This organic Heritage Wheat Whole Flour is stoneground by Kialla Pure Foods from Foster wheat, a heritage Australian variety grown by Paul and Cherry Murphy in Central Queensland. Retaining the whole grain, it is suited to wholemeal bread, sourdough and rustic baking.

About Foster wheat

Foster is a heritage Australian wheat variety developed in Queensland using traditional plant breeding methods. While many older wheat varieties gradually disappeared from commercial production, Foster has been preserved through the work of Paul and Cherry Murphy, who continue to grow it organically in Central Queensland.

Like apples or grapes, wheat exists as many distinct varieties, each with its own history and characteristics. Foster forms part of Australia’s rich agricultural heritage and represents an important chapter in the story of Australian wheat breeding. To learn more about how wheat has evolved in Australia, read our article The Story of Wheat in Australia.

About this flour

This flour is stoneground by Kialla Pure Foods, retaining the bran, germ and endosperm of the grain. By milling the entire kernel, the flour preserves the full character of the Foster wheat variety and produces a whole flour suited to hearty breads and rustic baking.

Stoneground whole flour has a richer flavour and darker appearance than white flour, making it a popular choice for wholemeal breads, sourdough, pastries and recipes where the full grain is desired.

About the grower

This wheat is grown by Paul and Cherry Murphy near Capella in Central Queensland. Passionate advocates for heritage grains, they have played an important role in preserving Foster wheat and ensuring it remains available to today’s bakers.

Their farming combines certified organic production with a commitment to maintaining older wheat varieties that might otherwise have disappeared from Australian agriculture.

About the mill

Kialla Pure Foods has been milling Australian organic grains for more than 30 years. Based in Greenmount on Queensland’s Darling Downs, they work closely with growers across Australia to produce flours that highlight both the quality of the grain and the people who grow it.

Their traditional stone milling process produces a whole flour that reflects the character of the grain while maintaining consistency for modern baking.

What makes this flour special?

• Certified organic Australian whole flour
• Stoneground from Foster heritage wheat
• Retains the bran, germ and endosperm
• Grown by Paul and Cherry Murphy in Central Queensland
• Milled by Kialla Pure Foods on the Darling Downs
• Suitable for wholemeal bread, sourdough and rustic baking
• Supports the preservation of Australian heritage wheat varieties

Culinary Use

• Wholemeal bread
• Sourdough
• Rustic loaves
• Pizza bases
• Crackers
• Biscuits and pastries

FAQs

What is Foster wheat?

Foster is a heritage Australian wheat variety developed in Queensland using traditional breeding methods. It is one of a small number of older wheat varieties still being grown commercially.

What is the difference between this and the white flour?

This whole flour is stoneground and retains the entire grain, including the bran and germ. The white flour is roller milled to remove much of the bran and germ, producing a lighter flour.

What is stoneground flour?

Stoneground flour is produced by milling the whole grain between stones, retaining the bran, germ and endosperm. This creates a whole flour with the full character of the grain.

Is this suitable for sourdough?

Yes. This flour is well suited to sourdough and other wholegrain breads and can also be blended with white flour for lighter loaves.

Where is this wheat grown?

The Foster wheat used in this flour is grown by Paul and Cherry Murphy in Central Queensland and milled by Kialla Pure Foods on Queensland’s Darling Downs.