and Certified Sustainable 5kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlong with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a robust, wholegrain flour made from \u003cspan class=\"s1\"\u003e\u003cb\u003esustainable Australian emmer wheat\u003c\/b\u003e\u003c\/span\u003e, an ancient ancestor of modern durum. Milled by \u003cspan class=\"s1\"\u003e\u003cb\u003eWholegrain Milling Co.\u003c\/b\u003e\u003c\/span\u003e in \u003cspan class=\"s1\"\u003e\u003cb\u003eGunnedah, NSW\u003c\/b\u003e\u003c\/span\u003e, the grain is stoneground to retain the bran, germ, and endosperm—offering rich flavour, nutrients, and natural complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer’s unique gluten structure is \u003cspan class=\"s1\"\u003e\u003cb\u003edistinct from modern wheat\u003c\/b\u003e\u003c\/span\u003e, making it a standout for rustic breads, flatbreads, cakes and dense sourdoughs. The flour is light brown, with a coarser texture and a full, earthy aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy we love it:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% wholegrain emmer flour\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTastes great\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground for full flavour and nutrition\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA true ancient grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuited to artisan baking and ancient grain recipes\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in NSW by Wholegrain Milling Co.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cb style=\"color: rgb(48, 76, 69); font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eA Note on the Certification:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is made from grain grown and milled under the \u003cspan class=\"s1\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e standard—a practical, transparent framework that prioritises soil health, biodiversity, ethical sourcing, and full traceability. It’s ideal for those seeking \u003cspan class=\"s1\"\u003e\u003cb\u003eenvironmentally responsible farming\u003c\/b\u003e\u003c\/span\u003e, without the restrictions of organic certification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLearn more about this certification and how it compares to organic and chemical-free farming \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\"\u003ein our blog post\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour wholemeal?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eYes\u003c\/strong\u003e, it is stoneground from whole emmer wheat—nothing is removed in the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the difference between emmer and regular wheat?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer is an ancient wheat species with a unique protein structure. It behaves differently in baking, with a more delicate gluten and earthy flavour. If you want to check out the collection of ancient grains and flours we carry, you can check those out, \u003ca href=\"https:\/\/sovereignfoods.com.au\/collections\/ancient-grains\" title=\"Link to the ancient grains collection on the sovereign foods website\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour organic?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eNo\u003c\/strong\u003e—this flour is \u003cspan class=\"s2\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e, which supports regenerative farming practices while allowing more flexibility than organic systems. No GMOs, synthetic additives, or harmful residues. Head over \u003ca rel=\"noopener\" title=\"A link away from the Sovereign Foods website to the certified sustainable site to read more about the producers certification for Certified Sustainable Products\" href=\"https:\/\/cssb.deakin.edu.au\/wp-content\/uploads\/sites\/271\/2025\/07\/Certified-Sustainable-Standard-Producer-V15.5-2025.pdf\" target=\"_blank\"\u003ehere\u003c\/a\u003e to read more about the standards by which the grower must adhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I bake with emmer?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer works beautifully in \u003cspan class=\"s2\"\u003e\u003cb\u003erustic sourdoughs, dense loaves, flatbreads, cakes\u003c\/b\u003e\u003c\/span\u003e, and \u003cspan class=\"s2\"\u003e\u003cb\u003eblended flours\u003c\/b\u003e\u003c\/span\u003e. It absorbs water differently—experiment to get the right hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes emmer contain gluten?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. While different from modern wheat, emmer is still a gluten-containing grain. For a bit more information about the different ways gluten can affect different people we wrote up a blog post, you can check it out \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"Link to Sovereign Foods post about gluten\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Wholegrain Milling Co","offers":[{"title":"Default Title","offer_id":41496498536657,"sku":"EMR-FLR-WGM-SUS-5KG","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic_Whole_emmer_flour_einkorn_ancient_grain.jpg?v=1752731842"},{"product_id":"lour-emmer-whole-stoneground-certified-sustainable-12-5kg","title":"Emmer Flour Whole Stoneground Certified Sustainable 12.5kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlong with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a robust, wholegrain flour made from \u003cspan class=\"s1\"\u003e\u003cb\u003esustainable Australian emmer wheat\u003c\/b\u003e\u003c\/span\u003e, an ancient ancestor of modern durum. Milled by \u003cspan class=\"s1\"\u003e\u003cb\u003eWholegrain Milling Co.\u003c\/b\u003e\u003c\/span\u003e in \u003cspan class=\"s1\"\u003e\u003cb\u003eGunnedah, NSW\u003c\/b\u003e\u003c\/span\u003e, the grain is stoneground to retain the bran, germ, and endosperm—offering rich flavour, nutrients, and natural complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer’s unique gluten structure is \u003cspan class=\"s1\"\u003e\u003cb\u003edistinct from modern wheat\u003c\/b\u003e\u003c\/span\u003e, making it a standout for rustic breads, flatbreads, cakes and dense sourdoughs. The flour is light brown, with a coarser texture and a full, earthy aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy we love it:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% wholegrain emmer flour\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTastes great\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground for full flavour and nutrition\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA true ancient grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuited to artisan baking and ancient grain recipes\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in NSW by Wholegrain Milling Co.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eA Note on the Certification:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is made from grain grown and milled under the \u003cspan class=\"s1\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e standard—a practical, transparent framework that prioritises soil health, biodiversity, ethical sourcing, and full traceability. It’s ideal for those seeking \u003cspan class=\"s1\"\u003e\u003cb\u003eenvironmentally responsible farming\u003c\/b\u003e\u003c\/span\u003e, without the restrictions of organic certification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLearn more about this certification and how it compares to organic and chemical-free farming \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\"\u003ein our blog post\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour wholemeal?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eYes\u003c\/strong\u003e, it is stoneground from whole emmer wheat—nothing is removed in the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the difference between emmer and regular wheat?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer is an ancient wheat species with a unique protein structure. It behaves differently in baking, with a more delicate gluten and earthy flavour. If you want to check out the collection of ancient grains and flours we carry, you can check those out, \u003ca rel=\"noopener\" title=\"Link to the ancient grains collection on the sovereign foods website\" href=\"https:\/\/sovereignfoods.com.au\/collections\/ancient-grains\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour organic?