Frequently Asked Questions

Q1. Is bread good for you? What about carbs?
A1. Bread is an important source of energy and fuel for your active body. For nutritious carbohydrates, choose bread made with the right grains such as whole grains or sprouted grains. White bread contains refined flour, and many vitamins and minerals are lost during its refining process. Canada’s Food Guide recommends eating 6 to 8 servings of Grain Products every day. One slice of bread counts as 1 serving.

Q2. Does Stonemill Bakehouse use whole grain flour?
A2. Yes. Stonemill bakes bread using up to four different flours: untreated (unbleached) wheat flour, organic whole rye flour, organic whole wheat flour, and organic whole spelt flour. We also use different grains (whole oats and barley) and seeds (sunflower seeds, flax seeds, and pumpkin seeds) to boost the taste and nutritional value of our breads.

Q3. What makes Stonemill Bakehouse products a healthy choice?
A3. Stonemill Bakehouse is dedicated to developing health and wellness breads. You'll find a unique selection of packaged breads that are:

• Made with whole grains and/or sprouted grains
• Made with 100% natural ingredients - with no preservatives or additives
• Low in fat
• Low in sodium
• High in fibre
• Loaded with seeds, for nutrition, taste, and texture
• Available in smaller loaves and slices, which are ideal for portion control and smaller households

Plus, all Stonemill Bakehouse breads are made with age-old, unhurried baking methods and a slow fermentation process, staying true to our artisan baking heritage for over 100 years. Our breads also contain no added sugar, preservatives, or additives.

Q4. How do I choose a healthy bread?
A4. You can’t judge a bread by its colour. Some brown breads are made with refined and enriched flour. Other breads contain blackstrap molasses or other browning agents to give it a wholesome brown appearance.

Here’s a checklist for choosing the most nutritious bread:

• Read the ingredients list. The ingredients should include “whole grain [name of the grain]”. For example, look for breads made with the ingredients such as “whole grain whole wheat” or “whole grain rye” or “whole grain spelt”. Also look for products made with unbleached flour.
  
• Check the fibre content. Whole grain breads contain on average between 1.5 to 2 grams of fibre per slice. Compare that to white or refined breads, which typically contain less than 1 gram of fibre per slice.
• Do the “squeeze test.” Most whole grain breads are actually denser due to their fibre content, so they will actually feel a little heavier than other breads, and cannot be squeezed into half their size like white breads can.

Q5. Does Stonemill Bakehouse bread have a low Glycemic Index?
A5. Our Sprouted 3 Grains & Oatmeal Bread has been tested by GI Labs of Toronto, and has a GI of 55, considered “low GI.”

Learn more about GI

Q6. What is sprouted grains bread?
A6. These breads are made with sprouted grains - grains that have been allowed to germinate, or sprout. At Stonemill Bakehouse, whole wheat kernels are sprouted for 48 hours. Each grain kernel grows into a new little shoot. The fresh whole grain sprouts are then blended into the dough. Every part of the grain is used - the bran, germ, and endosperm.

Our Sprouted 12 Grain Rye Bread as well as Sprouted 3 Grains & Oatmeal Bread are made with sprouted grains. These delicious breads are both high in fibre and low in fat.

Read about the health and taste benefits of sprouted grains.

Q7. Are Stonemill Bakehouse breads gluten-free?
A7. No. Gluten is a protein found in many grains such as wheat, rye, triticale, and barley. The gluten in flour plays a role to help bread and other baked goods bind together and prevents the bread from crumbling. To learn more about gluten-free eating, visit the Canadian Celiac Association.

Q8. Are Stonemill Bakehouse breads yeast-free?
A8. No. But our doughs are fermented for a very long time. This creates lactic acid for better digestion and complex flavours for better taste. In comparison to other bread products on the market, Stonemill uses one-third the amount of yeast.

Q9. I have an allergy to nuts. Are there any Stonemill Bakehouse breads that I can eat?
A9. No. We do have a selection of nut-free breads, however our bakery is not a nut-free facility at this time.

Q10. What are omega-3 fats and how do they contribute to health and wellbeing?
A10. Omega-3 fats are a type of polyunsaturated fat. According to the Heart and Stroke Foundation, omega-3 fats can help prevent clotting of the blood, reduce the risk of stroke, and help lower triglycerides, a type of blood fat linked to heart disease.

The best sources of omega-3 fat are fatty fish (such as salmon, rainbow trout, mackerel, and sardines), canola and soybean oils, omega-3 eggs, walnuts, and flaxseed. Try our Sunflower and Walnut Bread, and Golden Flax Bread - they’re both a source of omega-3 polyunsaturated fat.

Q11. What is fibre and how does it contribute to health and wellbeing?
A11. Getting enough fibre is an important part of a healthy diet. There are two main types of fibre: soluble and insoluble. According to the Heart and Stroke Foundation, soluble fibre may help lower blood cholesterol and control blood sugar levels. Oat bran, beans, lentils, apples, and strawberries are just some foods which are rich in soluble fibre. Insoluble fibre helps you feel fuller and promotes regularity. Whole grains, wheat bran and the skins of vegetables and fruit all contain insoluble fibre.

Adults need between 21 to 38 grams of fibre every day. All of Stonemill’s health and wellness breads are either a source of fibre or high in fibre, offering 3 to 5 grams of fibre per serving.

Q12. Where can I find Stonemill Bakehouse breads?
A12. Delicious and nutritious Stonemill breads are available at most major retailers, markets, specialty stores across Ontario, and select stores throughout Canada. Click here for a complete listing.