有機全粒ライ麦粉 | 石臼挽き有機ライ麦粉

The tangy, ancient-grain flavour comes through beautifully in pancakes—they’ve got that hearty, nutty depth that plain flour just can’t match. Stoneground texture feels properly coarse and rustic, and the loaves turn out with a lovely dark crust every time.

My sourdough loaves have never had this much depth—that tangy ancient grain flavor really comes through in the crust, and the pancakes turned out surprisingly light for a wholemeal flour. I've already gone through two bags in three weeks.

That tangy note really comes through in the pancakes I made this morning—they had a lovely depth that white flour never gives. The stoneground texture is just right for a hearty loaf, and I've already baked three times with it this week.