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eNo\u003c\/strong\u003e—this flour is \u003cspan class=\"s2\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e, which supports regenerative farming practices while allowing more flexibility than organic systems. No GMOs, synthetic additives, or harmful residues. Head over \u003ca href=\"https:\/\/cssb.deakin.edu.au\/wp-content\/uploads\/sites\/271\/2025\/07\/Certified-Sustainable-Standard-Producer-V15.5-2025.pdf\" title=\"A link away from the Sovereign Foods website to the certified sustainable site to read more about the producers certification for Certified Sustainable Products\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e to read more about the standards by which the grower must adhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I bake with emmer?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer works beautifully in \u003cspan class=\"s2\"\u003e\u003cb\u003erustic sourdoughs, dense loaves, flatbreads, cakes\u003c\/b\u003e\u003c\/span\u003e, and \u003cspan class=\"s2\"\u003e\u003cb\u003eblended flours\u003c\/b\u003e\u003c\/span\u003e. It absorbs water differently—experiment to get the right hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes emmer contain gluten?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. While different from modern wheat, emmer is still a gluten-containing grain. For a bit more information about the different ways gluten can affect different people we wrote up a blog post, you can check it out \u003ca rel=\"noopener\" title=\"Link to Sovereign Foods post about gluten\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Wholegrain Milling Co","offers":[{"title":"Default Title","offer_id":41496504697041,"sku":"EMR-FLR-WGM-SUS-12.5KG","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/EmmerFlourBulkCertifiedSustainableWholegrainMilling.jpg?v=1682659733"},{"product_id":"flour-rye-whole-stoneground-organic","title":"Rye Flour Whole Stoneground Organic 20kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholesome, hearty, rustic and proudly Australian. This certified organic rye flour is stone milled in \u003cmeta charset=\"utf-8\"\u003eQueensland by Kialla Pure Foods using Australian-grown organically grown rye grain. Known for its deep flavour and natural fermentation qualities, rye flour is a pantry essential for sourdough bakers and wholegrain enthusiasts alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Producer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased in the Darling Downs region of Queensland, Kialla Pure Foods have been producing high-quality organic flours, cereals, and specialty grains since 1988. All Kialla products are certified organic and processed in a dedicated organic facility that upholds strict food safety standards without the use of chemical fumigants, preservatives, or artificial additives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat is Rye Flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour is milled from the whole rye grain and retains more of the bran and germ than refined wheat flours. It has a darker colour, slightly earthy aroma, and a robust flavour that adds complexity to breads, pancakes, crackers, and crispbreads. Its gluten content is lower than wheat, resulting in denser, moister baked goods — perfect for traditional European-style sourdoughs and nutrient-dense loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCulinary Uses\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour can be used on its own or blended with wheat flours. Try it in:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough rye bread or pumpernickel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHearty flatbreads and crispbreads\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDense muffins or pancakes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThickeners for sauces or gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRugbrød-style Scandinavian loaves or German loaves like \u003c\/span\u003e\u003ca title=\"Link to Vollkornbrot recipe on Sovereign Foods website\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/recipe\/vollkornbrot-german-rye-bread\" target=\"_blank\"\u003eVolkornbrot\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTo make a basic 100% rye sourdough loaf: combine 500g rye flour, 375ml water, 100g mature starter, and 10g salt. Mix, rest for 4–6 hours, then bake at 230°C in a covered Dutch oven for 40–50 minutes. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy We Love It\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% Australian grown and milled\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic and biodynamic\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStone-milled for superior flavour and texture\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eExcellent for sourdough baking and fermentation\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this flour suitable for sourdough starters?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes – rye flour ferments easily and is often used to kickstart sourdough cultures. Its high enzymatic activity and natural sugars make it especially active in fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes rye flour contain gluten?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes, but Rye contains a different form of gluten (secalin) that behaves differently to wheat gluten. It produces denser, moister breads but isn’t suitable for high-rise loaves unless blended with wheat flour. We talk about gluten and its variability \u003c\/span\u003e\u003ca rel=\"noopener\" title=\"Link to the blog post about gluten on the sovereign foods website.\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this rye flour stone milled?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla uses traditional stone mill rollers to gently grind whole rye grains, preserving flavour, nutrients, and structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the best way to store flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in an airtight container in a cool, dry place. If you’re not using it regularly, keep it in the fridge or freezer to maintain freshness and prevent rancidity and to keep out the critters. We have a post talking about managing pantry pests \u003c\/span\u003e\u003ca rel=\"noopener\" title=\"Link to a blog post about pantry pests on the sovereign foods website\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":42712331878609,"sku":"RYE-FLR-WHO-ORG-20KG","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/austrlian-grown-organic-rye-flour-bulk-20kg.jpg?v=1770859092"},{"product_id":"flour-rye-whole-organic-1kg","title":"Rye Flour Whole Stoneground Organic 1kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholesome, hearty, rustic and proudly Australian. This certified organic rye flour is stone milled in \u003cmeta charset=\"utf-8\"\u003eQueensland by Kialla Pure Foods using Australian-grown organically grown rye grain. Known for its deep flavour and natural fermentation qualities, rye flour is a pantry essential for sourdough bakers and wholegrain enthusiasts alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Producer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased in the Darling Downs region of Queensland, Kialla Pure Foods have been producing high-quality organic flours, cereals, and specialty grains since 1988. All Kialla products are certified organic and processed in a dedicated organic facility that upholds strict food safety standards without the use of chemical fumigants, preservatives, or artificial additives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat is Rye Flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour is milled from the whole rye grain and retains more of the bran and germ than refined wheat flours. It has a darker colour, slightly earthy aroma, and a robust flavour that adds complexity to breads, pancakes, crackers, and crispbreads. Its gluten content is lower than wheat, resulting in denser, moister baked goods — perfect for traditional European-style sourdoughs and nutrient-dense loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCulinary Uses\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour can be used on its own or blended with wheat flours. Try it in:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough rye bread or pumpernickel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHearty flatbreads and crispbreads\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDense muffins or pancakes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThickeners for sauces or gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRugbrød-style Scandinavian loaves or German loaves like \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/recipe\/vollkornbrot-german-rye-bread\" title=\"Link to Vollkornbrot recipe on Sovereign Foods website\" target=\"_blank\"\u003eVolkornbrot\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTo make a basic 100% rye sourdough loaf: combine 500g rye flour, 375ml water, 100g mature starter, and 10g salt. Mix, rest for 4–6 hours, then bake at 230°C in a covered Dutch oven for 40–50 minutes. