This organic whole spelt flour is stoneground from 100% whole certified organic spelt grain by Wholegrain Milling Co. in Gunnedah, NSW. The entire grain—including the bran, germ, and endosperm—is milled slowly on traditional stone mills, preserving the natural oils, fibre, and nutrients of the grain.

Spelt is one of the oldest cultivated wheats, valued for its robust, nutty flavour and generally better digestibility compared to modern wheat. This wholemeal flour is rich in fibre and protein, making it ideal for hearty sourdough loaves, rustic breads, fruit loaves, biscuits, and cakes with texture and depth.

Naturally beige with visible bran particles, this flour brings an earthy, wholesome feel to baking and is a favourite among those seeking both nutrition and flavour.

Why we love it:

• 100% wholemeal spelt flour—bran, germ, and endosperm retained

• Stoneground for superior flavour and nutrient retention

• Made from certified organic Australian spelt grain

• Rich in dietary fibre and protein

• Nutty, full-flavoured flour for hearty loaves and bakes
  

• Milled in Gunnedah, NSW by Wholegrain Milling Co.

About the Mill:

Wholegrain Milling Co. has been producing organic stoneground flours since 1978. Based in regional NSW, they work closely with Australian regenerative grain growers and mill every batch with care and consistency. Learn more about them here.

FAQs

Is this flour wholemeal?

Yes—this is a true wholemeal spelt flour, with all parts of the grain retained through the stone milling process. If you want something a little lighter but isn't devoid of bran, you can have a look at our stoneground white spelt flour

How is stoneground flour different from roller milled?

Stoneground flour is milled slowly and gently, preserving more of the grain’s flavour, oils, and nutrients. It gives a more complex flavour and slightly coarser texture. For more information about different milling techniques, check out our post about flour.

Does spelt contain gluten?

Yes—spelt is a type of wheat and does contain gluten, although many people find it easier to digest than modern wheats. We have written a blog post

How should I use this flour?

This flour is perfect for wholegrain sourdough, rustic country loaves, biscuits, cakes, and fruit breads. It adds great texture and flavour to baking.

How do I store it?

Store in a cool, dry place in an airtight container. Refrigeration or freezing will extend shelf life in warm climates. To know a bit more about managing pantry pests, have a look at a little piece we wrote here