Organic Whole-Kernel Bread Flour

I use a 45% Whole Kernel Bread flour, 45% Red Fife, and 10% Einkorn. The flavor is amazing. Know your flour weight by fluffing, spoon into measuring cup, scape even and weigh. Depending on the mill stones the weights per cup may not be exactly what is posted.

To be honest I don’t understand what makes it “whole-kernel” and how it’s different than the Red Fife flour I bought, but wowza! Does it make an exceptional loaf of sourdough bread! So far I have split it with the all-purpose, but I’m excited to raise my ratio of this flour to see what happens. I can’t believe the rise I get on 100% extraction flour!

I added some of this flour along with the high protein flour as a substitute for king arthur bread flour in a recipe I have made several times in the past. The flavor improved a LOT. Very impressed with this flour. Can't wait to add it to other recipes. Next time I will go with a little higher precent of this and less of high protein, sticking with the enough of high protein as this flour is a bit low in protein. Will be fun to experiment with mixes to see how much I can get away with using.

This is my new favorite! I add about 20% to my AP flour on my Sourdough and it’s great!

This flour makes very flavorful bread with lots of gluten development. I was nervous it would get dense and chewy but it was just right