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We currently have 4 bread mixes in new product development, 2 of which are grain based, so in the future this will be easy! However, in the interim you can use Grain Concentrate Mix (although it only comes in 20kgs) along with our White Unbleached Flour to get a white based grain bread,
If you use 100% of our Stoneground flour in the recipe the loaf will lack volume and may be a little dense in texture.
The Grain Concentrate Mix will have to be soaked overnight to get best results, otherwise some of the grains can be a bit firm to bite into.
If you want a recipe for grain bread for your machine try this one below, it will be enough for a standard bread machine.
White Flour 315g (or experiment with a mix of White and Stoneground)
*Oil 10g – this can be either Canola of any type of Vegetable oil.
**Bread Improver 5g – This is available in flour isle normally near the yeast in supermarket.
Sunflower Kernels 30g
Hulled Millet 20g
Rolled Oats 30g
haha – thanks Ellenie. We believe they are more creamy and better than other oats – let’s see if you taste the difference!
Popcorn is a different species of maize than the kind that we use for grinding into polenta.
We used to offer whole maize but it wasn’t a big seller so we no longer offer it, only the ground variety as polenta or maize meal.
wholegrain flour is milled with minimal processing, usually via stoneground milling (but not always – it will say on the packet if it is stoneground). The difference between wholegrain and wholemeal is that wholemeal is usually milled into white flour then has the meal/bran added back in. The reason for doing it this way is that it creates a smoother flour, which is appropriate for certain products.
We don’t do this for our retail products, however we do offer wholemeal to bakers as a bulk product.
Wholegrain contains more of the whole grain and has undergone less processing.
Hi Jo, I’m not sure if we have any stockists in Shepparton. They need to inform us if they stock the product as we often rely on our distributors to keep us updated about who stocks products. If there is a local IGA you could try there. Many IGAs do stock our ‘Hero products’ (Wheat flours and Oats). You can also buy online. For example, Australian Organic Products:
and Buy Organics Online:
They are both based in Vic and mail out all around Australia.
Hi Harry, our premium baker’s flour is the strongest flour we stock. Protein levels vary depending on seasons. Not sure where you saw our unbleached plain flour with 13.6% protein? It is currently 10.5-11%.
Hey Kate, thanks for letting us know they may go by another name. We’re asking those who manufacture with our beans if they would be interested in smaller beans.
Hi there, cooking oats is pretty straightforward but you do need to adjust a bit for personal preferences.
It’s important to get the correct liquid to oats ratio to get the consistency of porridge you prefer.
The best approach is to soak overnight:
Put half a cup of oats in a container and cover with half cup of water or milk of choice.
Cover and refrigerate overnight. Next morning you can eat as is (for a cold breakfast) by adding fruit, nuts and other toppings. Or add another half cup of water and cook in a small saucepan on stove top. Simmer the oats and stir occasionally. They will be ready within a few minutes as overnight soaking has softened them.
If you don’t have time to soak overnight just put half cup of oats to 1 cup of water or milk in a saucepan and cook gently on low heat for about 5 minutes – remember to stir every so often so they don’t stick to bottom of pan. Add milk, nuts etc before you eat them.
You can also cook fruits like pears or sultanas in the saucepan with the oats.
A half cup of oats and 1 cup water will serve 1-2 people depending on your appetite.
If you want wheat grown without chemicals then yes you need to seek out organic wheat. And if you want to buy organic wheat directly from the farmer than you need to be present at harvest time and ask him if you can buy a bag from him – but unless he is set up to sell small batches off the farm, all the wheat will go straight from the harvester to the truck and be taken to the silos for storage or to the mills like ourselves. I suggest that you try a search online to see if any farmers sell off the farm.
You will then need to sort the grain for small stones, weeds and seeds etc, which we do with our equipment at the mill – but you can certainly sift through by hand and eye if you’re just buying a few kilos.
We do sell wheat grain in various size bags through our retailers or distributors. It is grown by farmers who use certified organic processes (farmers are audited as are we, by Australian Certified Organic).
Hi Lika & Shane
that’s interesting that these small beans are difficult to find even in Japan. The problem for us in providing small beans is that we don’t have a way to sort the smaller from the larger bean. I would think it was done by hand and eye traditionally. We use different machinery due to the volume of our product. We start with screenings where smaller sized things fall through the screen but the small beans are not small enough to be drafted off with this method. Then the beans move onto the gravity tables which works on weight and removes small stones and heavy things but even smaller mung beans have similar gravity.
To invest in the right equipment, we’d want to have a good measure of demand. I suggest that you start asking your favourite retailers (usually the organic specialty shops) and tell others to start asking for it. I have flagged your interest to the product team. It also needs to come from the retailers/ manufacturers.
I asked our baking experts and got this reply:
There are a lot of variants – dependant on what style of loaf, climate, texture, how much sourdough added
(or polish starter) and crumb expectation.
Typically a straight 100% Stoneground Meal will give you a dense loaf.
Would suggest 90/10 ( 10% White Flour ) to make up 100%
Would fold at least twice – three times ideal.
Hope this helps. Let us know!
You can also look for retailers in your area via the online search feature:
try Bundaberg Organic & Quality Foods in Steptoe St 0403 430 969. They are our retailers in the area. In my experience they are very helpful.
If they can’t order some in for you then I recommend an online search for buying the Kialla Organic Wheat Grain as some online retailers may be able to distribute to the area.
Currently we don’t sell directly online. However, this may happen in the new future so stay in touch.
Hi Warren, there’s not a big demand for rye and we’re not contracting it for the next season so we can’t help you with this. It’s a great idea though – does it only work with rye straw?
If you can work with other grain crops we can certainly help you – harvest is currently underway.
Another option would be to contact someone down south – rye growers in Victoria/ Southern NSW will often sell through this group: http://www.adamsaustralia.com.au/
Kialla White Unbleached plain is suitable for what you are wanting to do, it is a roller milled white flour that is around the 11% protein mark. It has good tolerance for the ferment process, extensibility is around 21cm after 135 mins. Customer who have moved from Laucke to Kialla have had improved loaf volume.
The bread & Pizza flour is a combination of flour and semolina, which gives the loaves a shorter crust.
If you are looking for a different flavour, try either Stoneground Purple Wheat or Stoneground Kamut Flour.
It may also depend on whether your loaves are retarded in fridge and baked off next day.
If you have more questions please contact us via the contact page and I can give you a call to advise further.
Mark Dennien – inhouse baker & sales.