Longer Description: Stoneground wholemeal flour is made by grinding whole wheat kernels between stone grinders, a traditional method that often retains more of the wheat’s natural nutrients and flavor compared to modern steel roller mills. This flour is denser and more nutritious than its white flour counterpart, as it contains the fiber-rich bran and nutrient-packed germ. It provides baked goods with a more robust texture and taste, often described as hearty or nutty.
Nutritional Information (per 100g):
- Calories: ~340 kcal
- Protein: ~13g
- Carbohydrates: ~72g
- Sugars: ~0.4g
- Fat: ~2g
- Dietary Fiber: ~10g
- Iron: ~3.6mg
- Magnesium: ~130mg
- Phosphorus: ~330mg
(Note: Nutritional values can vary based on the specific variety of wheat and milling process.)
Ingredients:
- 100% whole wheat kernels
How to Use:
- Baking: Used in bread, muffins, pancakes, waffles, and other baked goods.
- Thickener: Can be used as a thickening agent for sauces or gravies.
- Breading: For frying or baking foods like chicken, fish, or vegetables.
Recipe Idea – Wholemeal Bread: Ingredients:
- 500g stoneground wholemeal flour
- 1 packet (7g) active dry yeast
- 1 tsp salt
- 1 tbsp honey or brown sugar
- 325ml warm water (approximately)
- 2 tbsp olive oil
Instructions:
- In a large bowl, combine the flour, yeast, and salt.
- In a separate bowl, mix the honey or sugar with the warm water until dissolved. Add this to the flour mixture.
- Mix until a dough forms, then transfer to a floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 220°C (430°F).
- Punch down the dough and shape it into a loaf. Place in a greased loaf pan.
- Cover and let it rise again for about 30 minutes.
- Brush the top with olive oil and bake for 25-30 minutes or until the bread sounds hollow when tapped on the bottom.
- Remove from the oven and cool on a wire rack.
Diets it fits into:
- Vegetarian
- Vegan (when not combined with animal-derived ingredients)
- Mediterranean
Note: Stoneground wholemeal flour can result in denser baked goods than those made with white flour. For a lighter texture in bread or pastries, some bakers combine wholemeal flour with white or bread flour. Whole grain products are recommended for their dietary fiber and nutrients, which can aid digestion and support heart health. However, those with gluten sensitivities or celiac disease should avoid products made from wheat, including wholemeal flour.
