At a glance
Tastes: Robust and nutty, with a slightly earthy edge.
Best for
- Sandwich bread
- Sourdough
- Rolls
- Pizza dough
About hard red wheat
Hard red wheat is the traditional whole wheat of the American bread loaf. It is high in protein and forms strong gluten, so dough rises well and holds its shape.
The reddish bran gives the flour its deeper color and fuller flavor.
How to use it
Give it more water
Whole grain flour drinks more than white flour. Add 1 to 2 tablespoons of extra water per cup of flour, or let the dough rest 20 to 30 minutes before kneading.
Start with a blend
New to whole wheat bread? Replace a quarter to half of the white flour in a recipe you know, and work up from there.
Hard Red Wheat recipes
Recipes for hard red wheat are on the way. In the meantime, ask us in the store what we have been baking with it.
In the store
Why fresh-milled
The whole grain, nothing taken out
A wheat berry has three parts: the bran, the germ and the starchy endosperm. White flour is milled to keep only the endosperm. Fresh-milled flour keeps all three, with the fiber, vitamins and oils that come with them.
Flavor you can taste
The oils in the germ carry much of a grain's flavor and begin to fade once it is milled. Many bakers find flour used soon after milling tastes sweeter and nuttier.
Berries keep, flour does not
Whole berries stored dry and sealed keep for years. Fresh flour is best used within a few days at room temperature, or kept in the fridge or freezer for a few months.
Our grains come from Grand Teton Ancient Grains, a family farm and mill in Teton, Idaho. They grow certified organic, use no herbicides or pesticides on their crops, and test their grains to make sure they are free of glyphosate.