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Our Whole Wheat Semolina Flour is a coarsely milled whole-grain flour made from hard red spring wheat. Unlike traditional semolina made from durum, this flour offers a heartier wheat flavor with a slightly coarser texture that adds structure and character to baked goods.
Because the entire wheat berry is milled—bran, germ, and endosperm included—this flour delivers bold flavor, excellent water absorption, and a pleasantly rustic feel. The coarser grind gives doughs more bite and helps create breads with a well-defined crumb and satisfying chew.
This flour shines when blended with finer flours, where it adds texture, strength, and depth without overwhelming the dough. It’s especially useful in breads and pasta-style applications that benefit from structure.
Best for:
• Rustic and hearth-style breads
• Extruded pasta and dumplings
• Flatbreads and focaccia
Baker’s tip:
For best results, use Whole Wheat Semolina at 10–30% of your total flour weight or allow extra hydration and rest time to help soften the coarser particles.
Freshly milled, whole grain, and full of character—this flour brings a traditional, rustic texture to breads and doughs while showcasing the flavor of hard red spring wheat.
Our Whole Wheat Semolina Flour is a coarsely milled whole-grain flour made from hard red spring wheat. Unlike traditional semolina made from durum, this flour offers a heartier wheat flavor with a slightly coarser texture that adds structure and character to baked goods.
Because the entire wheat berry is milled—bran, germ, and endosperm included—this flour delivers bold flavor, excellent water absorption, and a pleasantly rustic feel. The coarser grind gives doughs more bite and helps create breads with a well-defined crumb and satisfying chew.
This flour shines when blended with finer flours, where it adds texture, strength, and depth without overwhelming the dough. It’s especially useful in breads and pasta-style applications that benefit from structure.
Best for:
• Rustic and hearth-style breads
• Extruded pasta and dumplings
• Flatbreads and focaccia
Baker’s tip:
For best results, use Whole Wheat Semolina at 10–30% of your total flour weight or allow extra hydration and rest time to help soften the coarser particles.
Freshly milled, whole grain, and full of character—this flour brings a traditional, rustic texture to breads and doughs while showcasing the flavor of hard red spring wheat.