Stoneground 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.

About the Grain

Every 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.

Unlike 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.

The 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.

About Kialla Pure Foods

For 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.

Using 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.

Why We Love It

• Made from certified organic Australian wheat.
• Stoneground from the whole grain.
• Retains the bran, germ and endosperm.
• Strong wheat bred for bread making.
• Rustic stoneground texture with rich wheaty flavour.
• Milled and packed in Queensland by Kialla Pure Foods.

Baking & Culinary Uses

Organic Wholegrain Strong Flour is ideal wherever flavour and structure are equally important.

Perfect for:

• Sourdough
• Artisan breads
• Sandwich loaves
• Rolls
• Pizza bases
• Focaccia
• Fruit loaves
• Wholegrain baking

Because wholegrain flour naturally absorbs more water than white flour, your dough may benefit from slightly higher hydration and a little extra fermentation time.

FAQs

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 the dough behaves during mixing and baking.

Why does wholegrain dough often need more water?

The 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.

Is this suitable for sourdough?

Yes. Strong wheat is bred for bread making, making this flour well suited to sourdough, artisan breads and other naturally fermented doughs.

Is this flour stoneground?

Yes. 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.

Where is this flour milled?

Kialla Pure Foods stone mill and pack this flour at their Greenmount facility on Queensland's Darling Downs using certified organic Australian wheat.