Confluence Farms


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Description: Make a loaf of Rye bread that would make your Babushka proud with our freshly milled stoneground Rye flour. Rye, which has been a popular staple in European countries for centuries, is known for its extremely complex flavour profile. Compared to other grains, Rye is highly nutritious and contains very low levels of gluten.

Because of its low gluten content Rye is best suited for sourdough. The long fermentation process will reduce denseness and give your Rye bread a much better rise.

Artisan bakers commonly use Rye in combination with other flours such as Hard Red Spring or Soft White to add bold and beautiful flavour to their baking. Showcase your diverse baking skills with our stoneground Rye flour.

A 1 lb bag of flour is enough to make 1 loaf of bread. 


About Our Freshly Milled, Stoneground Flours

Our flour begins its journey as wheat which is grown on local organic grain farms. We source all of our grain from Treasure Life in Creston Valley and Fieldstone Organics in Armstrong.

To create our flour we use our artisan stoneground miller which was hand-built in Austria. It uses rotating stones to gently grind the wheat berries into a fine unsifted flour. Stoneground is the preferred flour of artisan bakers because the stone doesn't get hot while grinding. Industrial steel mills on the other hand can get very hot which cooks the flour, destroying nutrients and altering the flavour.

Since our flour is milled fresh by us, it still contain the bran and germ. The bran and germ contain beneficial oils which gives bread it's wonderful flavour and aroma, as well as the vitamins and minerals that make bread nutritious.

How Long Will It Last?

Freshly milled flour will only last about 2 weeks before you start to notice a difference in the quality and flavour. Flour is perishable so the fresher it is the better it'll taste. This is why we mill to order. We want to give you the freshest flour possible so that your baking will truly impress.

Happy baking!