Some info on Flour

When they grind wheat commercially they end up with three piles - white flour, bran and wheat germ. To make commercial whole wheat flour they add back a % of the bran, so you have for example 60% whole wheat (where they have added back 60% of the bran). They do not add the wheat germ back as once separated from the grain it immediately starts to oxidize and go rancid. You will notice wheat germ is sold in sealed packages or glass jars and I suspect the air in these containers is replaced with nitrogen to give the product a shelf life. Health food stores may have their wheat germ in the freezer or at least in the cooler. When you grind your own wheat, whether it be on an old fashioned windmill or a modern electric one you cannot separate the wheat germ or the bran, and the resulting product is complete and is known as whole grain flour. It is naturally much more healthy but the flour needs to be used within a short space of time or stored in a freezer.
--from an email from David Dawson

This whole grain flour can be purchased from Gerhard (204) 434-6143. It is ground with wind power south of Steinbach on the Northern Sun Co-op. The wheat is grown near Hadishville.

-- DalilaS - 17 Apr 2007

I have enjoyed the flour from Prairie Flour Mills - white organic and not organic are available. Organic is available at FreshOption; not organic at Harry's. Since their mill is in Elie, they may be delayed with their production - I think that their storage bins were hit by the tornado but the mill was not.
Tall Grass Bakery also sells flour (white and whole-wheat). Since it is only available in small bags, it is rather expensive, in my opinion. -- DalilaS - 19 Jul 2007