Bread Flour, Hard Red Wheat

Protein 11.5-13%

This organic whole wheat Bread Flour blend includes modern and heritage hard red wheat varieties such as Expresso, Le Sourd, and Ruth, and others grown by the whole grain advocates at the WSU Bread Lab. It’s called “whole wheat” because we mill the whole kernel to offer the most nutritious, full flavored flour. It’s classified as “hard red wheat” due to the color of the seed and the higher protein content in this grain. Seasonal crop variations and harvest conditions, and wild elemental forces, influence the feel and taste of this flour. 

This Bread Flour bakes a dark caramel loaf with deep, rustic flavor. Also suitable for hearty pretzels, pizza crust, tortillas and crackers.