Organic Wholemeal Stoneground Wheat Flour (Aus) | SpiceBloom NZ
Organic Wholemeal Stoneground Wheat Flour
Hearty Australian wholemeal flour with a rich, nutty flavour for rustic bread, sourdough and everyday baking.
SpiceBloom Organic Wholemeal Stoneground Wheat Flour is milled in Australia from the entire certified organic wheat grain, including its bran and germ. It creates a substantial wholemeal texture suited to robust loaves, bread rolls, flatbreads, crackers and savoury baking.
Use it on its own for a dense, hearty result or blend it with white flour when you prefer a lighter crumb and greater rise.
Made for Hearty Wholemeal Baking
A robust flour for deeper grain flavour and a more substantial texture in homemade bread and savoury baking.
Rustic Bread
Use for wholemeal loaves, sandwich bread and bread rolls with a hearty crumb and rich grain flavour.
Sourdough Baking
Suitable for sourdough starters and bread dough, either on its own or blended with white flour.
Savoury Baking
Use in flatbreads, crackers, savoury muffins and recipes where a robust wholemeal texture works well.
🇦🇺 Certified Organic Flour from Australia
This flour is a product of Australia and is milled from the entire certified organic wheat grain. The bran and germ remain present, giving it a richer, nuttier flavour and a heartier texture than refined white flour.
Quick Recipe: Rustic Wholemeal Flatbreads
Simple yeast-free flatbreads for serving with curries, dips or savoury fillings.
→ 2 cups Organic Wholemeal Stoneground Wheat Flour
→ 1 teaspoon salt
→ 1 tablespoon olive oil
→ Approximately ¾ cup warm water
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📋 Product Details
| Product Name | Organic Wholemeal Stoneground Wheat Flour |
| Country of Origin | Product of Australia |
| Milled In | Australia |
| Packed In | New Zealand |
| Ingredients | 100% Certified Organic Wholemeal Stoneground Wheat Flour. |
| Flavour | Rich, earthy and nutty. |
| Best For | Wholemeal bread, sourdough, bread rolls, flatbreads, crackers and savoury baking. |
| Storage | Store in an airtight container in a cool, dry and dark place. Refrigeration or freezing may be used for longer-term storage. |
| Allergen Information | Contains gluten (wheat). |
Nutrition Information
Average quantity per 100g.
| Nutrient | Per 100g |
|---|---|
| Energy | 1400 kJ |
| Protein | 13.0 g |
| Fat, Total | 2.6 g |
| Saturated Fat | 0.6 g |
| Carbohydrate | 58.6 g |
| Sugars | 4.3 g |
| Dietary Fibre | 10.5 g |
| Sodium | 3.0 mg |
Frequently Asked Questions
Can I make bread using only wholemeal flour?
Yes. A loaf made entirely with wholemeal flour will generally be denser and more robust than a white-flour loaf. For a lighter texture, begin with a blend of 50% wholemeal flour and 50% white flour.
Can I use this flour for sourdough?
Yes. It can be used to establish or feed a sourdough starter and can also be used in sourdough bread dough. Blend it with white flour when you prefer a lighter loaf.
Why might wholemeal dough require more water?
Wholemeal flour generally absorbs more liquid than white flour. Add water gradually and allow the dough time to hydrate before making final adjustments.
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