Purple Bread Flour, Eileen

Protein: 10-11%

This unique organic flour is stone-milled from a ‘purple wheat’, developed by Dr. Stephen Jones and his WSU Bread Lab crew in 2021. We grew this wheat for several seasons of on-farm research trials, and we loved it in the field and in the kitchen. Keith was given the honor of naming this variety after his late grandmother ‘Eileen,’ who was the feisty matriarch of the Kisler Farm and lived a wholehearted life amongst the work and sway of wheat fields. She was always baking! At this point, we are one of the only growers, millers and suppliers of this lovely variety. 

This flour is silky, with a light purple tinge, but bakes a dark, hearty pan loaf. Blend it with our Bread Flour for hearth loaves.