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Made from hard and soft wheat flour, with nothing added. This bread flour is best used for breads and hearty baked goods like croissants and rolls.
With a strong elastic gluten, hard red wheat flour is ideal for making yeasted breads, croissants, and rolls. It has a richer, nutty, and slightly bitter flavor. It’s also a bit darker in color compared to white wheat. It’s the most common type of wheat for bread flour.
Our flour has some bran removed and some remaining. This makes a great bread flour that can be used in any recipe calling for flour.
Knife milling is a technique for taking grain and making it in to flour. It uses high-speed, rotating, stainless steel blades. The process has minimal heat and is fast, and that means it preserves heat-sensitive vitamins and enzymes. Knife milled flour is known for having higher nutrition, superior flavor, and a great fluffy texture.
Store in an airtight container in the pantry for 3-12 months. Or, to extend shelf life, you can store in the freezer for 1+ years.