Everything below is grown by four farms inside forty kilometres of the mill and ground on the same pair of burrs. No blends, no improvers, no malted barley flour quietly added to make your bread behave.
We print the protein number on the side because it is the only figure that changes what you do at the bench, and the milling date because it is the only figure that tells you whether the flour is still worth the money. Nothing else goes on the bag.
Protein is measured on the whole grain by the lab in Skara at harvest, not estimated from last year. It moves about half a point either way between seasons and we reprint the sacks when it does.
01 · Field — still green, last week of JuneA low-gluten old wheat that behaves nothing like a modern bread flour. It will not hold a tall loaf on its own. What it will do is make the best flatbread and the best pancake batter you have had, and it gives a pan loaf a yellow crumb that nothing else gives.
01 · Field — three days before the cutThe strongest thing we mill, and the least forgiving. Spelt gluten is plentiful and fragile at the same time: mix it like bread wheat and it tears, then never recovers. Short mixes, gentle folds, and watch the clock — it ferments about a third faster than you expect.
01 · Field — bearded ears, two weeks outOur smallest crop and our dearest flour, because the hull takes a separate pass and the yield per hectare is roughly half of wheat. Nutty, dark, very thirsty. Use it at a third and it will carry a loaf; use it alone and you are making a cake.
04 · Dough — the 60% pass, by handDala wheat put through a 60 mesh, so six parts in ten come out and the bran goes back to the farm. The one flour here that behaves like what you are used to: white-ish, predictable, good for croissants and for the first loaf you bake with any of this.
You did, you just did it with different flour. Stone-ground wholegrain absorbs 5–8% more water than roller-milled, and the bran cuts the gluten as it hydrates. Add the extra water in two goes, give it an hour before you judge the dough, and shorten the final proof by a third.
Wholegrain: ten days at room temperature, eight weeks in the freezer, and it is noticeably flat after a month in the cupboard because the germ oil has gone. Sikt 60 keeps three months cold. Buy the 2,5 kg twice rather than the 10 kg once unless you bake weekly.
Order by Monday 18.00 and it is milled Tuesday or Thursday depending on the grain, packed Wednesday or Friday, and with you in Sweden the next working day. Carriage is 69 kr, free over 600 kr. We do not ship outside the Nordics.
Yes, Saturdays 9–16 at the shop counter. Bring a container, we weigh it empty and knock the tare off. Loose is 4 kr a kilo cheaper than the sack and you get whatever came off the stones that week.
Three of the four farms are certified; Kleva is not, and will not be, because the paperwork costs more than the emmer earns. None of them have used a growth regulator since 2014. We would rather name the farm than print a symbol.
Eleven at the moment, all within two hours of here, on 25 kg sacks and a standing weekly order. We cap it: past about forty sacks a week the stones cannot keep up without being pushed, and pushing them is the one thing this mill exists not to do.
That is the cut-off. After it the week is set and the stones are dressed for Tuesday's wheat.