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy We Love It\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% Australian grown and milled\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic and biodynamic\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStone-milled for superior flavour and texture\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eExcellent for sourdough baking and fermentation\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this flour suitable for sourdough starters?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes – rye flour ferments easily and is often used to kickstart sourdough cultures. Its high enzymatic activity and natural sugars make it especially active in fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes rye flour contain gluten?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes, but Rye contains a different form of gluten (secalin) that behaves differently to wheat gluten. It produces denser, moister breads but isn’t suitable for high-rise loaves unless blended with wheat flour. We talk about gluten and its variability \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"Link to the blog post about gluten on the sovereign foods website.\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this rye flour stone milled?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla uses traditional stone mill rollers to gently grind whole rye grains, preserving flavour, nutrients, and structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the best way to store flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in an airtight container in a cool, dry place. If you’re not using it regularly, keep it in the fridge or freezer to maintain freshness and prevent rancidity and to keep out the critters. We have a post talking about managing pantry pests \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Link to a blog post about pantry pests on the sovereign foods website\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":42713051529425,"sku":"RYE-FLR-WHO-ORG-1KG","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Australian-grown-organic-rye-flour-1kg-1.jpg?v=1768883448"},{"product_id":"flour-rye-whole-organic-5kg","title":"Rye Flour Whole Stoneground Organic 5kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholesome, hearty, rustic and proudly Australian. This certified organic rye flour is stone milled in \u003cmeta charset=\"utf-8\"\u003eQueensland by Kialla Pure Foods using Australian-grown organically grown rye grain. Known for its deep flavour and natural fermentation qualities, rye flour is a pantry essential for sourdough bakers and wholegrain enthusiasts alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Producer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased in the Darling Downs region of Queensland, Kialla Pure Foods have been producing high-quality organic flours, cereals, and specialty grains since 1988. All Kialla products are certified organic and processed in a dedicated organic facility that upholds strict food safety standards without the use of chemical fumigants, preservatives, or artificial additives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat is Rye Flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour is milled from the whole rye grain and retains more of the bran and germ than refined wheat flours. It has a darker colour, slightly earthy aroma, and a robust flavour that adds complexity to breads, pancakes, crackers, and crispbreads. Its gluten content is lower than wheat, resulting in denser, moister baked goods — perfect for traditional European-style sourdoughs and nutrient-dense loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCulinary Uses\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour can be used on its own or blended with wheat flours. Try it in:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough rye bread or pumpernickel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHearty flatbreads and crispbreads\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDense muffins or pancakes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThickeners for sauces or gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRugbrød-style Scandinavian loaves or German loaves like \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/recipe\/vollkornbrot-german-rye-bread\" title=\"Link to Vollkornbrot recipe on Sovereign Foods website\" target=\"_blank\"\u003eVolkornbrot\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTo make a basic 100% rye sourdough loaf: combine 500g rye flour, 375ml water, 100g mature starter, and 10g salt. Mix, rest for 4–6 hours, then bake at 230°C in a covered Dutch oven for 40–50 minutes. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy We Love It\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% Australian grown and milled\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic and biodynamic\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStone-milled for superior flavour and texture\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eExcellent for sourdough baking and fermentation\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this flour suitable for sourdough starters?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes – rye flour ferments easily and is often used to kickstart sourdough cultures. Its high enzymatic activity and natural sugars make it especially active in fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes rye flour contain gluten?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes, but Rye contains a different form of gluten (secalin) that behaves differently to wheat gluten. It produces denser, moister breads but isn’t suitable for high-rise loaves unless blended with wheat flour. We talk about gluten and its variability \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"Link to the blog post about gluten on the sovereign foods website.\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this rye flour stone milled?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla uses traditional stone mill rollers to gently grind whole rye grains, preserving flavour, nutrients, and structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the best way to store flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in an airtight container in a cool, dry place. If you’re not using it regularly, keep it in the fridge or freezer to maintain freshness and prevent rancidity and to keep out the critters. We have a post talking about managing pantry pests \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Link to a blog post about pantry pests on the sovereign foods website\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":42713051594961,"sku":"RYE-FLR-WHO-ORG-5KG","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Australian-grown-organic-rye-flour-5kg_27fc748c-8c79-4011-9da4-b2cbb7627102.jpg?v=1768791435"},{"product_id":"flour-spelt-whole-organic-12-5kg","title":"Spelt Flour Whole Organic 12.5kg | Stoneground","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt (wheat), this wholegrain flour retains the bran, germ and endosperm to capture the full character of the grain. With its mild, slightly sweet flavour and wholesome texture, it's ideal for sourdough, artisan breads and everyday baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery wheat has its own story, and spelt is no exception.