Whole-Kernel Bread Flour

Chef

Made by Janie's Mill

$108.00

Shipping calculated at checkout

3 LB (Pack of 12)
10 LB (Pack of 5)
25 LB (Pack of 3)
All deliveries are carbon neutral
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This flour has our highest protein level at almost 15%! Its high gluten creates a strong, elastic dough that holds up well to long fermentation, and results in deeply flavored and densely textured loaves.



Milled from: GLENN, a Hard Red Spring Wheat

Protein: 14.6%

Extraction Rate: 100%

Flavor profile: Robust nutty, earthy, and herbaceous flavors

Great to use in: Rustic artisan breads using either yeast or sourdough, including pain de mie and pain au levain. Finished loaves have nutty wheat flavors; a dense, moist, satisfyingly chewy crumb; and a crisp crust with toasty caramel notes.

Made by Janie's Mill

The idea for Janie’s Mill sprung up one day as Harold was watching tons of his organic wheat flow into a semi to travel far from Janie’s Farm.

He suddenly thought, "Really?! My grain has to go 700 miles to feed a chicken, when there’s all these millions of people nearby who eat bread?”

And so the seed of what would become Janie’s Mill was planted. It took years of research and planning before we began stone-grinding grains from Janie’s Farm in the spring of 2017. We worked with bakers to get their input and feedback and by fall, we were milling consistent, high quality flours that earned kudos from both home and professional bakers. We’ve been milling those flours, and adding more to meet bakers’ specific needs ever since, and can’t wait for you to use our flours, grits, and whole grains in your kitchen or bakery!

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