Stoneground Flour by Maud Foster Windpower in Boston. English grain, sourced as locally as we can find it. Their milling is done on traditional, horizontal millstones, either Derbyshire greys or French stones, depending on the product.
 
Use this dark rye flour as a sourdough starter, for pumpernickel style bread, or mix with strong white flour to make a lighter, well flavoured loaf.