If you are looking for a classic, artisan whole wheat flour to bake bread, we highly recommend Camas Country Mill's Stoneground Hard Bread Spring Whole Wheat Flour. Hard red spring wheat is known to be the "upper crust" of all wheat for baking bread because of its high protein and gluten content. Some of the world's finest yeast breads, hard rolls and bagels are made with hard red spring wheat. The higher protein content allows for increased water absorption which makes an end product that is more moist, soft and that has increased shelf-life. The higher gluten content enables hearth breads to retain their shape and provides strength needed to support heavy, high fiber ingredients such as olives, raisins or nuts.
An added feature of this flour is that the wheat is grown locally by Hunton Farms, a third-generation family farm located in Junction City, Oregon. The wheat is milled by Camas Country Mill located right here in Eugene. Camas Country uses a stone grist mill which is a vintage type of mill that grinds the entire wheat kernel including the bran, germ and endosperm. This grinding of the whole kernel allows for the flour to retain all of the inherent nutrition, vitamins and minerals of the grain.
Blend: 100% Hard Red Spring Whole Wheat
Product shelf life is dependent upon storage conditions and is highly variable. Product should be stored under cool, dry, dark conditions in a humidity controlled environment. Industry standard for product shelf life, when stored under optimal conditions, is 12 months from date of manufacture.
- Naturally Kosher
- Stored in an AIB Superior Rated Facility
Note: The information listed above about protein and ash content are averages only. They may change from year to year depending on growing conditions of the wheat. For the most up to date information, please contact our sales department by clicking here.