We choose to bake with New Zealand-grown stoneground flour. Milling grains like wheat, rye and spelt the traditional way maintains the balance of starch, protein, vitamins and fibre that have made grains a staple of our diet and culture.
Stoneground flour, made by passing grain kernels once through turning millstones, has all parts of the original grain – endosperm, bran and germ – in their natural proportions. The millstones don’t generate much heat, which means that the germ with its essential oils and B & E vitamins is preserved and integrated into the flour. Even when sieved to produce a white flour, stoneground flour retains many of the qualities and flavour of the wholegrain flour.
Heat-sensitive enzymes are also preserved by stone milling which means that stoneground flour is a living food. When made into bread dough, the natural enzymes in the flour break down the gluten in the grain, giving a finished bread that has a soft crumb and full flavour. Breads made with stoneground flour are easy on the digestion too.
Our skilled bakers use time, temperature and an understanding of their doughs to produce nutritious flavourful breads. Using stoneground flour eliminates the need to add commercially produced enzymes as dough conditioners, gluten conditioners and gluten strengtheners. It means we don’t need to add soy flour for protein or milk products for a softer crumb. Using stoneground flour (and giving the dough plenty of proving time for those natural enzymes to do their work) means that we don’t need to use much salt either.
We believe that staple foods like bread should be a pleasure to eat and help you live a long, healthy life.