Used for making pumpernickel, sour doughs and other rye breads. Especially popular on the Continent, but increasingly more so here. Stoneground and produced as a wholemeal, it is ideal to use on its own or blended with other bread making flours. Our rye grain is specifically selected for bread making.
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.