Stoneground flour facts for kids

Stoneground flour is a special kind of flour made the old-fashioned way. Instead of using modern machines, it's created by grinding grain between two large, round millstones. This traditional method gives the flour unique qualities that many people love.

What Makes Stoneground Flour Special?

When grain is ground between millstones, it's a gentler process than using fast-spinning rollers. This means that more of the grain's natural parts stay intact.

Keeping the Good Stuff In

• Wheatgerm: The wheatgerm is like the "heart" of the grain. It's full of nutrients. Stoneground flour keeps more of this healthy part.
• Bran: The bran is the outer layer of the grain. It's rich in fiber. Stoneground flour often has larger pieces of bran, which gives it a coarser feel.

Taste and Texture Differences

Because of how it's made, stoneground flour has a different texture and flavor:

• Coarser Texture: It feels a bit rougher than regular flour. This can make baked goods feel more substantial.
• Greater Flavor: Many people find that stoneground flour has a richer, deeper taste. This is because more of the grain's natural oils and parts are kept.
• Rising Ability: The coarser texture and extra bran can sometimes make it harder for dough to rise as high. However, it often creates a more satisfying texture for things like bread or muffins.

Health Benefits of Stoneground Flour

Since stoneground flour keeps more of the wheatgerm and bran, it's often seen as a healthier choice. These parts of the grain are packed with:

• Fiber, which is good for digestion.
• Vitamins and minerals, essential for your body.
• Healthy fats from the wheatgerm.

How Is It Different from Other Flours?

Most flours you find in stores today are made using a process called "roller milling." This method is very efficient and fast.

Roller Milled Flour

Roller mills use steel rollers to grind the grain. This process is very good at separating the different parts of the grain. For example, to make white flour, the bran and wheatgerm are usually removed. For wholemeal flour, they are often added back in after being separated.

The Stoneground Advantage

The main difference is that stoneground flour grinds the whole grain together in one go. This means the natural oils from the wheatgerm are mixed throughout the flour. This helps to give it that unique flavor and keeps more nutrients together.

Is All Stoneground Flour the Same?

Sometimes, flour sold as "stoneground" might not be made entirely by millstones. In some places, like the USA, flour only needs to "pass between stones" once to be called stoneground. This means some flours might still use roller milling for most of the process. It's always a good idea to check the label or learn about the brand if you want truly traditional stoneground flour.