$5.35 – $57.75
Nutty, flavorful, and high in fiber; hard red wheat makes a wonderful, hearty homemade bread.
All of our flour is 100% whole grain, USDA organic, and GMO free. It is ground in small batches on a traditional stone mill. Choose between Sprouted or Natural (unsprouted).
“I’ve used a great many whole wheat flours in bread baking; this is by far the best I’ve run into. Excellent texture & taste in my standard whole wheat bread recipe.”
“Outstanding, high quality nutritious flour. I make bread with it every week. A must have in my pantry.”
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Hard Red Wheat Berries
$4.65 – $48.75 Select options This product has multiple variants. The options may be chosen on the product page
Flour Profile
Species: Triticum aestivum
Flavor: Hearty, full, robust
Fun fact: Wheat is one of humanity’s most foundational food sources; today, approximately 1 in 5 calories consumed globally comes from wheat.
Nutrition: Hard Red Wheat is a protein-rich whole grain known for its high gluten content, making it ideal for hearty, artisan bread baking. It is packed with dietary fiber, B vitamins, iron, and antioxidants, supporting digestive health, sustained energy, and overall wellness. The presence of essential minerals like magnesium and zinc helps boost immune function and muscle recovery. With its robust, nutty flavor, Hard Red Wheat flour brings depth and nutrition to sourdough, whole wheat bread, and rustic baked goods.
Description:
A versatile kitchen staple with fabulous whole wheat flavor, Hard Red is the king of American wheats and prized for its culinary performance. It is the most widely grown wheat in the U.S. by a significant margin. With bran and germ left intact, we stone-mill our Hard Red berries to let the complex, bittersweet flavors shine through. The flour can be used in nearly any cooking situation, but is particularly good in wholesome artisanal breads.
All wheats contain gluten, but to varying degrees. High-gluten strains are classified as “hard”, while those with less gluten are known as “soft”. Hard wheats, then, are better suited for making strong doughs- think bread or pizza dough, anything where you need that all-important chew factor. Soft wheats, on the other hand, are great for baked goods that are best kept tender and flaky, such as pie crust, biscuits, or scones.
