Stoneground 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.

About the Grain

Every wheat has its own story, and spelt is no exception.

Although often described as an ancient grain, spelt isn't an alternative to wheat – it is wheat. 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.

Unlike 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.

Stoneground 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.

If you'd like to learn more about spelt's history, genetics and how it compares with modern bread wheat, read our article Spelt Wheat: Tradition, Genetics, and Its Place with Modern Wheat.

About Kialla Pure Foods

Based 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.

Their 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.

Why We Love It

• Made from certified organic Australian spelt (wheat).
• Stoneground from the whole grain.
• Retains the bran, germ and endosperm.
• Mild, slightly sweet flavour with a hearty texture.
• Ideal for breads, muffins, biscuits and everyday baking.
• Milled in Queensland by Kialla Pure Foods.

Baking & Culinary Uses

Organic Wholegrain Spelt Flour is a versatile wholegrain flour suited to both yeasted and quick bakes.

Ideal for:

• Sourdough and artisan breads
• Sandwich loaves
• Pizza and focaccia
• Muffins
• Cakes
• Biscuits
• Pancakes
• Waffles
• Scones

Because wholegrain flour absorbs more water than white flour, you may find your dough or batter benefits from a little extra hydration.

FAQs

Is spelt the same as wheat?

Yes. 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.

Does wholegrain spelt contain gluten?

Yes. Wholegrain spelt contains gluten and is not suitable for people with coeliac disease.

What makes wholegrain flour different from white flour?

Wholegrain 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.

Does wholegrain flour need more water?

Often, yes. The bran naturally absorbs more water than the starchy endosperm, so wholegrain doughs and batters commonly benefit from slightly higher hydration.

What does wholegrain spelt taste like?

Wholegrain 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.