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlthough often described as an ancient grain, \u003cstrong\u003espelt isn't an alternative to wheat – it is wheat\u003c\/strong\u003e. It belongs to the same hexaploid wheat group as modern bread wheat but has followed its own path through history, retaining many of the baking characteristics that have made it popular for thousands of years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. This gives the flour a fuller flavour, a darker colour and a heartier texture, while also changing the way it behaves in the mixing bowl. The bran absorbs more water and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt, this flour is suited to everything from rustic sourdough and sandwich loaves to muffins, biscuits and pancakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIf you'd like to learn more about spelt's history, genetics and how it compares with modern bread wheat, read our article \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/spelt-wheat-tradition-genetics-and-its-place-with-modern-wheat\" target=\"_blank\" title=\"Link to the spelt article on the sovereign foods website\" rel=\"noopener\"\u003eSpelt Wheat: Tradition, Genetics, and Its Place with Modern Wheat.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased on Queensland's Darling Downs, Kialla Pure Foods work closely with Australian organic farming families to produce high-quality flours with complete traceability from paddock to pantry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process gently grinds the whole grain, retaining the bran, germ and endosperm while producing a flour with the full flavour and character of the original grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian spelt (wheat).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMild, slightly sweet flavour with a hearty texture.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for breads, muffins, biscuits and everyday baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Spelt Flour is a versatile wholegrain flour suited to both yeasted and quick bakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough and artisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza and focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMuffins\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePancakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWaffles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eScones\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour absorbs more water than white flour, you may find your dough or batter benefits from a little extra hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs spelt the same as wheat?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Spelt is a type of wheat. Although it has a long history and distinctive baking characteristics, it belongs to the same hexaploid wheat group as modern bread wheat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain spelt contain gluten?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Wholegrain spelt contains gluten and is \u003cstrong\u003enot suitable for people with coeliac disease\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how it behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain flour need more water?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOften, yes. The bran naturally absorbs more water than the starchy endosperm, so wholegrain doughs and batters commonly benefit from slightly higher hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does wholegrain spelt taste like?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain spelt has a mild, slightly sweet, nutty flavour with more depth than white spelt flour, making it well suited to both savoury and sweet baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43235966255313,"sku":"SPLT-FLR-WHO-12.5KG","price":150.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-spelt-four-kialla-12.5kg-1.jpg?v=1786074131"},{"product_id":"flour-spelt-whole-organic-1kg","title":"Spelt Flour Whole Organic 1kg  | Stoneground","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt (wheat), this wholegrain flour retains the bran, germ and endosperm to capture the full character of the grain. With its mild, slightly sweet flavour and wholesome texture, it's ideal for sourdough, artisan breads and everyday baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlthough often described as an ancient grain, \u003cstrong\u003espelt isn't an alternative to wheat – it is wheat\u003c\/strong\u003e. It belongs to the same hexaploid wheat group as modern bread wheat but has followed its own path through history, retaining many of the baking characteristics that have made it popular for thousands of years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. This gives the flour a fuller flavour, a darker colour and a heartier texture, while also changing the way it behaves in the mixing bowl. The bran absorbs more water and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt, this flour is suited to everything from rustic sourdough and sandwich loaves to muffins, biscuits and pancakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased on Queensland's Darling Downs, Kialla Pure Foods work closely with Australian organic farming families to produce high-quality flours with complete traceability from paddock to pantry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process gently grinds the whole grain, retaining the bran, germ and endosperm while producing a flour with the full flavour and character of the original grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cmeta charset=\"utf-8\"\u003eIf you'd like to learn more about spelt's history, genetics and how it compares with modern bread wheat, read our article \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/spelt-wheat-tradition-genetics-and-its-place-with-modern-wheat\" title=\"Link to the spelt article on the sovereign foods website\" rel=\"noopener\" target=\"_blank\"\u003eSpelt Wheat: Tradition, Genetics, and Its Place with Modern Wheat.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian spelt (wheat).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMild, slightly sweet flavour with a hearty texture.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for breads, muffins, biscuits and everyday baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Spelt Flour is a versatile wholegrain flour suited to both yeasted and quick bakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough and artisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza and focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMuffins\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePancakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWaffles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eScones\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour absorbs more water than white flour, you may find your dough or batter benefits from a little extra hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs spelt the same as wheat?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Spelt is a type of wheat. Although it has a long history and distinctive baking characteristics, it belongs to the same hexaploid wheat group as modern bread wheat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain spelt contain gluten?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Wholegrain spelt contains gluten and is \u003cstrong\u003enot suitable for people with coeliac disease\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how it behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain flour need more water?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOften, yes. The bran naturally absorbs more water than the starchy endosperm, so wholegrain doughs and batters commonly benefit from slightly higher hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does wholegrain spelt taste like?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain spelt has a mild, slightly sweet, nutty flavour with more depth than white spelt flour, making it well suited to both savoury and sweet baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43235966353617,"sku":"SPLT-FLR-WHO-1KG","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic_Whole_spelt_flour_stoneground.jpg?v=1786527168"},{"product_id":"flour-spelt-whole-organic-5kg","title":"Spelt Flour Whole Organic 5kg  | Stoneground","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt (wheat), this wholegrain flour retains the bran, germ and endosperm to capture the full character of the grain. With its mild, slightly sweet flavour and wholesome texture, it's ideal for sourdough, artisan breads and everyday baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery wheat has its own story, and spelt is no exception.