Secret Wholewheat Flour
Secret Wholewheat is an exciting innovation that we are very proud to share. The flour carries the same dependable protein range, fermentation tolerance and responsive dough character as Lancer, but expresses them through the complete grain. It includes the bran, germ, aleurone layer and endosperm rather than removing the germ as many wholemeal flours do, preserving the full spectrum of what the wheat naturally contains. The aleurone layer is part of the secret, it holds a high concentration of minerals and nutrients that are often lost in conventional milling. Even as a wholegrain flour it is milled to a fine and consistent particle size closer to white flour, so handling feels familiar while flavour and aroma become deeper and more expressive. Careful milling combined with chilled storage protects the integrity of the grain’s natural oils and delicate compounds, allowing performance to remain stable while flavour develops fully. Made from Lancer wheat grown by Simon and Sandy Doolin, Secret Wholewheat delivers trusted structure with a fuller sensory and nutritional profile that comes directly from using the entire single origin grain.
Our Secret Aleurone Layer
The aleurone layer is one of the most nutrient-dense parts of the wheat grain. A single-cell layer between the bran and the endosperm that holds a high concentration of minerals including magnesium, phosphorus, zinc and iron, B vitamins including niacin (B3) and folate, protein and antioxidants. Research shows that 40–60% of the total mineral content of the wheat grain is concentrated here. In conventional roller milling, it is lost with the bran. Secret Wholewheat preserves it. The full grain is retained, fine-milled and chilled to protect the integrity of its natural compounds, so the nutritional complexity that Lancer wheat naturally contains arrives at your bench.
Our Secret Method
Most wholemeal flour on the market is a compromise. In conventional roller milling, the wheat grain is broken down under high pressure between steel rollers, separating it into its component parts: the starchy endosperm, the outer bran layers, and the germ. The white flour is extracted first. What remains, the bran and fragments of the germ and aleurone, is then sifted, processed separately, and added back into the flour to meet the legal definition of wholemeal. By the time it is recombined, the grain's original integrity is gone. The aleurone layer in particular, which sits at the boundary between the bran and the endosperm, is highly vulnerable to this process and fractures under roller pressure, rarely transferring whole into the final flour. Many producers also deliberately remove the germ, because it contains natural oils that shorten shelf life. The result is a flour that carries the name wholemeal but has already surrendered the most nutritionally complex parts of the grain. Secret Wholewheat takes a different approach. The complete grain is retained, bran, germ, aleurone and endosperm, and chilled storage protects the natural oils and delicate compounds that most wholemeal flours sacrifice for convenience. Nothing is added back in, because nothing is taken out.
01
Balanced Protein Structure (11.5% - 12.5%)
The protein network develops predictably under different mixing intensities, letting you control gluten development through technique.
02
Responsive Dough Character
Works with your technique rather than against it, notice how the dough responds as you shape, stretch, and form.
03
Versatile Fermentation Partner
Adapts beautifully to your preferred timing, whether you favour quick ferments or extended cold development.
04
Clean Lamination Properties
Maintains distinct layers and structure through multiple folds, supporting your approach to texture and height.
05
Developing Flavour Profile
Reveals subtle grain and nutty undertones during longer fermentations, encouraging flavour exploration.
06
Consistent Creative Foundation
Reliable performance that builds confidence in your craft, letting you refine techniques while maintaining quality.
7 years in the making
The Foundation
Before Simon plants the wheat that becomes Lancer flour, he's spent years preparing the foundation. The wheat crop is actually the result of five to seven years of different crops before it. His typical rotation runs barley, chickpea, wheat, sorghum, followed by an 18-month rest period before cycling back to barley. Each crop in this rotation serves a purpose beyond its harvest. For example the chickpea adds nitrogen, the sorghum builds different organic matter, and each leaves behind straw that breaks down at different rates, building straw loading and nutrition on top of covers and creating the perfect soil ecosystem for the following crop.
The Journey to 2026 Provenance Single Origin Lancer Flour
Pre-Planting Preparation Early 2025
Leading up to the planting of the 2025 crop, we had been measuring the nutrient levels in the soil and monitoring our soil carbon levels, watching a steady increase through our farming practices. We are working closely with soil experts to make sure that we can maximise our stored carbon. We received some lovely rain in the lead up to planting. Because our soils are free of compaction and we have maintained our stubble levels, the soil was able to maximise its water holding ability.
Planting April 2025
Once we started planting in April, the soil was soft and the seed was tucked into beautiful soil conditions. The germination was perfect—we can't often use this word in farming!
Early Growth May 2025
The temperature remained mild throughout May, providing ideal conditions for the young wheat plants to establish themselves.
First Frost Late June 2025
We received our first frosts in late June. The frosts are great for the wheat, toughening it up and making the plant roots get fully established.
Mid-Season Development Mid-June 2025
We received some welcome rain in mid-June and this really kicked the crop along.
Flowering Stage August - September 2025
Throughout July and August, we continued to have some nice rain pushing the wheat through into flowering. Flowering is when the wheat's at its peak nutrition demand.
We noticed the plant health was very healthy due to the years of care we have taken of our soils. The crop was feeling good and was a deep rich green colour.
Grain Fill Period September 2025
The rains didn't come throughout September when the crop's at its peak water demand. Through our stored soil moisture, the crop was able to hold on and produce some beautiful plump grain and fill the heads really well.
Pre-Harvest October 2025
The forecast for rain was increasing as harvest drew nearer. The temperature had risen to mid-thirties, bringing the wheat in evenly and putting a beautiful golden colour across our paddocks.
We had to patiently wait until the grains were all at the perfect hardness. This ensures the milling of the wheat reaches its highest yield for the miller, making the best flour possible.
Harvest Late October 2025
The harvest ran smoothly, avoiding any downgrading. The grains were a beautiful rich golden colour and the smell of the air over harvest was beautiful and earthy, almost like you could taste it! This is an amazing sensation.
Post-Harvest Cold Storage November 2025 - January 2026
At harvest, all the grain was segregated on protein levels then placed in silos with fans blowing cold air through them.
This process is done for at least three months to allow the wheat to properly mature before milling.
Milling From March 2026
After the conditioning period, the perfectly matured Lancer wheat is milled into our premium high-protein flour, maintaining all the exceptional qualities developed throughout its carefully managed growing season.
Provenance Secret Wholewheat Farmers
Simon and Sandy Doolin
Simon Doolin is the third generation of his family to farm in North Star, NSW, at the heart of Australia’s renowned Golden Triangle. The Doolin story began in 1924 when his great-grandfather, RJ Doolin, purchased Myall Downs. A century later, Simon farms the Cleveland property with his wife Sandy and their three children. His father Malcolm and brother Angus work neighbouring farms. Innovation runs in the Doolins' blood. Malcolm's grandfather famously brought the first triticale to Australia in a matchbox, and that pioneering spirit continues today. Simon’s approach combines generational wisdom with cutting-edge soil science, investment in technology, pivot irrigation systems and his own storage facilities. For Simon, farming isn't just about this year's crop, it's about building systems that will thrive for generations. Simon understands that the choices he makes today will determine not just the quality of this year's Lancer wheat, but the foundation for his children's farming future. A future he wants to help build for all of us. Simon consults and collaborates locally and globally on innovation in farming equipment, techniques, crop breeding and soil stewardships sharing his vision and designs. The Doolins have proven that when family, innovation, and long-term thinking come together, the results speak for themselves - in the rich golden colour of their wheat, the healthy soil beneath their feet, and the consistent quality that makes Lancer flour exceptional year after year.