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 Rye

750 g $5.30 BuyBuy
5 kg $22.50 BuyBuy
10 kg $35.60 BuyBuy
20 kg $58.20 BuyBuy

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The main bread flour of Northern and Eastern Europe, Rye has been popular for ages as a food that satisfies and fuels the body. Its robust flavor lends itself well to artisan breads including pumpernickel.


  • Rye co-evolved as a weed with wheat and barley for over 2,000 years in South East Asia until its value as a crop was recognized.
  • Has great agricultural significance as a winter cover crop as it has natural weed suppression, can withstand cold temperatures and poor soil conditions.
  • Is unusual among grains for the high level of fiber in its endosperm- not just in its bran. Because of this, rye products generally have a lower glycemic index than products made from most other grains, making them especially healthy for diabetics.
  • A rich and versatile source of dietary fiber, especially a type of fiber called arabinoxylan, which is also known for its high antioxidant activity.
  • Contains phenolic acids, lignans, alkylresorcinos and many other compounds with potential bioactivities.
  • Research indicates that consuming whole grain rye has many benefits including: improved bowel health, better blood sugar control, and reduced risk of type 2 diabetes and overall weight management due to improved satiety (feeling full longer after eating).
  • Rye is an excellent source of selenium and manganese and also contains magnesium in good amounts. It also contains good amounts of the cholesterol the lowering B vitamins folate, riboflavin, niacin and thiamin.


How to Enjoy

  • Mill into flour and use in a variety of baked goods, such as crackers and bread. Process small quantities to preserve nutritional value and to prevent spoiling.
  • Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies.
  • Cooked rye berries can be served as a side dish alternative to rice with a variety of different meals.
  • Complimentary spices for rye include aniseed, dill and caraway.



To learn more please visit Storage Tips

Ezekiel Bread

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • To cook, use three parts water to one part whole grain rye and simmer for approximately 50- 60 minutes. 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.


Links to information on further health benefits:

The World's Healthiest Foods - Rye
Whole Grains Council - Health Benefits of Rye

Our rye 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.