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Our Bread Flour is milled from a hard red spring wheat variety called Bolles. With a higher protein level of 14%, it is a great choice for your bread recipes. Our stone-ground, 100% whole wheat contains the entire wheat kernel which means you’re receiving 100% of the vitamins and minerals naturally occurring in wheat.
Stone-milled flour contains all of the oils and nutrients of the whole wheat kernel, and because it does not contain any preservatives, it has a shorter shelf life than industrially produced flour. Savor it, use within 3-6 months, and ideally keep all stoneground flours in the fridge or freezer.