Mills and Flakers

Why Whole Grains


  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.

Organic Whole Grain Durum Wheat

750 g $5.50 BuyBuy
5 kg $23.60 BuyBuy
10 kg $37.90 BuyBuy
20 kg $62.80 BuyBuy

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Its high protein content, as well as its strength, makes Durum wheat especially suited for making pasta. Popular in North African and Arab dishes it is the grain of choice for couscous, semolina, bulgur and round flatbreads.


  • Large amber colored kernels and plump shape.
  • The hardest and highest protein of all wheats.
  • Ideal properties for making the best pasta. Pasta made from durum is firm with consistent cooking quality.
  • Durum's endosperm is hard enough to hold together creating a granular product called 'semolina' when milled. When mixed with water it forms a stiff dough that can be pushed through dies, or metal discs with holes, to create hundreds of pasta shapes.
  • Unique yellow endosperm gives pasta a deep golden hue.
  • Rich in healthy fiber and a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper.
  • Very popular in North Africa where un-ground or coarse ground Durum wheat it is used for semoulina, couscous, bulgur, flatbreads and pilafs.

How to Enjoy

  • Mill into flour that is excellent for making pasta and middle eastern style flatbreads. This is not considered a bread flour unless it is mixed with a high gluten flour.
  • Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies.
  • Course grind into couscous or bulgur for exotic North African dishes such as taboulah.
  • Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute.  Use to make salads, risottos and fillings.



To learn more please visit Storage Tips

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • To cook, bring two parts water to one part Wheat  kernels to a boil and boil 35 minutes for a firmer  ‘Al Dente’ texture or 50-60  minutes for a softer texture. Drain excess water. Pre soaking the grain will reduce cooking time.
  • Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.



Our durum wheat is grown in Western Canada on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.