From $2.69
Not every product on our shelves is gluten free, and we will always be transparent about that. Stoneground wholewheat bakers flour contains wheat and gluten and is not suitable for coeliacs, those with gluten intolerance, or anyone following a wheat free diet. For households where gluten is welcome, however, this is one of the most nutritionally complete, most flavourful, and most genuinely rewarding flours a serious home baker can keep in the pantry. It combines two of the most important qualities a baking flour can have in a single product: the nutritional integrity and deep, complex flavour of the whole wheat grain milled with the bran and germ fully intact, and the higher protein content of a dedicated bakers flour that gives yeasted doughs the strength, elasticity, and structure needed to rise properly, hold their shape, and develop the kind of open, well-structured crumb that makes a loaf worth baking from scratch. Stoneground milling preserves the natural oils, the fibre, and the full nutrient profile of the whole grain in a way that roller-milling at high temperatures cannot match, producing a flour of superior flavour, superior nutrition, and superior baking character that rewards the cook who reaches for it with results worth being proud of. Grandma always believed that the closer an ingredient is to its natural state, the more honestly it performs, and stoneground wholewheat bakers flour is one of the most compelling demonstrations of that belief available to the home baker.
Flavour Profile: Stoneground wholewheat bakers flour has a rich, nutty, earthy, and deeply complex flavour with a warm, slightly sweet quality that comes from the natural oils present in the wheat germ and the full fibre content of the bran, combined with the higher protein content of a bakers flour that contributes a more robust, more substantial character to the finished bake than standard wholewheat plain flour achieves. The aroma when baking is deeply wholesome and genuinely extraordinary, filling the kitchen with a warm, toasty, nutty fragrance that signals something nutritionally serious and genuinely delicious is in progress. The finished crumb is dense, moist, and deeply flavoured with a satisfying chew and a complexity that develops further over the day or two after baking, rewarding the patient baker who allows their loaf to rest before cutting.
How to Use It: Stoneground wholewheat bakers flour combines the properties of a high protein bakers flour with the characteristics of a wholegrain flour, and understanding how both of these qualities affect dough behaviour is the key to getting consistently excellent results. The higher protein content means the flour develops a strong gluten network during kneading, producing a more elastic, more workable dough than standard wholewheat plain flour, which makes it the preferred choice for yeasted bread baking where structure and lift are essential. The bran content absorbs more liquid than white bakers flour, so recipes developed for white flour will typically need a small increase in water, around 10 to 15 percent additional liquid, to achieve the right dough consistency and prevent a dry, tight crumb in the finished loaf. Allow doughs made with this flour a slightly longer autolyse period of 20 to 30 minutes after initial mixing before kneading, as the bran continues to hydrate over time and the dough will become more cohesive and more workable as the absorption process completes. For a slightly lighter result with a more open crumb than a fully wholegrain loaf, blend stoneground wholewheat bakers flour with white bakers flour in a ratio of roughly one part wholegrain to two parts white, which retains the flavour and nutritional contribution of the wholegrain flour while producing a more accessible, lighter-structured loaf. In sourdough baking, this flour performs exceptionally well both as a component of the main dough and as a regular feed for a sourdough starter, where its rich nutrient content and natural microorganisms support a particularly vigorous and active fermentation that develops more complex flavour over time.
Recipes Where Stoneground Wholewheat Bakers Flour Shines: A classic wholegrain sourdough loaf made with stoneground wholewheat bakers flour, a mature sourdough starter, water, and salt produced over a long, slow cold ferment is one of the most deeply flavoured, most nutritionally impressive, and most genuinely satisfying breads a home baker can produce, developing a complex, nutty sourness and a moist, open crumb that improves for days after baking and makes a genuinely compelling case for the patience and effort that sourdough demands. A yeasted wholegrain sandwich loaf made with stoneground wholewheat bakers flour, good yeast, water, a little olive oil, and salt produces a nutritionally substantial, deeply flavoured everyday bread that holds together cleanly for sandwiches, toasts beautifully, and keeps well for several days, representing one of the most worthwhile and most immediately practical uses of this flour for the everyday home baker. A wholegrain pizza dough made with stoneground wholewheat bakers flour produces a more nutritionally complete, more deeply flavoured base with a pleasantly nutty character and a satisfying chew that pairs particularly well with robust toppings including roasted vegetables, cured meats, and strong, aged cheeses. Wholegrain bread rolls made with this flour alongside seeds pressed into the surface before baking produce a dense, nutritionally dense, visually impressive roll with a hearty crumb and a satisfying crust that makes a genuinely substantial accompaniment to soups, salads, and shared platters. A wholegrain flatbread or pita made with stoneground wholewheat bakers flour produces a more flavourful, more nutritionally interesting version of a universally useful bread that works beautifully alongside dips, mezze, and grilled meats and demonstrates how effectively this flour performs in quick, unleavened or minimally leavened preparations as well as in long, complex yeasted doughs.
Good to Know: This product is not gluten free and is not suitable for coeliacs or those with gluten intolerance. It contains wheat and gluten. Stoneground wholewheat bakers flour is produced from the complete wheat grain milled using traditional stoneground methods that preserve the bran, germ, and endosperm in their natural proportions, producing a flour of superior nutritional completeness and flavour complexity compared to roller-milled equivalents where heat and processing can degrade the natural oils and reduce the nutritional profile of the finished flour. It is dairy free and nut free in its pure form, though as always please check the specific product label for facility and cross-contamination information if you are managing a severe allergy. Due to the natural oils present in the wheat germ, this flour has a shorter shelf life than refined white flour and benefits from being stored in the refrigerator or freezer if you are not planning to use it within four to six weeks of opening, which is particularly important in Brisbane’s warm and humid climate where natural oils in wholegrain flours can deteriorate more quickly than in cooler environments.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration after opening is recommended for extended shelf life. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
