Stoneground, wholegrain flour is a little different to conventional plain white flours. It has a nuttier flavour and texture, but it substitutes other flours really well! The rye flour in particular is super flavoursome and it’s great as a little addition in your favourite baking recipes. We don’t sift out the bran in our flour which means it is more nutritious and tasty but also a little coarse. To mediate this we sometimes soak the flour for an hour or so before we bake to soften the bran. We might also sift out some of the bran for a fluffier loaf or cake.

We’ve put up a couple of recipes for you to try if you need a bit of inspiration: