Bread Flour

High protein

Ideally suited for bread baking

Hard red spring wheat

 

Our Bread Flour is a hard red spring wheat with a higher protein level, making it a great choice for your bread recipes, and can also be used in your everyday baking.

Three Quarter White bread flour is sifted to remove 75% of the bran. The remaining bran ups the nutritional quality of the flour and adds interest to the flavor profile without the intensity of 100% whole wheat.

Our stone-ground, 100% whole wheat bread flour contains the entire wheat kernel which means you’re receiving 100% of the vitamins and minerals naturally occurring in wheat.

 

Suggested Recipes:

 

Pizza dough

  • 1 packet/7 g active dry yeast
  • 1¼ cup/300 ml tepid water
  • 4⅛ cup/500 g Three Quarter White Bread flour
  • 1 tsp salt
  • 2 Tbs olive oil

In a large bowl, mix the flour salt and dried yeast with the olive oil and water, and form the mixture into a ball.  Knead the dough on a floured work surface for about 10 minutes until the dough feels springy. Place in an oiled bowl and leave to rise in a warm place until doubled in size. Divide the dough into two balls and roll them into thin discs. Top with your favorite ingredients and cook on hot baking sheets or preheated pizza stones in a 475 degree oven.

 

Whole Wheat Bagels

  • 3 ½ c whole wheat bread flour
  • 4 c three quarter white bread flour
  • 2 tsp sugar
  • 1 Tbs salt
  • 1 ⅜ tsp yeast
  • 4 oz honey

Mix all of the ingredients except for honey in a stand mixer with a dough hook. Mix on low for 3 minutes to incorporate the ingredients. The dough should be quite stiff, but you may need to add a little water. Mix on second speed for an additional 5 to 6 minutes. Let rest for 1 hour. Divide the dough into 13 4-ounce pieces. Roll into tight cylinders, and wrap around the broadest part of your hand. The ends should overlap slightly on your palm. Roll your hand back and forth in order to seal the two ends together. Place the finished bagels on sheet pans that have been sprinkled with cornmeal. Refrigerate for at least 6 hours or overnight, covered with plastic. Bring a large kettle of water to a boil with the honey and boil bagels, a few at a time, for about 45 seconds. They should puff considerably. Remove bagels and let cool a few minutes on a rack before placing on baking sheets dusted with cornmeal. Bake in a 500 degree oven for 18 to 22 minutes, until golden.