Artisan Breads

It all starts with the flour...


You'll find information about Millstone Flour twice on this website because we can't emphasise enough how important and relevant to the Artisan Baker process, as well as to our ethos at Yolis.  


 Millstone Flour

We use stone ground flour from a mill in Phoenix Durban called Millstone. Millstone flour is stoneground. Basically what this means is it is milled between two stones, the old fashioned way. But the goodness of the flour starts with the grains itself. Millstone only use GMO free grains. What does this mean? Its basically wheat crops that are not sprayed with pesticides, making the wheat grain itself organic.

With stoneground flour the whole grain with all of its nutrients are ground down, including the nutrient dense wheat germ. It is ground slowly, so there is no friction to destroy any nutrients. Millstone flour is not bleached - nothing is added or taken away. It is the purest form of flour. The way it has been milled for ages. The flavor of the flour is sweet and nutty.

And so these are the reasons we love it: pure in it's milling process, nutrient rich, true to the integrity of the grain - an artisan baker's dream.

The main grains we use in the Yoli's Artisan Bread Menu are wheat, rye & spelt. There are so many questions around grains that we've decided to break it down a bit. You'll find some helpful information about the flour/grains we use below. Also, please find your way to our Facts & FAQ's page for more information about gluten, sourdough, fermentation, glucose and more. 



Where does wheat flour come from?   


The wheat flour comes from the wheat berry of the wheat plant.  A wheat berry is divided into three parts:  bran, endosperm, and germ.  Whole wheat flours contain the entire wheat berry while white flour variations contain only the endosperm of the wheat berry.

The bran is the hard outer shell of the wheat berry.  Bran is like the shell of an egg.  Once that shell is broken it adds small sharp shards of bran to milled flour.  These small bran shards are also known as fiber!

The germ is very inside of the wheat berry.  Think of it as similar to the yolk of an egg because both the wheat germ and egg yolks contain fat.   Because whole wheat flour contains the whole wheat berry (bran, endosperm, and germ), it can sometimes go rancid or sour.  This is why our special flour has a shorter shelf life and why commercial flours remove this important part of the grain.


The endosperm is the inside body of the wheat berry and makes up most of the mass of the wheat berry.  Only the endosperm is used in the milling of white flours.


The wheat flours we use are, white bread flour (used in most of our breads and rolls), Brown bread flour, cake flour and Farina 00 flour. Wheat contains gluten.




Rye is a cereal grain that looks like wheat but is longer and more slender and is grayish green in colour. Because it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of nutrients, in contrast to refined wheat flour. It is full of fibre and why we generally recommend it to people trying to loose weight and for diabetics due to the fact that its low GI.




The 100% rye bread we make though is wheat free.



Spelt is a cereal grain in the wheat family, but it is not the same thing as wheat (same genus, different species). The grain has been cultivated for centuries, in both central Europe and the middle east. It looks very similar to wheat in appearance, but it has a much harder outer shell before it has been milled. It has a nutty and slightly sweet flavor, similar to that of whole wheat flour.


 Brown Bread Loaf

Same as the white but we use brown flour which has bran in it.


 Health Bread Loaf

Made with a blend of white and brown wheat flour, packed with goodness, contains a variey of nuts, 5 types of seeds, chia seeds, honey and full fat yogurt.