Stone-ground flour: Unlike roller mills, which separate the different parts of the grain, a stone mill gently grinds the whole grain – at a low temperature – thereby preserving nutrients, minerals and enzymes. The result is a coarser, more flavourful wholemeal flour that retains the character of the whole grain.

Tip: If you want to bake light, airy bread using stone-ground flour, we recommend Strong Bread Wheat Flour Stone-Ground. This is a stone-ground flour from which around 10% of the coarsest particles have been sifted out – a very exciting and rewarding flour to bake with!

Stone mill at Gissleberga Mill.

Stone-ground flour holds a very special place in our millers’ hearts. The massive millstones remind us of craftsmanship, tradition and how our ancestors ground their flour by hand – slowly, carefully and with respect for the raw ingredient.

Stone-ground flour gives the bread a richer, more rustic flavour and aroma – and it smells absolutely delicious in the mill when you’re stone-grinding!