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlthough often described as an ancient grain, \u003cstrong\u003espelt isn't an alternative to wheat – it is wheat\u003c\/strong\u003e. It belongs to the same hexaploid wheat group as modern bread wheat but has followed its own path through history, retaining many of the baking characteristics that have made it popular for thousands of years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. This gives the flour a fuller flavour, a darker colour and a heartier texture, while also changing the way it behaves in the mixing bowl. The bran absorbs more water and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt, this flour is suited to everything from rustic sourdough and sandwich loaves to muffins, biscuits and pancakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cmeta charset=\"utf-8\"\u003eIf you'd like to learn more about spelt's history, genetics and how it compares with modern bread wheat, read our article \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/spelt-wheat-tradition-genetics-and-its-place-with-modern-wheat\" title=\"Link to the spelt article on the sovereign foods website\" rel=\"noopener\" target=\"_blank\"\u003eSpelt Wheat: Tradition, Genetics, and Its Place with Modern Wheat.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased on Queensland's Darling Downs, Kialla Pure Foods work closely with Australian organic farming families to produce high-quality flours with complete traceability from paddock to pantry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process gently grinds the whole grain, retaining the bran, germ and endosperm while producing a flour with the full flavour and character of the original grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian spelt (wheat).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMild, slightly sweet flavour with a hearty texture.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for breads, muffins, biscuits and everyday baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Spelt Flour is a versatile wholegrain flour suited to both yeasted and quick bakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough and artisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza and focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMuffins\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePancakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWaffles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eScones\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour absorbs more water than white flour, you may find your dough or batter benefits from a little extra hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs spelt the same as wheat?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Spelt is a type of wheat. Although it has a long history and distinctive baking characteristics, it belongs to the same hexaploid wheat group as modern bread wheat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain spelt contain gluten?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Wholegrain spelt contains gluten and is \u003cstrong\u003enot suitable for people with coeliac disease\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how it behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain flour need more water?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOften, yes. The bran naturally absorbs more water than the starchy endosperm, so wholegrain doughs and batters commonly benefit from slightly higher hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does wholegrain spelt taste like?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain spelt has a mild, slightly sweet, nutty flavour with more depth than white spelt flour, making it well suited to both savoury and sweet baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43235966386385,"sku":"SPLT-FLR-WHO-5KG","price":72.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-whole-spelt-flour-australian-grown-5kg.jpg?v=1786081948"},{"product_id":"flour-wheat-strong-wholegrain-organic-1kg","title":"Wholegrain Strong Wheat Flour Organic 1kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian wheat, our Wholegrain Strong Flour retains the bran, germ and endosperm to capture the full flavour and character of the grain. Bred for strength and structure, it's ideal for sourdough, artisan breads, sandwich loaves and everyday wholegrain baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery wheat has a purpose. Strong wheat varieties have been bred to produce the strength and structure needed for bread making, giving dough the ability to trap the carbon dioxide released during fermentation and produce well-risen loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. Stone milling preserves these natural components, producing a flour with a fuller flavour, rustic texture and the distinctive character of the whole grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe bran also changes the way the dough behaves. It naturally absorbs more water than the starchy endosperm and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop. The reward is bread with rich wheaty flavour, excellent structure and the character that only wholegrain flour can bring.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more than 30 years, Kialla Pure Foods has worked with Australian organic farming families to mill high-quality organic grain on Queensland's Darling Downs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUsing traditional stone milling, Kialla gently grinds the whole grain, retaining the bran, germ and endosperm while preserving the natural flavour and baking characteristics of each harvest. Their commitment to quality, traceability and Australian organic agriculture has made them one of Australia's leading organic flour mills.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian wheat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStrong wheat bred for bread making.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic stoneground texture with rich wheaty flavour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled and packed in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Strong Flour is ideal wherever flavour and structure are equally important.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePerfect for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eArtisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRolls\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFocaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFruit loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain baking\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour naturally absorbs more water than white flour, your dough may benefit from slightly higher hydration and a little extra fermentation time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how the dough behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy does wholegrain dough often need more water?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe bran naturally absorbs more water than the starchy endosperm. As a result, wholegrain doughs commonly benefit from slightly higher hydration than doughs made with white flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this suitable for sourdough?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Strong wheat is bred for bread making, making this flour well suited to sourdough, artisan breads and other naturally fermented doughs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this flour stoneground?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla Pure Foods stone mill the whole grain, retaining the bran, germ and endosperm to produce a true wholegrain flour with a rustic stoneground texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere is this flour milled?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods stone mill and pack this flour at their Greenmount facility on Queensland's Darling Downs using certified organic Australian wheat.