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Our Whole Wheat Bread Flour is freshly milled from a combination of grains, keeping the entire grain intact—bran, germ, and endosperm—just as nature intended. That means more flavor, more nutrition, and better structure than conventional whole wheat flours that are milled months (or years) before they reach your kitchen.
This flour is strong enough for yeast-leavened breads, yet balanced for everyday baking. Expect a slightly nutty, wheaty flavor and doughs that develop good elasticity with proper hydration and mixing.
Because this is a fresh, whole-grain flour, it behaves a little differently than refined white flour. It absorbs more water, benefits from longer rest times, and rewards patience with better texture and flavor. If you’re new to baking with whole grains, start by increasing hydration and allowing an autolyse or longer fermentation—small adjustments that make a big difference.
Best for:
• Sandwich loaves
• Hearth breads and boules
• Dinner rolls and buns
• Sourdough and yeasted breads
Baker’s tip:
Whole wheat flour loves water. If your dough feels stiff, don’t be afraid to add a bit more hydration and give it time to rest—this helps the bran soften and allows the gluten to develop more fully.
Freshly milled, never bleached or enriched, and made for bakers who care about flavor, nutrition, and where their grain comes from.
Our Whole Wheat Bread Flour is freshly milled from a combination of grains, keeping the entire grain intact—bran, germ, and endosperm—just as nature intended. That means more flavor, more nutrition, and better structure than conventional whole wheat flours that are milled months (or years) before they reach your kitchen.
This flour is strong enough for yeast-leavened breads, yet balanced for everyday baking. Expect a slightly nutty, wheaty flavor and doughs that develop good elasticity with proper hydration and mixing.
Because this is a fresh, whole-grain flour, it behaves a little differently than refined white flour. It absorbs more water, benefits from longer rest times, and rewards patience with better texture and flavor. If you’re new to baking with whole grains, start by increasing hydration and allowing an autolyse or longer fermentation—small adjustments that make a big difference.
Best for:
• Sandwich loaves
• Hearth breads and boules
• Dinner rolls and buns
• Sourdough and yeasted breads
Baker’s tip:
Whole wheat flour loves water. If your dough feels stiff, don’t be afraid to add a bit more hydration and give it time to rest—this helps the bran soften and allows the gluten to develop more fully.
Freshly milled, never bleached or enriched, and made for bakers who care about flavor, nutrition, and where their grain comes from.