---
product_id: 48778233
title: "Bacheldre Watermill Organic Stoneground Strong 100% Wholemeal Flour 16 kg"
brand: "bacheldre watermill"
price: "VT105990"
currency: VUV
in_stock: false
reviews_count: 8
url: https://www.desertcart.vu/products/48778233-bacheldre-watermill-organic-stoneground-strong-100-wholemeal-flour-16-kg
store_origin: VU
region: Vanuatu
---

# 100% Wholemeal Strong for bread 16 kg bulk Bacheldre Watermill Organic Stoneground Strong 100% Wholemeal Flour 16 kg

**Brand:** bacheldre watermill
**Price:** VT105990
**Availability:** ❌ Out of Stock

## Summary

> 🌟 Elevate Your Baking Game!

## Quick Answers

- **What is this?** Bacheldre Watermill Organic Stoneground Strong 100% Wholemeal Flour 16 kg by bacheldre watermill
- **How much does it cost?** VT105990 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/48778233-bacheldre-watermill-organic-stoneground-strong-100-wholemeal-flour-16-kg)

## Best For

- bacheldre watermill enthusiasts

## Why This Product

- Trusted bacheldre watermill brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Bake Like a Pro:** Unleash your inner baker with our premium stoneground flour.
- • **Loaf After Loaf:** Create up to 32 delicious 500g loaves.
- • **Flavor Explosion:** Experience full-bodied flavor in every bite.
- • **Sustainable Choice:** Support organic farming with every purchase.
- • **Wholesome Goodness:** Crafted from 100% organic wheat, no additives!

## Overview

Bacheldre Watermill Organic Stoneground Strong 100% Wholemeal Flour is a premium baking essential, made from 100% organic wheat. This 16 kg bulk package is perfect for serious bakers, allowing you to create up to 32 loaves of delicious, additive-free bread with a rich, full flavor.

## Description

Product Description          This is just what it says, 100% wholemeal, slowly stoneground with nothing added and nothing taken away. Produces a heavier, wheaty loaf which can be lightened by blending with our organic strong unbleached white flour.About the MillMilling is the one of the oldest and most necessary craft's. At Bacheldre Watermill we use a blend of traditional skills and equipment with modern machinery to create a range of award winning Organic flours. The grain is first cleaned in our refurbished 'Eureka scouring and separating machine' dating back to the late 1800's before it goes to the hopper above the stone.The Millers' TaleWhen Matt and Anne Scott first visited Bacheldre Watermill, in the beautiful Welsh Marches, it was love at first sight: "We just knew this was the place for us", explains Matt. Having decided to start a new business in the country, the Scotts had planned to work in tourism, and Bacheldre was being sold as a campsite that just happened to have a watermill attached."There's been a mill here since 1575, and the idea of keeping that heritage going really appealed to us. The mill was a working museum when we first came across it but was only grinding around a tonne of grain a month. We went into it as complete novices, but learnt quickly. We have increased production as the business has gone from strength to strength, and we have won many awards for the quality of our flour, our packaging and our business. Our success is really down to our attention to detail and the traditional methods we employ for our milling, and also the way we pack it. By stone grinding the flour we retain all the natural goodness and flavours of the wheat germ. Our range of bread, home baking and speciality flours are a must for the home kitchen through to Michelin star restaurants."There has been a water mill at Bacheldre since 1575 and the current building was built in 1747. The mill was built to service the 500 acre estate of 'Crow Wood' including the hamlet of Bacheldre, it has been mainly used during the winter months, due to the supply of water to the mill, and for such a small estate only a small amount of feed and flour was required.Today we have grown the business and although we do use motors to turn our stone's, this has been done sympathetically to match the speed that the water wheel turns the stones, we can mill longer in the day, but not faster. We use a green energy supply and we are now working on installing an electric generator to the waterwheel to use the water to create some of the electric required.             Ingredients          Organically Farmed Wheat Grain

## Features

- Stoneground 100% wheat
- Full flavoured and satisfying
- Strong for bread making
- No additives
- Enough to make 32 x 500 g loaves

## Images

![Bacheldre Watermill Organic Stoneground Strong 100% Wholemeal Flour 16 kg - Image 1](https://m.media-amazon.com/images/I/91YjoTEEl3L.jpg)
![Bacheldre Watermill Organic Stoneground Strong 100% Wholemeal Flour 16 kg - Image 2](https://m.media-amazon.com/images/I/91JM2laxqSL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    SIMPLY THE BEST
  

