From Soil to Table – Wholegrain Milling Flours

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Meet the new gold standard for flour in Australia – Wholegrain Milling. Operating close to home in Gunnedah, NSW, Wholegrain Milling has been a quiet champion of sustainable farming for decades. They work with farmers who care about the long-term health of the soil, and have been crucial in revitalizing Heritage strains of wheat.

Thanks to their diligence and hard work, bakers around Australia have benefited with chemical-free, organic and sustainable flour. The Essential Ingredient Newcastle now can proudly offer these incredible flours to you.

If you’ve been bitten by the Sourdough bug last year, you’ll want to experience what they have to offer. If Pastry is more your thing, we’ve got you covered as well. Into Alternative Grains? There’s something here for you as well.

Sustainable Stoneground White Baker’s Flour

Coming in at 13% protein, this is your ideal flour for yeasted and sourdough breads alike. So if you’re mad for crusty loaves with excellent gluten development, start here. What’s so special about stoneground flour? Essentially the process causes the grain to pass through the mill slowly and at cooler temperatures. This allows the germ, bran and endosperm of the wholegrain, along with its nutritional values, to be preserved. This also means that the true flavour and aroma of the flour is kept intact. This  produces a very desirable ‘nutty’ characteristic in your loaves.

Sustainable Stoneground Wholewheat Baker’s Flour

This flour has all the characteristics of the Stoneground Baker’s Flour with the additional wholegrain health benefits. Packed with fibre and flavour alike, Wholewheat flour is unsifted, so you get every bit of goodness from all 3 parts of the grain. Add 10-15% of this flour to your regular white loaves to boost their flavour and aroma. Why not try your hand at a classic French-style Miche loaf (like Sonoma’s) and use 50% Stoneground Wholewheat Baker’s flour, 25% Rye or Emmer and 25% Stoneground White Baker’s flour.

Sustainable White Emmer Flour

Emmer is a very sought-after ‘Ancient’ grain that has become the sweetheart of many artisan bakers. Emmer is a primitive wheat strain and it has been referred to as the mother of Spelt. Although more suitable for cakes, pastries and biscuits, you can absolutely add a portion of Emmer to any bread recipe. You will reap the rewards with beautiful flavour and a creamy colour. Wholegrain Milling’s Emmer flour would be a fantastic addition to this Upside Down Plum Cake (try Rhubarb instead of the Plums for Winter!).

Sustainable Heritage Stoneground Wholewheat Flour

If things just don’t taste as great as they did when you were a kid, have a look at this incredible Heritage Stoneground Wholewheat flour. Wholegrain Milling’s heritage wheat is the same wheat that was bred and grown before the 1960’s, when today’s modern wheats were introduced. This flour will offer unparalelled flavour in all realms – bread, cakes, pastry and even pasta. Deeply nutty, try making a fresh pasta dough with 200g of Heritage Stoneground Wholewheat flour to 2 eggs, along with a pinch of salt (serves 2). Blanch your pasta, then toss it through a simple brown butter, sage and Parmigiano Reggiano sauce. You’ll be rewarded with a sensational eating experience.

 

The Essential Ingredient Newcastle is open for all your flour-based needs. Our in-house Baker can help advise you on which Wholegrain Milling flour is perfect for you.

For your peace of mind, we now offer contactless delivery options to our VIP customers! Just call us with your 𝘦𝘴𝘴𝘦𝘯𝘵𝘪𝘢𝘭 shopping list at 0249261991. We’ll collect your items, process payment over the phone & deliver your order direct to your boot – just call us when you’re on your way for the rendezvous point 😉

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If you live in The Junction, Merewether, Cooks Hill, Bar Beach, Hamilton, Hamilton South or Adamstown, & spend $50+ on an order, we’ll deliver it to you for free that same day. 𝗡𝗢𝗧𝗘: Orders must be placed prior to 11am from Monday – Friday.

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