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43242356277457,"sku":"WHT-FLR-WHO-1KG","price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-whole-bakers-flour-strong-wheat-kialla-1kg.jpg?v=1786427984"},{"product_id":"flour-wheat-strong-wholegrain-organic-5kg","title":"Wholegrain Strong Wheat Flour Organic 5kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian wheat, our Wholegrain Strong Flour retains the bran, germ and endosperm to capture the full flavour and character of the grain. Bred for strength and structure, it's ideal for sourdough, artisan breads, sandwich loaves and everyday wholegrain baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery wheat has a purpose. Strong wheat varieties have been bred to produce the strength and structure needed for bread making, giving dough the ability to trap the carbon dioxide released during fermentation and produce well-risen loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. Stone milling preserves these natural components, producing a flour with a fuller flavour, rustic texture and the distinctive character of the whole grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe bran also changes the way the dough behaves. It naturally absorbs more water than the starchy endosperm and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop. The reward is bread with rich wheaty flavour, excellent structure and the character that only wholegrain flour can bring.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more than 30 years, Kialla Pure Foods has worked with Australian organic farming families to mill high-quality organic grain on Queensland's Darling Downs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUsing traditional stone milling, Kialla gently grinds the whole grain, retaining the bran, germ and endosperm while preserving the natural flavour and baking characteristics of each harvest. Their commitment to quality, traceability and Australian organic agriculture has made them one of Australia's leading organic flour mills.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian wheat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStrong wheat bred for bread making.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic stoneground texture with rich wheaty flavour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled and packed in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Strong Flour is ideal wherever flavour and structure are equally important.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePerfect for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eArtisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRolls\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFocaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFruit loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain baking\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour naturally absorbs more water than white flour, your dough may benefit from slightly higher hydration and a little extra fermentation time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how the dough behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy does wholegrain dough often need more water?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe bran naturally absorbs more water than the starchy endosperm. As a result, wholegrain doughs commonly benefit from slightly higher hydration than doughs made with white flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this suitable for sourdough?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Strong wheat is bred for bread making, making this flour well suited to sourdough, artisan breads and other naturally fermented doughs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this flour stoneground?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla Pure Foods stone mill the whole grain, retaining the bran, germ and endosperm to produce a true wholegrain flour with a rustic stoneground texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere is this flour milled?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods stone mill and pack this flour at their Greenmount facility on Queensland's Darling Downs using certified organic Australian wheat.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43242388357329,"sku":"WHT-FLR-WHO-5KG","price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-whole-bakers-flour-strong-wheat-kialla-5kg.jpg?v=1786428073"},{"product_id":"flour-wheat-whole-bakers-stoneground-organic-2kg","title":"Whole Bakers Flour Stoneground Organic 2kg | Spitfire Variety","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis certified organic wholemeal baker's flour is made from Spitfire wheat grown by the Olm family at Brigalow, in Queensland's Western Downs. Stone-milled on the family farm by New Gen Organic Milling, it is a 100% extraction flour, retaining the bran, germ and endosperm of the whole wheat grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Flour\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wholemeal baker's flour is produced from Spitfire wheat, a hard wheat variety grown by the Olm family in Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain is stone-milled on the family farm, with all parts of the wheat retained in the finished flour. Unlike sifted white flour, which has some of the grain components removed, this 100% extraction wholemeal flour contains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe presence of the whole grain influences how the flour behaves in breadmaking. Bran absorbs water and can affect the development of the dough's gluten structure, meaning wholemeal doughs often require more water and may produce a denser loaf than those made with refined white flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLaboratory testing indicates that this flour has good water absorption and develops its dough structure during mixing. It also demonstrates good mixing stability, suggesting the dough can maintain its consistency once properly developed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor home bakers, allowing sufficient time for the flour to absorb water can help when preparing wholemeal bread doughs. The amount of water and mixing required will depend on the recipe and the desired result.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grower and Miller\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Olm family has farmed at Brigalow in Queensland's Western Downs since 1908. Nevin and Tracy Olm established the family's certified organic farming practices in 1993, and today the farm is in its fourth generation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBen and Sophie Olm operate New Gen Organic Milling, producing stoneground flour from wheat grown on the family farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBy milling their own grain, the family can take their wheat from harvest through to finished flour, maintaining a direct connection between the farm and the people who use its products.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat Makes This Flour Special?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eAustralian-grown Spitfire wheat:\u003c\/strong\u003e A hard wheat variety grown by the Olm family at Brigalow, Queensland.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCertified organic:\u003c\/strong\u003e Grown on a family farm with an organic certification history dating back to 1993.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eStone-milled on farm:\u003c\/strong\u003e The wheat is grown and milled by the same family through New Gen Organic Milling.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003e100% extraction:\u003c\/strong\u003e The entire wheat grain is retained, including the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal breadmaking:\u003c\/strong\u003e Produced for baking wholegrain loaves and other wheat breads.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGood water absorption and mixing stability:\u003c\/strong\u003e Laboratory testing indicates that the flour can accommodate relatively high hydration and maintain dough consistency during mixing.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCulinary Use\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal bread:\u003c\/strong\u003e Suitable for traditional yeasted wholemeal loaves.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal sourdough:\u003c\/strong\u003e Can be used for naturally leavened wholemeal bread, with hydration and fermentation adjusted to suit the flour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eBread rolls:\u003c\/strong\u003e Suitable for wholemeal bread rolls and buns.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eBlended bread flour:\u003c\/strong\u003e Can be combined with white bread flour to produce lighter loaves while retaining some wholegrain content.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eFlatbreads:\u003c\/strong\u003e Can be used in wholemeal flatbread recipes where a more substantial wheat flour is preferred.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this wholemeal baker's flour organic?