Whole-Kernel Bread Flour


Made by Janie's Mill


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1.5 LB
3 LB
10 LB
25 LB

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.

Delivery Methods:

Local Delivery: No
Pick-up: No 
Ships to: Nationwide

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