FAQs:

Q: What is untreated, unbleached wheat flour?
A: Stonemill Bakehouse uses untreated, unbleached wheat flour. Stonemill believes this type of flour is what you might describe as unrefined or "Extra Virgin Flour". Just as extra virgin olive oil comes from the first olive pressing, Stonemill flour comes from the first break. At first break the wheat kernel is cracked and the "clear flour" along with bits of bran pass through the sifters. Therefore the flour is closest to the bran and wheatberry possible, providing more carotene and higher protein, which makes the flour darker in color and provides better taste.

Q: Does Stonemill Bakehouse use 100% whole grain flour?
A: Stonemill Bakehouse breads are made with 100% whole grain while other breads may be made using a combination of different flours and often up to 30% is comprised of a variety of seeds and alternate grains. Stonemill bakes breads from up to 4 different flours: Untreated Wheat flour, Organic Whole Rye Flour, Organic Whole Wheat Flour and Organic Whole Spelt Flour. We also use a large quantity of different grains (whole oats and barley) and seeds (sunflower seeds, flax seeds, pumpkin seeds) in our breads to increase the natural taste and nutritional value.

Q: Does Stonemill Bakehouse use whole or ground flax seeds?
A: Stonemill Bakehouse uses a combination of freshly ground flax (to fully unlock the nutrients and essential fatty acids) and whole flax seeds that are partially sprouted for better taste, digestion and nutritional value.

Q: What are Essential Fatty Acids?
A: Essential fatty acids (linolenic omega 3, DHA omega 6, CLA, etc.) the good fats found in our food such as, fish, walnuts and are an important part of the human diet. Essential Fatty Acids cannot be synthesized by the body from other fatty acids other than the naturally occurring fatty acids in food.

Q: Is Stonemill Bakehouse bread yeast free?
A: 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 1/3 the amount of yeast.

Q: Does Stonemill Bakehouse use sugar in their bread?
A: No. Just as with fine wine our breads are fermented without adding sugar. This, in combination with a long fermentation time gives our breads their complex flavour and moist, chewy texture.

Q: Does Stonemill Bakehouse use chemicals, preservatives or additives?
A: No. All of our ingredients are "all natural ingredients".

Q: Does Stonemill Bakehouse use genetically modified ingredients?
A: No. Stonemill Bakehouse takes great care and pride when sourcing ingredients. They require non GMO certificates from all of their suppliers. If they are not able to obtain certificates for certain ingredients, certified organic ingredients are used.

Q: Does Stonemill Bread contain trans fat or shortening?
A: No. All our breads are free of added fats, hydrogenated oils and are trans fat free.

Q: What are net carbs and good carbs?
A: Regular/net carbohydrates, found in white bread and sugar, are not metabolized well by our body and packed away into muscle and fat cells, thus contributing to an increase in body weight. Complex carbohydrates (good carbs) provide slowly released sugars into the blood stream, thus allowing for the steady moderate metabolism of these sugars, both into and out of their storage cells, decreasing hunger. This can contribute to a weight-loss diet. All Stonemill breads contain complex carbohydrates and are formulated to deliver the most balanced product for a healthy, nutritious diet.

Q: What is malted wheat flour or malt flour?
A: Malted wheat is made by roasting regular or sprouted wheat kernels. These kernels are ground into flour.

Q: What is sprouted grains bread?
A: Stonemill Bakehouse Sprouted Grains bread is baked with sprouted grains, which increases vitamin, mineral and active enzyme content that aid digestion. When grains are sprouted, the grain begins to converts itself into a plant, thus reducing the carbohydrates. The sprouting process creates enzymatic activity, which helps the body to assimilate the nutrients and naturally transforms the starches of the grains into easily digested maltose and other simple sugars. Sprouted grains also act as detoxifiers for our kidneys, liver and intestines and promote oxy-generation.

Q: Does Stonemill Bakehouse bread have a low Glycemic Index?
A: Stonemill Bakehouse Sprouted Grains - 3 Grain is a clinically tested, Low GI (55) bread. Sprouted grains fulfill the body's need for satiation, with less and for longer eliminating the desire to overeat or indulge. Stonemill's Sprouted 3 Grain bread is made from 100% sprouted whole grain wheat kernels, which is a healthy low GI bread choice. Research has shown low glycemic index, high fibre foods play a role in the prevention and treatment of Type II diabetes, obesity, colon cancer and digestive complaints.