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. The Spitfire wheat is certified organic and grown by the Olm family at Brigalow, Queensland. The family has been involved in certified organic farming since 1993.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does 100% extraction mean?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA 100% extraction flour retains all the components of the original wheat grain, including the bran, germ and endosperm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis makes it a wholemeal flour, rather than a refined or partially sifted flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this flour suitable for sourdough bread?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is intended for breadmaking and can be used in sourdough recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour absorbs water differently from refined white flour, and the bran can influence gluten development. Bakers may need to adjust hydration, mixing and fermentation to suit their recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy does wholemeal bread sometimes produce a denser loaf?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour contains the bran and germ of the wheat grain. Bran particles can interfere with the development of the gluten network, which helps dough stretch and retain gas during fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis can result in a denser loaf than one made with refined white flour, even when the flour has good breadmaking characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAllowing time for the flour to hydrate and adjusting dough handling can help improve the finished bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholemeal flour need more water than white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOften, yes. The bran and other wholegrain components absorb water, which can increase the amount required when making dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhen using this flour for the first time, it is worth allowing some flexibility with the water in your recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat is the difference between this flour and New Gen Organic Milling's white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBoth flours are made from certified organic Spitfire wheat grown by the Olm family and stone-milled on their farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wholemeal flour has a 100% extraction rate, retaining the entire grain. The white flour is sifted to 84% extraction, removing some of the coarser grain components.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wholemeal flour therefore contains more bran and germ, which influence its texture, water absorption and baking characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes this flour contain gluten?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is made from wheat and naturally contains gluten. It is not suitable for people with coeliac disease or those who need to avoid wheat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more information, read our \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\"\u003earticle about gluten\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere is this flour grown and milled?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wheat is grown by the Olm family at Brigalow, in Queensland's Western Downs, and stone-milled on their farm by New Gen Organic Milling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHow should I store this flour?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in an airtight container in a cool, dry place away from heat, light and moisture. For longer storage, particularly in warm weather, refrigeration or freezing is recommended.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour contains the natural oils present in the wheat germ, making appropriate storage particularly important.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more information, read our guide to \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\"\u003emanaging pantry pests\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" style=\"color: rgb(48, 76, 69);\"\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Gen Organic Milling","offers":[{"title":"Default Title","offer_id":43443743949009,"sku":"WHT-FLR-WHO-NGM-2KG","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-Stoneground-Whole-bakers-flour-2kg.jpg?v=1793064649"},{"product_id":"flour-wheat-wholemeal-roller-milled-organic-20kg","title":"Wholemeal Wheat Flour Organic 20kg | Roller Milled","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"color: #304c45;\"\u003e\n\u003cp\u003eAustralian-grown organic wholemeal wheat flour, roller milled by Kialla Pure Foods in Queensland. Made from 100% organic wheat, this flour combines the finer texture of roller milling with the bran, germ and endosperm of whole wheat.\u003c\/p\u003e\n\u003cp\u003eWith a relatively fine texture, visible flecks of wheat bran and a typical protein content of 11.9%, it is a versatile wholemeal flour for bread, sourdough, rolls and everyday baking.\u003c\/p\u003e\n\u003ch2\u003eAbout the Flour\u003c\/h2\u003e\n\u003cp\u003eKialla's Organic Wholemeal Wheat Flour is produced from Australian-grown organic wheat using a roller-milling process. During milling, the grain is separated into different components, with the bran returned to the finished flour to produce a wholemeal product.\u003c\/p\u003e\n\u003cp\u003eThis approach allows Kialla to produce a finer, more consistent flour while retaining the character of whole wheat. The finished flour has a lighter colour and softer texture than many traditional coarse wholemeal flours, with small flecks of bran visible throughout.\u003c\/p\u003e\n\u003cp\u003eUnlike refined white flour, which has much of the bran and germ removed, wholemeal flour retains the components of the whole grain. These contribute fibre, flavour and other naturally occurring nutrients, as well as influencing how the flour absorbs water and behaves during baking.\u003c\/p\u003e\n\u003cp\u003eKialla specifies that more than 80% of the flour passes through a 315-micron sieve, providing a measurable indication of its relatively fine particle size.\u003c\/p\u003e\n\u003ch2\u003eAbout the Miller: Kialla Pure Foods\u003c\/h2\u003e\n\u003cp\u003eKialla Pure Foods is an Australian organic grain miller based at Greenmount, on Queensland's Darling Downs. Established in 1986, Kialla has developed a range of organic flours and grain products for home bakers, artisan bakeries and food manufacturers.\u003c\/p\u003e\n\u003cp\u003eWorking with Australian organic grain growers, Kialla mills wheat and other grains into flours suited to a variety of baking applications. Its range includes both stoneground and roller milled flours, recognising that different milling methods produce different textures and baking characteristics.\u003c\/p\u003e\n\u003cp\u003eThis wholemeal flour reflects that approach, using roller milling to produce a finer-textured flour while retaining the components of whole wheat.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAustralian-grown organic wheat:\u003c\/strong\u003e Made from 100% Australian organic wheat grain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoller milled in Queensland:\u003c\/strong\u003e Produced by Kialla Pure Foods at Greenmount on the Darling Downs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWholemeal flour:\u003c\/strong\u003e Retains the bran, germ and endosperm of the wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine wholemeal texture:\u003c\/strong\u003e More than 80% of the flour passes through a 315-micron sieve.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile for baking:\u003c\/strong\u003e Suitable for wholemeal bread, sourdough, rolls and everyday recipes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e11.9% protein:\u003c\/strong\u003e A useful reference point for bakers, although protein content alone does not determine gluten strength or baking performance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMilling \u0026amp; Baking\u003c\/h2\u003e\n\u003cp\u003eWholemeal flour behaves differently from refined white flour because it contains the bran and germ of the wheat. These components contribute flavour, fibre and texture, but they also influence water absorption and dough development.\u003c\/p\u003e\n\u003cp\u003eBran particles can affect the formation and continuity of the gluten network, particularly in bread doughs. This means wholemeal dough may feel different during mixing and produce a different crumb structure from a dough made entirely with refined white flour.