Organic Whole Wheat Flour

Stone-ground from certified organic, non-GMO wheat grown in the Midwest. We grind hard red wheat and then gently sift it for a hearty, more course texture that still keeps every part of the grain. With approximately 12% protein and nothing added, you get the full, rich flavor of pure Iowa-grown wheat—just honest, wholesome goodness. Perfect for hearty breads, pancakes, or muffins.

Best for:

Hearty everyday breads, pancakes, muffins, waffles, quick breads, and recipes where you want a bold whole-wheat taste and true whole-grain character.

Texture and flavor:

A hearty, somewhat coarser stone-ground flour made from organic hard red wheat. It retains the bran, germ, and endosperm, giving baked goods a rich wheat flavor, visible whole-grain character, and satisfying texture.

Protein level:

Approximately 12% protein. This gives the flour useful strength for hearty breads while still working well in pancakes, muffins, and other everyday bakes.

How to use it:

Use it in whole-wheat breads, pancakes, waffles, muffins, and quick breads. For lighter loaves or an easier transition to whole-grain baking, replace part of the flour in a familiar recipe with Whole Wheat Flour, then increase over time as you learn the dough’s hydration needs.

What to add next:

Add Organic Bread Flour when you want more rise and structure in yeast breads, or Organic General Purpose Flour for a lighter all-purpose option. A blend of Whole Wheat Flour and Bread Flour is a useful starting point for hearty sandwich bread.