Grains & Flour
We grow, harvest and stone-mill our own grain in the Northern Cape. This page covers the varieties and how they are grown, milled and stored.
What is the difference between your wheat varieties?
- Hard Red — the everyday bread wheat. Darker, earthier and more rustic. Country loaves, carrot cake, farmstyle bread, rusks.
- Kalahari White — very rare, and the only white wheat planted in South Africa. A hard white wheat, softer, sweeter and nuttier. Ciabatta, sandwich loaves, cakes, pizza.
- Estate Blend — grown as a field blend of several wheat varieties with a small percentage of rye. Your everyday flour.
- River Rye — a delicious dark rye. Perfect for rye loaves, or added to a daily loaf for taste and colour.
- Familiemeel — think braaipap, or a runny porridge to serve with stews. A polenta substitute.
Are your grains GMO free?
Yes. Our maize is certified organic, which means no GMO seed or inputs are permitted on those fields. There is no such thing as GMO wheat anywhere in the world — all wheat is GMO free — and we use no GMO crops anywhere in our rotations.
Do you spray glyphosate to desiccate the wheat?
No. We do not chemically desiccate our wheat.
Do you store wheat with Phostoxin?
No. Fumigants are not permitted in organic production. We work in small batches and keep our grain as clean and as cold as we can.
Grain that has never been fumigated needs a little care at your end. Store it somewhere cool and dry, and freeze it if you have the space — that is what keeps weevils away.