This certified organic wholemeal baker's flour is made from Spitfire wheat grown by the Olm family at Brigalow, in Queensland's Western Downs. Stone-milled on the family farm by New Gen Organic Milling, it is a 100% extraction flour, retaining the bran, germ and endosperm of the whole wheat grain.

About the Flour

This wholemeal baker's flour is produced from Spitfire wheat, a hard wheat variety grown by the Olm family in Queensland.

The grain is stone-milled on the family farm, with all parts of the wheat retained in the finished flour. Unlike sifted white flour, which has some of the grain components removed, this 100% extraction wholemeal flour contains the bran, germ and endosperm.

The presence of the whole grain influences how the flour behaves in breadmaking. Bran absorbs water and can affect the development of the dough's gluten structure, meaning wholemeal doughs often require more water and may produce a denser loaf than those made with refined white flour.

Laboratory testing indicates that this flour has good water absorption and develops its dough structure during mixing. It also demonstrates good mixing stability, suggesting the dough can maintain its consistency once properly developed.

For home bakers, allowing sufficient time for the flour to absorb water can help when preparing wholemeal bread doughs. The amount of water and mixing required will depend on the recipe and the desired result.

About the Grower and Miller

The Olm family has farmed at Brigalow in Queensland's Western Downs since 1908. Nevin and Tracy Olm established the family's certified organic farming practices in 1993, and today the farm is in its fourth generation.

Ben and Sophie Olm operate New Gen Organic Milling, producing stoneground flour from wheat grown on the family farm.

By milling their own grain, the family can take their wheat from harvest through to finished flour, maintaining a direct connection between the farm and the people who use its products.

What Makes This Flour Special?

• Australian-grown Spitfire wheat: A hard wheat variety grown by the Olm family at Brigalow, Queensland.
• Certified organic: Grown on a family farm with an organic certification history dating back to 1993.
• Stone-milled on farm: The wheat is grown and milled by the same family through New Gen Organic Milling.
• 100% extraction: The entire wheat grain is retained, including the bran, germ and endosperm.
• Wholemeal breadmaking: Produced for baking wholegrain loaves and other wheat breads.
• Good water absorption and mixing stability: Laboratory testing indicates that the flour can accommodate relatively high hydration and maintain dough consistency during mixing.

Culinary Use

• Wholemeal bread: Suitable for traditional yeasted wholemeal loaves.
• Wholemeal sourdough: Can be used for naturally leavened wholemeal bread, with hydration and fermentation adjusted to suit the flour.
• Bread rolls: Suitable for wholemeal bread rolls and buns.
• Blended bread flour: Can be combined with white bread flour to produce lighter loaves while retaining some wholegrain content.
• Flatbreads: Can be used in wholemeal flatbread recipes where a more substantial wheat flour is preferred.

FAQs

Is this wholemeal baker's flour organic?

Yes. The Spitfire wheat is certified organic and grown by the Olm family at Brigalow, Queensland. The family has been involved in certified organic farming since 1993.

What does 100% extraction mean?

A 100% extraction flour retains all the components of the original wheat grain, including the bran, germ and endosperm.

This makes it a wholemeal flour, rather than a refined or partially sifted flour.

Is this flour suitable for sourdough bread?

Yes. This flour is intended for breadmaking and can be used in sourdough recipes.

Wholemeal flour absorbs water differently from refined white flour, and the bran can influence gluten development. Bakers may need to adjust hydration, mixing and fermentation to suit their recipe.

Why does wholemeal bread sometimes produce a denser loaf?

Wholemeal flour contains the bran and germ of the wheat grain. Bran particles can interfere with the development of the gluten network, which helps dough stretch and retain gas during fermentation.

This can result in a denser loaf than one made with refined white flour, even when the flour has good breadmaking characteristics.

Allowing time for the flour to hydrate and adjusting dough handling can help improve the finished bread.

Does wholemeal flour need more water than white flour?

Often, yes. The bran and other wholegrain components absorb water, which can increase the amount required when making dough.

When using this flour for the first time, it is worth allowing some flexibility with the water in your recipe.

What is the difference between this flour and New Gen Organic Milling's white flour?

Both flours are made from certified organic Spitfire wheat grown by the Olm family and stone-milled on their farm.

The wholemeal flour has a 100% extraction rate, retaining the entire grain. The white flour is sifted to 84% extraction, removing some of the coarser grain components.

The wholemeal flour therefore contains more bran and germ, which influence its texture, water absorption and baking characteristics.

Does this flour contain gluten?

Yes. This flour is made from wheat and naturally contains gluten. It is not suitable for people with coeliac disease or those who need to avoid wheat.

For more information, read our article about gluten.

Where is this flour grown and milled?

The wheat is grown by the Olm family at Brigalow, in Queensland's Western Downs, and stone-milled on their farm by New Gen Organic Milling.

How should I store this flour?

Store in an airtight container in a cool, dry place away from heat, light and moisture. For longer storage, particularly in warm weather, refrigeration or freezing is recommended.

Wholemeal flour contains the natural oils present in the wheat germ, making appropriate storage particularly important.

For more information, read our guide to managing pantry pests.