Flour that makes a difference

Woodstock Flour is run by Ian and Courtney in Rutherglen, Victoria. We produce stoneground, wholegrain and organic flour from grain grown on our farm and our family's farm in Berrigan, NSW.

Our small batch single variety products are purely grown, simply milled and made with care.

This hands-on approach to milling allows us to maintain the provenance of grain varieties trusted by bakers, cooks and lovers of healthy, high quality flour.

Woodstock Flour was founded as a way to look after our family, our farm and our future. Through regenerative organic farming practices, we’re able to support the wellbeing of our community and our landscape.

From our patch of earth, to your kitchen shelf, we’re proud to be making flour that makes a difference. 

  • Spitfire

    Spitfire is your typical bread wheat with great extensibility and oven spring. Spitfire is perfect for bread, pasta and pizza. It’s high in protein and savoury in flavour. It mills into a fine golden flour with an almost indistinguishable bran flake. Spitfire is a variety that yields well on our organic farm in dry conditions. For best results, be sure to increase your hydration by around 10% when baking with this flour.

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  • Rosella Wheat

    Rosella is traditionally a biscuit wheat that was developed in the ‘80s. It has a lovely buttery, honey like flavour and delicate crumb. It mills into a soft, fluffy and light flour which is ideal for cakes, pastries, biscuits and scones. It’s a great substitute for plain flour but with added flavour and nutritional value. For self-raising flour, we recommend adding 2 tsp baking powder per cup of flour.

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  • Spelt

    Spelt is a popular ancient wheat with sweet and nutty characteristics. It’s low in gluten, high in nutritional value and easy to digest. It’s a soft flour which can be used in breads or for use in cakes, pastries and biscuits.

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  • Rye

    Rye is a low gluten cereal grain that mills into a soft flour with a large bran flake. It’s great for dark European style breads, chocolate brownies, cakes and biscuits. It has a lovely earthy, tangy flavour with a lavender aroma. We’ve been growing this particular rye for almost 20 years and it has adapted well to our organic conditions with lots of natural variation.

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  • Triticale

    Triticale is low in gluten with rich, malty and caramel notes. It mills into a beautiful, almost red flour with a noticeable bran flake. It’s a versatile flour that can be used to add flavour to breads or as a substitute for plain flour in cakes, biscuits and pastries. Triticale is a cross between wheat and rye, originally developed in the late 19th century in Scotland and Germany to combine the yield potential and grain quality of wheat with the disease and environmental tolerance of rye.

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  • Grain

    Most of our Certified Organic grain varieties are available to order as cleaned grain, ready for milling, cracking and soaking.

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Regenerative Organic Farming

We’re working to build biodiversity and soil carbon on our farm through regenerative and organic farming practices. We currently employ a diverse crop rotation and use organic inputs such as vermicast (worm juice!). We’re experimenting with undersown legumes, no-kill cropping, mixed species cover crops and reduced tillage. We also grow heritage varieties of grain (such as our rye, spelt, Dart’s Imperial wheat and khorasan) which have significant biomass and root systems to ensure ground cover, soil activity and a source of carbon post harvest.

Integrated within our organic cropping system are our sheep! We holistically manage our sheep across our farm to make use of and incorporate crop stubbles, manage weeds and return nutrients to the soil in the form of manure. If you’re near to Rutherglen and would like to stay in the loop about our lamb boxes, email us at hello@woodstockflour.com.au.