Stoneground flour is flour milled by grinding grain between two millstones — one fixed, one turning, rather than between the steel rollers used in modern roller mills. The slower, cooler grinding crushes the whole grain — bran, germ, and endosperm together — producing a coarser flour that retains more of the grain’s fibre, oils, vitamins, and minerals. Bakers prize it for the nutty flavour and hearty texture it gives bread, though the bran particles can cut gluten strands, producing a denser loaf than roller-milled flour makes. Because the germ’s oils remain, stoneground flour goes rancid faster and is best used fresh and stored cool. It is a staple of artisan and wholemeal baking traditions.