Using the same ancient grain as our wholemeal spelt this flour is mechanically sieved to remove some of the larger bran particles resulting in a lighter flour. This produces a lighter loaf and more open crumb if used for bread making but is also perfect for batter recipes such as pancakes or Yorkshire Puddings.
The very best flour, used by John Townshend, the Kennington Baker, and Little Bread Pedlar.
The last 65 years has seen the business based at Cann Mills near the historic Saxon town of Shaftesbury grow and now supplies stoneground flour to bakers throughout the South-West and beyond. The river Sturkel (a tributary to the Stour) is the primary source of power driving a 19th century overshot waterwheel.
Both organic and conventional grains are sourced locally (much within a 30 mile radius from the mill) and blended with high protein imported grain to produce strong flours ideal for bread making. The flour is ground on traditional horizontal French Burr millstones which are renowned for producing the highest quality flour. This slow time-honoured method of milling generates warmth in the flour which ensures that the naturally present wheat germ oil is distributed evenly throughout the flour whether it is a wholemeal or a white flour, maximising the retention of vitamins and minerals and enhancing the flavour.
Michael Stoate, the present fifth generation miller, produces a full range of stoneground flours for both the commercial baker as well as the home baker.