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.


750 g $5.10 BuyBuy
5 kg $21.20 BuyBuy
10 kg $33.00 BuyBuy
20 kg $53.20 BuyBuy

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Triticale is a hybrid grain resulting from a cross between wheat and rye. While it has many of wheat's attributes for baking, it's milder in flavor than rye. Tricale is low in gluten, the protein is similar to wheat and as a whole grain provides a good source of dietary fibre. Less than one century old, Triticale is most known for it's performance as a cover crop in organic farming as it reduces soil erosion and can capture excess soil nitrogen.


  • Similar to rye, slightly lighter in color.
  • Suitable for breads and quickbreads without the addition of wheats.
  • Milder in flavor than rye.
  • Considered a high energy grain with significant lysine levels.


How to Enjoy

  • Mill into flour for making artisan breads, flatbreads, pizza dough, crackers, pancakes, waffles and a variety of yeasted baked goods.
  • Flake and add boiled water for a fresh porridge, enjoy with fresh fruit and yogurt.
  • Use it in your favorite fruit crisp topping or dessert bars
  • Consume grains raw as a breakfast cereal by soaking for 18-24 hours in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. Whole grains should be rinsed and drained prior to soaking and sprouting.


To learn more please visit Storage Tips

Whole Grain Bread

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute. Use to make salads, risottos and fillings. To cook, bring 2 parts water to 1 part grain to a boil and simmer for 30-45 minutes. Pre-soaking 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 triticale 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.