Organic Wholemeal Stoneground Wheat Flour (AUS) – Hearty & Robust

Fill your kitchen with the irresistible aroma of freshly baked, artisan-style bread that actually nourishes your body. 🥖🌾

If you love the deep, complex flavours of a rustic bakery loaf, our Organic Wholemeal Stoneground Wheat Flour is your essential starting point. Milled in Australia from the entire organic wheat grain, this flour retains all of its natural bran and germ. This traditional stoneground process protects the natural oils, resulting in a rich, nutty taste and a beautifully dense texture that you simply cannot get from highly processed white flour.

Because it is packed with complex carbohydrates and an impressive 10.5g of dietary fibre per 100g, breads made with this flour will provide sustained energy and keep your family feeling fuller for longer. It is the ultimate clean, chemical-free foundation for your sourdoughs, hearty sandwich loaves, and savoury baking.

🌟 Why Your Kitchen Needs This Wholemeal Flour

• ✅ Traditional Stoneground Flavour: Milled slowly to preserve the entire grain, delivering a deep, earthy, and robust nutty flavour to your baking.
• ✅ Incredible Texture: Creates the perfect dense, hearty crumb for rustic loaves, satisfying bread rolls, and crisp homemade crackers.
• ✅ Highly Nutritious: Retains its natural protein (13g) and dietary fibre (10.5g) to support healthy digestion and lasting energy.
• ✅ 100% Certified Organic: Farmed cleanly in Australia without synthetic pesticides, so you can bake with complete peace of mind.

👩🍳 Quick Recipe: 15-Minute Rustic Wholemeal Flatbreads

No yeast? No problem! These quick, chewy flatbreads are perfect for dipping into curries or wrapping around your favourite fillings:

1. In a bowl, mix 2 cups of Organic Wholemeal Flour, 1 tsp of sea salt, and 1 tbsp of olive oil.
2. Gradually pour in ¾ cup of warm water, mixing until a shaggy dough forms. (Wholemeal absorbs more water, so add a splash more if it feels too dry).
3. Knead on a floured surface for 3-4 minutes until smooth. Cover and let it rest for 15 minutes.
4. Divide into 6 balls, roll them out flat, and cook on a hot, dry skillet for 1-2 minutes per side until puffed and lightly charred. Enjoy immediately!

❓ Frequently Asked Questions (FAQs)

Can I use 100% wholemeal flour in my bread recipes?
Yes, but expect a much denser, heavier loaf! Wholemeal flour absorbs more liquid and has heavier bran particles that cut through gluten strands. For a lighter, taller loaf, we recommend blending 50% wholemeal with 50% white flour.

Is this suitable for sourdough starters?
Absolutely. In fact, the natural yeasts and microbes living on the bran of organic wholemeal flour make it one of the absolute best flours to use to get a sourdough starter bubbling actively!

How should I store this flour to keep it fresh?
Because stoneground wholemeal flour still contains the germ (which holds natural oils), it is more perishable than white flour. Store it in an airtight container in a cool, dark place. For long-term storage, keep it in the fridge or freezer!

📦 Product Details

• Origin: Product of Australia 🇦🇺 (Packed with care in New Zealand)
• Ingredients: 100% Certified Organic Wholemeal Stoneground Wheat Flour
• Allergens: Contains Gluten (Wheat)

🧪 Nutrition Information

Average Quantity Per 100g

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