Stoneground Wheat Flour

Stoneground wheat flour is made by grinding wheat grains between two stones. This traditional method is less refined than modern roller milling, retaining more of the wheat germ and bran. It results in a wholemeal flour with a coarser texture and a more robust, nutty flavour.

Stoneground wheat flour is primarily used in baking, particularly for artisan breads, sourdoughs, and speciality loaves where its distinct flavour and texture are valued. It can also be used in cakes, biscuits, and other baked goods to add a wholesome character.

Stoneground wheat flour is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a whole grain flour, it is a source of dietary fibre, vitamins, and minerals. The UK's Eatwell Guide recommends that we consume plenty of foods rich in fibre, such as whole grain products. Evidence does not suggest adverse health effects from consuming stoneground wheat flour as part of a balanced diet.