This Certified Sustainable wholemeal flour is milled from specially selected heritage wheat varieties—older grain types grown in Australia before the rise of modern hybrid wheats. The grain is stoneground in its entirety, retaining all the bran, germ, and endosperm, making it a true wholegrain flour.

Milled by Wholegrain Milling Co. in Gunnedah, NSW, this flour offers a rich wheat aroma, strong flavour, and robust baking properties. It’s particularly suited to sourdough, wood-fired loaves, pizza bases and rustic baked goods, where its fuller flavour and coarse texture can really shine.

Why we love it:

• Made from early-generation wheat varieties

• Certified Sustainable (not organic)

• Stoneground milling preserves flavour, fibre and nutrients

• Wholemeal texture with a hearty mouthfeel

• Ideal for sourdough and wood-fired baking

• Grown and milled in Australia by Wholegrain Milling Co.

What is “Heritage Wheat”?

Unlike modern high-input varieties, heritage wheats were grown in Australia up until the mid-20th century. They typically have longer straw, deeper roots, and are prized for their flavour, nutritional quality and natural diversity.

In the 1950s, plant breeding focused on short-stem, high-yielding cultivars suited to industrial-scale farming and synthetic fertilisers. These newer types helped feed large populations, but often lacked the character and nutrient profile of older grains. Heritage wheat preserves this lost diversity—and gives bakers a chance to work with the grains of another era.

About the producers:

Wholegrain Milling Co. was founded in 1978 by Wendy and Harry Neale and remains a family-run enterprise under the care of Craig Neale. Renowned for their dedication to organic, chemical-free milling, they partner closely with sustainable growers across Queensland, NSW, Victoria, and South Australia. Using a combination of traditional stone milling and precision roller milling, Wholegrain Milling Co. provides exceptional quality flours, carefully crafted from seed to table. Learn more about their story here.

A Note on the Certification:

This flour is part of Wholegrain Milling Co.’s Certified Sustainable range. It’s produced using transparent, traceable farming and milling practices that prioritise soil health, biodiversity, and ethical food production.

Certified Sustainable is a practical alternative to organic—offering residue-free, non-GMO, environmentally responsible flour. You can learn more about what this certification means and how it compares to other farming terms in our farming definitions blog.

A Note about Fortification:

As this flour is not certified organic, it is legally required under Australian regulations to be fortified with thiamin and folic acid. No other synthetic improvers, enzymes, or processing aids are used.

FAQs

Is this a white or wholemeal flour?

Wholemeal. The entire grain—bran, germ, and endosperm—is included in the stone milling process. If you are after the white version, you can get it here.

What’s the difference between stoneground and roller milled?

Stoneground flour is milled slowly between large stones, retaining more natural flavour, oils, and fibre. It’s more rustic and textured than roller milled flour, which is smoother and lighter. If you are interested, we discuss the differences in a blog post we wrote about flour.

Is this flour organic?

No, but it is Certified Sustainable. This means it meets high standards for soil stewardship, residue-free production, and ethical food systems—without full organic certification. Learn more in our farming definitions blog.

Is it good for sourdough?

Yes. The high protein content (above 12%) and robust flavour make it a great choice for sourdough and slow-fermented bread. 

Does it contain additives?

Only the legally required thiamin and folic acid for non-organic bread flours. No other additives, improvers, or synthetic agents.