When Trevor Herbert was a lad, holidaying on the Isle of Wight, the family were astonished to find that the local Calbourne Mill loaf was made with flour from the Island, dispelling the common myth that no decent loaf could be made with just British wheat.

The resulting loaf was heavier and more flavoursome than the bread derived from North American wheat, and all the better for it. So, from the 60s until today, the Organic Stoneground Wholemeal loaf has taken an incredible journey, while always remaining English: the impressive IoW flour was brought to Bristol and quickly attracted a loyal following.

To meet the increased demand a mill was set up in Herbert's bakery; the wheat then coming from Suffolk. As sales grew a farm was bought on the Cotswold escarpment by David Herbert, Trevor's father so he could grow and then also mill his own English flour; and now finally the flour is milled at Shipton Mill, all to create this award winning loaf: the stoneground organic wholemeal.

“Their bread is so damn delicious, I was heartbroken when I ate my last slice an hour ago.” 

Real Food Lover blog

“The bread, served in big farmhouse slices, comes from Hobbs House Bakery in Chipping Sodbury, and it has the yeasty depth of flavour that comes only from long proving times”, Walled Garden Cafe, Wrington, North Somerset.

“Just as a wholemeal loaf should be, substantial and satisfying with a ‘cakey’ texture and a deep nutty flavour. You just need to hold it your hand to know it’s the real thing”, Fine Cheese Co

“Like the best ever homemade loaf. A lovely cake-like texture; how bread should be”, Sally Marshall, Department Manager, Wild Oats

“A light crumb and a lovely wholesome flavour. This loaf makes the perfect soldiers to go with your morning egg”, Iain, Chandos Deli

Winner of the Organic Loaf of the year in 1998, and still just as good today.

This soft, moist, and beautifully flavoured loaf is made slowly, using stoneground flour and only a tiny amount of yeast, making a low GI treat out of your usual breakfast slice.

The flour is milled the ancient way in Shipton Mill, Tetbury, using two mill stones, which helps to retain the nutrients in the cooler process and gives the characteristically nutty flavour.

Low GI, low yeast. For full Specification and Nutrition details follow link below.

SPECIFICATION & NUTRITION

Organic wholemeal will keep well for a week in a cool dry place, it also freezes really well: slice before freezing so you can enjoy your whole loaf slice after slice.

Stoneground Organic Wholemeal makes healthy soldiers to go with your breakfast egg.

Put yoke coloured boots on these healthy soldiers, and win your first battle of the day, the wholemeal way.

Winner of Organic loaf of the Year, Soil Association Awards 1998