*by D***S on Reviewed in the United Kingdom 🇬🇧 on 4 April 2017*

Bacheldre Mill 100 per cent extraction wholemeal flour retains all the bran and all the wheat germ for maximum taste and nourishment. However, the more bran a flour contains the more water is required for a satisfactory dough because the bran, given time, is more absorbent. If not given sufficient water and time, the bran fragments only wet on the outside, the inside remains dry.‘Slow bread’ is the answer. Ideally, using a Kenwood mixer with the paddle attachment, start the dough in the evening by making a ‘batter’ or ‘sponge’. Change to the dough hook then leave overnight in the Kenwood bowl. Finish the mix in the morning. Leave to prove for a few hours. Place in a mould. Bake to perfection at 220 degrees for 50 minutes.METHODPADDLEBatter = 500g water + 3 pinches of fast action yeast (i.e. not more than 2g) + 400g wholemeal flour added graduallyLeave overnight for the yeast to develop.HOOKAdd 10g salt to condition the yeast & make the dough more elastic (+10g caraway seed if desired) + 300g wholemeal flour added gradually & mixed thoroughly. Leave to stand in the mixer for an hour or so.Give the mix a final stir with the hook then place the soft sticky dough in a 2 lb (9” x 4”) silicone loaf tin and leave to stand for another 2 or 3 hours. Covered with an upturned plastic bowl if possible. Because of the high bran content this dough will shrink a little during baking. The natural sweetness of this beautiful flour is enhanced when the bread is sliced and lightly toasted.“It often seems that the only measure of flour quality that counts is loaf volume. . . . there is an inverse correlation between volume and nutritional value. The more white flour there is in a dough, the more gluten and hence the bigger the aggregate volume of all fermentation gases trapped in the dough structure. The bran layers and the wheat germ, where almost all the minerals and micronutrients reside, are not capable of holding gas: they act as a dead weight which must be ‘carried’ by the gluten structure. So any dough with an appreciable amount of bran and germ (e.g. made with a flour of 85 per cent extraction or higher) cannot be expected to expand to the volume of its all-white counterpart. . . . Let’s have a little less stress on structural engineering and a little more on flavour and nutrition. Bread is food after all.” Page 82 BREAD MATTERS Andrew Whitley.“YEAST. If the dough is to be fermented slowly overnight, only 0.25% of flour weight, barely a gram per pound/500 gm is needed. (one gram still contains millions of yeast cells.) As a general rule, the less prepared yeast goes into the dough, and the longer dough is allowed to rise, the better the flavour of the finished bread. This is because the concentrated yeast has its own somewhat harsh flavour, and because the process of fermentation generates a variety of desirable flavour compounds.” Page 535 McGEE on FOOD & COOKING Harold McGee

### ⭐⭐⭐⭐ 







  
  
    Good flour but see below.
  

*by R***K on Reviewed in the United Kingdom 🇬🇧 on 6 December 2014*

I always use wholemeal in bread at 60% or less as I find the bread too heavy with more wholemeal. Even using only 50% in my first attempts with this wholemeal I found it gave a sawdust texture to the bread, some people probably think this indicates its healthy properties. To me it means it is not a pleasure to eat and possible indigestion. Not wanting to throw away nearly 16Kg of flour I experimented. Using 50% of this and all the water of the recipe, mixing them together. After leaving for five minutes I add the rest of the flours 40% of strong white and 10% Kamut Khorasan wheat flour (you can not beat that flour for taste and although expensive at 10% it is not going to break the bank, look at the reviews). The soaking of the wholemeal softens it and takes away that woodfibre texture from the bread.

### ⭐⭐⭐⭐⭐ 







  
  
    coarsely ground wholemeal flour
  

*by R***T on Reviewed in the United Kingdom 🇬🇧 on 13 January 2014*

This is the second batch of flour I have bought from Bacheldre Mill and I am not disappointed.  This is stoneground and quite a coarse flour, which I prefer to much of the finer ones on the market.  On its own, it makes a dense loaf although not so tough as to make eating difficult and it has a good flavour.  If you want a lighter loaf, mix up to 50% white flour - I use about 25%, but make a 5 seed loaf using only whole meal flour and enjoy both types equally.  Using the Poolish method and preparing the dough 24 hours ahead, I make a loaf that I like and the rest of the family enjoy too.  Not light and fluffy, it makes great toast and, thinly sliced, good sandwiches - absolutely made for strong cheese and thick soups.

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-02-19*