This stoneground whole baker’s flour is made by Wholegrain Milling Co. in Gunnedah, NSW, using time-honoured stone milling techniques that gently grind the entire grain—bran, germ, and endosperm—into a soft, wholemeal flour with a naturally light brown colour and full-bodied wheat flavour.

The flour is milled from certified organic Australian wheat, grown by farmers committed to sustainable agriculture and chemical-free farming. Unlike sifted flours, this one retains all the fibre and nutrients of the whole grain, making it a nourishing choice for bakers who want flavour, performance, and nutrition in one.

It’s suitable for a wide range of baking—from hearty sourdoughs and sandwich loaves to rustic rolls, flatbreads, and enriched doughs. Expect great fermentation behaviour, rich colour, and a satisfying wheat flavour in every bake.

Why we love it:

• 100% stoneground from whole certified organic wheat

• Wholemeal flour—contains all parts of the grain

• High in dietary fibre and natural nutrients

• Soft texture with good dough extensibility

• Milled in Gunnedah, NSW by Wholegrain Milling Co.

• Supplied in a 12.5kg food-grade paper bag

About Stone Milling:

We go into a bit about milling in our blog post, here. But to summarise, stone milling is a slow, traditional method that avoids high temperatures and friction, preserving the wheat’s natural oils, enzymes, and nutrients. It results in a flour with deeper flavour and superior nutritional value, particularly in wholegrain applications.

About the Mill:

Wholegrain Milling Co. has been producing premium organic flours since 1978. Based in Gunnedah, NSW, they combine traditional stone milling with close partnerships with Australian organic farmers to deliver consistent, high-performance baking flours. Learn more about them here.

FAQs

Is this a wholemeal flour?

Yes—this is a true wholemeal flour made from the entire wheat grain, including bran and germ.

What makes this flour ideal for baking?

It has a strong protein content (12%+), good fermentation tolerance, and a soft, workable texture, making it great for sourdough, yeasted breads, and enriched loaves. To understand a bit more about gluten and strength, you can read our blog post about gluten, here.

Is it organic?

Yes—this flour is certified organic and produced without synthetic chemicals or genetically modified organisms.

Is it stoneground?

Yes. Stone milling preserves the grain’s natural nutrients and creates a more flavourful, nutrient-rich flour compared to high-speed roller milling. To learn more about flour, you can have a read of our blog post here

How should I store this flour?

Keep in a cool, dry place. Refrigeration or freezing is ideal for maintaining freshness, especially in warm or humid climates. To learn more about managing pests, we have written a bit about it here