Milled from strong hard wheat and sieved to make a fine wheat bread flour. Ideal for use in bread machines, for oven baked yeast cookery and profiteroles.

Spelt is an ancient grain widely grown in roman times. It is a relative of modern wheat but much lower in gluten. Its genetic heritage is a cross of wild grasses and early cultivated cereals

A special blend of wheat, rye and barley malt flours with malted wheat flakes. Ideal for oven baked yeast cookery and in bread machines.

Rye is a popular grain grown throughout Central and Eastern Europe. This hardy crop can thrive in poor soils and cold conditions. Stoneground from 100% rye grain.