stone-ground

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Food made by people grinding grain between large stones rather than using modern machines

adjective
/ˈstoʊnˌɡraʊnd/

: molido a piedra

Now we actually, very interestingly at that time, we went from stone ground flour where the grain is whole.
stone-ground flour
stone-ground cornmeal
stone-ground grits

Now we actually, very interestingly at that time, we went from stone ground flour where the grain is whole.

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Examples

The key to making good grits, all these cooks agree, is using fresh stone-ground grits.
After the Sandy-fueled run on local grocery stores, there was plenty of delicious stone-ground whole-wheat bread left on the shelves, but not a single loaf of the gooey white stuff.

Blog text (3)
Oh, this is whole wheat stone, brown stone ground, non-GMO bread.

KenDBerryMD
This starts in your mouth before you even swallow the stone ground, organic, non-GMO whole grain bread, if you can find such a thing.

KenDBerryMD
She had no cavities and there were no signs of dental disease, a common killer, but the entire top layer of her tooth enamel had been worn down by the grit in Egyptian bread, made from stone-ground flour.

Academic text (2009)
They wake up when they want to, have a nice cup of coffee and some goat yogurt with honey, then they work in their gardens until lunch, where they eat hummus and olives and rustic stone-ground bread and drink a glass of wine before napping for a few hours.

Blog text (33)
When shopping for grits, look for the stone-ground variety, which has the best flavor and texture.
Chefs prefer stone-ground, coarser corn ground slowly at a gristmill because it retains more flavor and texture.

Surface Forms

stone-ground positive

Morphology

stone-ground = stone + ground (transparent) = stone + ground

The adjective clearly means 'ground by stones'—a straightforward compound of 'stone' + 'ground'.

Etymology

Stone-ground comes from the old way of making flour by crushing grain between two hard stones, so stone + ground literally means 'ground by stones'. That's why stone-ground today describes flour or meal made in traditional stone mills, often with a richer, more natural taste.