Whole Wheat Grain Flour


Factory processed flours are not what nature intended for us to eat - only freshly milled flour can meet our biological needs.

Wheat grains (and other grains like them) store well because of the protective outer jacket that seals in freshness, and seals out the bacteria and oxygen. We know this outer layer as BRAN. Bran makes up about 15% of the entire wheat grain, and is rich in protein, vitamins and fibre. As long as this protective layer of bran remains in tact, the grain can be stores for years without deterioration.

Inside the bran "shell" is the endosperm - making up about 85% of the whole grain, it's a soft white substance that contains the energy source for the grain when it is sprouting, rich in carbohydrates and gluten. Gluten holds the bread together when it r

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