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  • Product Info

    Our certified organic High-Protein Bread Flour gives you high-rising breads with open crumb structure, and crisp, crackling crusts. Bakers report good extensibility, and tell us that dough made with Janie's Mill High-Protein Bread Flour holds up well during long fermentations. We stone-mill this flour from organic, Hard Red Spring Wheat, whose bright, clean flavors enhance your rolls, sourdough, yeast, and enriched breads.

  • Great to Use In:

    Open-crumb Sourdough and Yeasted Breads, Baguettes, Ciabatta, Dinner Rolls, Bagels, Challah and other enriched breads.

  • Milled From:

    Organic Hard Red Spring Wheat

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Customer Reviews

Based on 174 reviews

We tried this flour after being King Arthur Flour groupies. Between their political stances and the glyphosates in their flour we were ready to make the switch. The first bake? Homemade tortillas on our 360 degree Cuisinart propane griddle, outdoors. Used you high protein flour. The best tortilla I have ever eaten. Making the burger buns off your site as we speak! A couple of25 pound gags will get ordered this week. Thank YOU!

Michele McDaniel

I just opened my first 25# bag of this flour for our same day sourdough focaccia pizza crust. The flavor is absolutely delicious. It got nice and crispy in the cast iron pan and has a delicious nutty quality. Can’t wait to make a traditional sourdough loaf and rolls. Thank you Janie’s mill!

Rosemarie M.
My New Favorite Bread Flour

After using 25 lbs of Artisan Bread Flour which I enjoyed, I decided to try 25 lbs of High Protein Bread Flour. The Artisan flour offered a unique nutty flavor and produced bread with a nice texture. I had used it mostly in a recipe for a bread machine which (as a chef) I had modified by adding one egg and a small amount of milk. I wanted to try a bread flour with less of a nutty flavor; less of a reminder of whole wheat. and more neutral "white bread" flavor. I found the High Protein Flour to fit that description. Also, I made a loaf by hand and found it to be exceptionally responsive to kneading. In less than the usual 8 minutes of kneading, the dough was fighting back like a piece of rubber. (That's a good thing; meaning it is high in gluten) Either that, or my hands were giving it an exceptionally hard time. The dough raised easily and the bread had a nice open crumb but still moist and chewy. So now I have 25 lbs to enjoy and still have a little Artisan left too for variety. If I decide to make rye or pumpernickel, I will use the Artisan to mix with the rye. I am also happy to have High Protein bread. Thank you for such good products; not tainted by ("Round Up"- Glyphosate) as all the other US Commercial Flours are. So glad that I found Janie's Mill. :)

Jessica Gordin
Best flour on the market today

Every loaf turns out perfect, and the difference between Janie's Mill bread and store-bought bread isn't even comparable.

Great flour

This high protein flour is wonderful for feeding a sourdough starter. It's gets beautifully bubbly and works great rising bread. I also use it for actual bread along with some freshly milled wheat berries ( I bought the sample pack of 5). Bread comes out flavourful with a very soft and fluffy crumb.

Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!