Our Wholemeal Stoneground Flour


All our flours (wheat, spelt, rye and blacksmith wheat) are milled from grains grown by farmers who care about the environment and avoid using chemicals as far as possible.

Stuart monitors the milling closely, and grinds the grain slowly and gently so it stays cool. It’s the same “cold extraction” approach that is used to make high quality olive oil.

Modern roller mills rapidly break the grain up in stages, and have to reassemble the parts again to make wholemeal flour. At Heron Corn Mill, the whole grain passes slowly through the stones in a single operation: whole grain in, wholemeal out. Crucially the oil in the wheatgerm is unharmed and remains in the flour at the end. Our stoneground flour is relatively coarse compared to the roller milled flour you will find in the supermarket.

Heron Corn Mill flour contains all the bran from the grain, in fairly large pieces. That means it can absorb a lot of water, so you can aim for a softer dough, which should rise better.

Wholemeal bread hand made with this flour should have a distinctly firm and spongy crumb and a well developed crust. It will certainly have great flavour!

How to get the best results with our flour

Bread Machines
You can use our flour in a bread machine, but hand made bread will be better.

If you use a bread machine, the most important thing is to add more water than your recipe suggests. At least 10% or even 15% more water will make the dough softer and help your bread machine to mix the dough better, putting less strain on the motor.

Consider mixing the Heron Corn Mill stoneground flour with some lighter flour. One third Carr’s roller milled wholemeal or strong white flour will improve your rise significantly.

Hand Made Bread
Our flour can make exceptional bread. Work with it, and respond to it for the best results.

Use plenty of water for a nice soft dough. 350 g of water is about right for 500 g of flour. A flat teaspoon of yeast (5 g) is plenty for a normal sized loaf. Weighing the water is more accurate than using a measuring jug – 1 ml of water weighs 1 g.

Watching YouTube videos is a good way to learn how to knead properly. Search for “Bake with Jack kneading” or “Bertinet kneading” to see two different approaches. Do more kneading rather than less. Gentle stretching and folding suits this flour best.

Using much less yeast than normal and leaving the dough for a much longer rise can also give really good results with this flour. A quarter teaspoon of active dried yeast is enough to make a normal sized loaf rise if left out (covered with cling film) in the kitchen overnight.

Mix some lighter flour in for a more open texture. One third Carr’s wholemeal to two thirds Heron Corn Mill stoneground wholemeal wheat works really well. Knead for longer than usual and allow the dough to rise twice. Add a teaspoon of brown sugar for a crunchier crust. And add some seeds or flakes for added texture if you like.

Be gentle when kneading spelt dough. Spelt gluten is softer than wheat gluten, so bake the bread in a tin to support it in the oven. It will spread if you open-bake it on a tray! You can allow the dough to rise just once if you like, or knock it back and gently fold it a couple of times to tighten everything up before letting it rise again.

Rye flour does contain gluten, but it’s the wrong kind for bread making purposes. So mix your rye with plenty of wheat to help the bread to rise. Bake in a tin and handle gently when you put it in the oven – it’s fragile! One slow rise is fine – it is unlikely to have the strength to rise a second time if you knock it back. Add 5-10% rye to white bread for extra flavour.

Blacksmith Wheat
Our Blacksmith wheat flour works best when cut both with ordinary stoneground wheat and roller milled wheat. That way you get the best characteristics of all three, which are all different.
For an interesting slant on any simple white recipe, just replace 25% of the white with Blacksmith.
You can dust your loaves with some Blacksmith on the way into the oven for a rustic finish. But be aware that it is coarsely ground so it won’t pass through a sieve – you need to sprinkle it by hand from a height, Paul Hollywood style.

Flour Sales

Bags of our rye, spelt, blacksmith wheat and wholemeal wheat are available to buy from our shop priced at £1.80 for a 600g bag, and £3.30 for a 1.5kg bag.

If you’re stuck for ideas a selection of recipes are available for download for each of our flours to help get you started.

Sandwich Bread Loaf
Wholemeal Crown Loaf

Basic Spelt Loaf/rolls
Milk Rolls

Rye & Raisin Bread
Seeded Rye Bread

Blacksmith Wheat
Mixed Flour Rolls
Pecan Loaf