Whole Grains

Stonemill Bakehouse mills their whole grains just prior to baking to deliver fresh baked quality artisan bread that consumers can trust is made with the whole grain — bran, germ and endosperm. Nothing is removed. Fresh milled flour is not only more flavourful, but also more nutritious as the flour is used for baking within 24 hours of milling, maintaining the integrity of the nutrients. When conventional flour is ground and stored for extended periods of time the natural oils in the grain can begin to oxidize within a few days of milling and the B vitamins start to break down. To ensure Stonemill products are made with the best ingredients, the flour temperature is kept below 46°C during the milling process to avoid oxidization.

Sprouted Grains

Stonemill Bakehouse Sprouted Grains — 3 Grain Bread is made with the whole wheat kernel. That kernel is sprouted into a new shoot over a 48-hour period. The live sprouted whole grain kernels are then gently mashed into dough. Every part of the kernel is used — bran, germ and endosperm. When grains are sprouted, the grain begins to converts itself into a plant. The sprouting (malting) 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.