The benefits of stoneground flour:
Nutritional quality: the wheat germ is kept in the flour during this process, thereby retaining vitamins and essential fatty acids.
Signature taste: bread made with stoneground flour has a stronger and more distinctive taste, as well as a slightly darker coloured crumb. Retaining the wheat germ gives the bread a mild, nutty flavour.
Better shelf life: bread keeps longer as stoneground flour means the crumb is more moist.