\u003c\/p\u003e\n\u003cp\u003eKialla's roller-milling process produces a relatively fine wholemeal flour, making it a useful option for bakers who prefer a softer wholemeal texture in their finished baking.\u003c\/p\u003e\n\u003cp\u003eWhen substituting wholemeal flour for white flour, you may need to adjust the amount of water in your recipe. Wholemeal flour often benefits from additional hydration and sufficient resting time to allow the flour to absorb water evenly.\u003c\/p\u003e\n\u003cp\u003eFor breadmaking, the flour can be used on its own or blended with white bread flour to adjust the flavour, texture and structure of the finished loaf.\u003c\/p\u003e\n\u003ch3\u003eSuggested Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWholemeal bread:\u003c\/strong\u003e For everyday yeasted loaves with the flavour and texture of whole wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourdough:\u003c\/strong\u003e Suitable for naturally leavened breads, with hydration and fermentation adjusted to suit the dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBread rolls and buns:\u003c\/strong\u003e For wholemeal rolls, sandwich buns and other bread recipes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlatbreads:\u003c\/strong\u003e Use for wholemeal flatbreads, wraps and other simple doughs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday baking:\u003c\/strong\u003e Incorporate into muffins, pancakes, biscuits and other recipes where wholemeal flour is desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlour blends:\u003c\/strong\u003e Combine with white flour or other grain flours to adjust the flavour, texture and wholemeal content of your baking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAdditional Product Information\u003c\/h2\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOrganic Wholemeal Wheat Flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% organic wheat grain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilling Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRoller milled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlour Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWholemeal wheat flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e11.9g per 100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDietary Fibre\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8.1g per 100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eParticle Size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMore than 80% passes through a 315-micron sieve\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMiller\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKialla Pure Foods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilling Location\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGreenmount, Queensland\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowing Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCertified Organic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry of Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eContains wheat and gluten\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003eProtein and nutritional values are based on Kialla's product specification and may vary naturally between grain batches and harvests.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003eWhat is the difference between wholemeal and white flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eWholemeal flour retains the bran, germ and endosperm of the wheat grain. Refined white flour is produced by removing much of the bran and germ, leaving predominantly the starchy endosperm.\u003c\/p\u003e\n\u003cp\u003eBecause wholemeal flour contains more of the original grain, it generally has a higher fibre content and a more pronounced wheat flavour. It can also behave differently during mixing and baking.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIs roller milled wholemeal flour the same as refined white flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eNo. Roller milling describes the method used to mill the wheat, not whether the finished flour is wholemeal or refined.\u003c\/p\u003e\n\u003cp\u003eDuring roller milling, the grain can be separated into different components. For wholemeal flour, these components are retained or recombined to produce a flour containing the whole grain.\u003c\/p\u003e\n\u003cp\u003eKialla uses roller milling to produce a relatively fine wholemeal flour, with the bran returned to the finished product.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eWhat is the difference between roller milled and stoneground flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eStone milling traditionally grinds grain between two stones, while roller milling uses a series of rollers to progressively break down and reduce the grain.\u003c\/p\u003e\n\u003cp\u003eBoth methods can produce wholemeal flour. The differences lie in how the grain is processed and the resulting particle size, texture and flour characteristics.\u003c\/p\u003e\n\u003cp\u003eNeither method automatically determines the nutritional quality of the flour. The grain used, the proportion of the grain retained and the finished flour's composition are also important.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIs this flour suitable for sourdough bread?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. This wholemeal flour can be used for sourdough bread, either on its own or blended with white bread flour.\u003c\/p\u003e\n\u003cp\u003eWholemeal flour often absorbs more water than refined white flour, and the bran can influence dough development and structure. You may need to adjust hydration, mixing and fermentation to suit your recipe.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDoes wholemeal flour need more water than white flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eOften, yes. The bran and other components of wholemeal flour can increase water absorption compared with refined white flour.\u003c\/p\u003e\n\u003cp\u003eWhen substituting wholemeal flour into a recipe, allow some flexibility with the water and adjust according to the consistency of the dough. A resting period after mixing can also help the flour hydrate more evenly.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eCan I use this flour instead of plain flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes, in many recipes, although the finished result may differ in texture, flavour and density.\u003c\/p\u003e\n\u003cp\u003eFor cakes, biscuits, muffins and pancakes, you can begin by replacing a portion of the plain flour with wholemeal flour, then increase the proportion according to your preference.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDoes this flour contain gluten?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. This flour is made from wheat and naturally contains gluten. It is not suitable for people with coeliac disease or those who need to avoid wheat.\u003c\/p\u003e\n\u003cp\u003eFor more information, read our \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"The Gluten Story\"\u003earticle about gluten\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eWhere is this flour grown and milled?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThe wheat is Australian-grown and the flour is milled by Kialla Pure Foods at Greenmount, Queensland.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eHow should I store wholemeal flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eStore in an airtight container in a cool, dry place away from heat, light and moisture.\u003c\/p\u003e\n\u003cp\u003eBecause wholemeal flour retains the germ and its naturally occurring oils, it can be more susceptible to deterioration during storage than refined white flour. For longer storage, particularly in warm or humid conditions, refrigeration or freezing is recommended.\u003c\/p\u003e\n\u003cp\u003eFor more information, read our guide to \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Managing Pantry Pests\"\u003emanaging pantry pests\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43517188669649,"sku":"WHT-FLR-WHM-20KG","price":97.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-wholemeal-bakers-flour-organic-20kg.jpg?v=1794531602"}],"url":"https:\/\/sovereignfoods.com.au\/collections\/whole-flour.oembed","provider":"Sovereign Foods","version":"1.0","type":"link"}