Organic Whole Wheat Bread Flour

This is our go-to for serious bread baking— stone-ground right here on the farm from certified organic, non-GMO hard red wheat grown in the Midwest. We keep every part of the grain— the nutrient-rich germ, bran, and endosperm— and gently sift it for a more course, more rustic texture that still delivers excellent structure and rise. With approximately 14% protein, this flour has the strength and flavor you need for hearty artisan loaves, sourdough, sandwich bread, rolls, and more.

Best for:

Whole-wheat sourdough, hearty sandwich loaves, dinner rolls, rustic country breads, and high-percentage whole-grain loaves that still need dependable structure.

Texture and flavor:

A robust, earthy whole-wheat flour with a stronger bread-baking profile than standard whole wheat. Expect full grain flavor, a darker crumb, and a satisfying rustic texture.

Protein level:

Higher-protein whole wheat from hard red wheat, designed for bread applications. Approximately 14%.

How to use it:

Use it in recipes that call for whole-wheat bread flour or as part of a blend with Organic Bread Flour. For a lighter loaf, begin with a half-and-half blend of Whole Wheat Bread Flour and Bread Flour. Give dough extra time to hydrate, and adjust water gradually because whole-grain flour can absorb more liquid.

What to add next:

Pair with Organic Bread Flour for a more open, lighter loaf or Organic Rye Flour for a complex multigrain sourdough. The Sourdough Starter Bundle is also a natural match for whole-grain bread bakers.