Bolted Flour

When you choose organic stone milled grains and bolt them to achieve your desired texture, you have an ideal flour for many applications. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. It performs similarly to and can be use in place of modern Hard Red Winter wheat. Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat. Our Red Fife comes from the Back 40 Organics Ltd., a Century farm in Alberta Canada owned by Bernie and Kary Ehnes, and their children Christopher and Ashton. They farm 2400 acres certified organic since 1990. Their farm is certified organic by GOA and certifications for NOP/GOA, EU 834/2007, COR, and JAS (Japanese certification). Part of this farm was originally homesteaded by their grandfather in 1911. The seed cleaning facility and main farm are located on the original homestead quarter. Lately they’ve planted Spring Wheat, Peas, Emmer, Red Fife, and Rye. Red Fife was grown on this farm back in the earlier years when their grandfather and dad farmed it. Red Fife has been resurrected by a number of faithful organic heritage wheat farmers mostly in Canada. Red Fife seed is being actively preserved and protected as a Heritage variety. Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. It is thought that mass hybridization of modern wheat has changed the protein structure of wheat leading to the increased cases of gluten sensitivity we see today. Heirloom and Ancient grains, such as Red Fife, Turkey Red, Einkorn, Emmer and others may be more easily digestible and tolerated by those with gluten sensitivities. The taste of the Red Fife goods are more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Especially suited to bread it has a high gluten content that can be used by itself or mixed with low gluten flours (spelt, rye, etc) for excellent results. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

Stone milled fresh on demand from the whole wheat berry – Breadtopia stone mills the whole grain into flour as needed to fill customer orders. Our customers are assured of receiving freshly milled whole wheat flour every time. White Sonora Wheat is considered to be the oldest wheat in the Americas. It is an ancient heritage wheat brought to the Sonoran desert by a Jesuit Missionary, Padre Eusebio Kino, and introduced to the Pima people circa 1685. The family farmers of Ramona Farms were the first farmers in the Western Hemisphere to grow wheat and they are still growing it! This wheat was the predominant wheat variety in the desert of the southwest of the United States until the 1940s. A versatile grain, White Sonora Wheat is excellent for making tortillas and can be cooked with beans, soups, or cooked whole or cracked and used as a side dish or added to salads. While relatively high in protein content (12.73%), it is low in gluten-forming proteins. This characterizes it as a “soft” wheat. Please follow this link for more detailed information on White Sonoran Wheat from the Slow Food USA web site. Our White Sonora grain is grown by family farmers who are members of the Akimel O’Odham (Gila River Pima) Native American Community — a certified organic farm that is committed to ideals of sustainable stewardship of our natural resources for those of future generations. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. When combined with all purpose or bread flour, it’s also a key ingredient in some “Italian Style” breads like our awesome Sicilian No Knead Bread, or a crispy pizza crust. Yecora Rojo is a variety of hard red Spring wheat that stands apart for its excellent flavor and bread baking qualities. It’s commonly described as “rich”, “robust” and “full flavored”. We agree. It’s easy to understand why this wheat is growing rapidly in popularity among artisan bakers. Protein content: 13.5% Non-GMO. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

When you choose organic stone milled grains and bolt them to achieve your desired texture, you have an ideal flour for many applications. Einkorn is the earliest form of cultivated wheat, dating back about 10,000 years and also allegedly found in the tombs of ancient Egypt. It is unique in flavor, nutritional benefits and genetic makeup. Where modern wheat has 42 chromosomes, Einkorn has only 14. This Einkorn is grown in the U.S. We locally stone mill the whole berries into flour and bolt it upon order so it’s maximally fresh when you receive it. Some Additional Einkorn Attributes: Einkorn is about 50% higher in protein than modern wheat yet its gluten structure makes it tolerable by some people with wheat sensitivities. Einkorn has 3 – 4 times more riboflavin (vitamin B2 which stimulates the metabolism and assists in the digestion and absorption of fats, carbohydrates and proteins) than modern wheat 3 – 4 times more beta-carotene (an antioxidant that plays an essential role in cell division, reproduction, bone growth, vision, skin health and strengthening the immune system). 3-4 times more lutein, an antioxidant and necessary component of normal vision. Significantly higher levels of vitamin A than other wheats. Einkorn is also a great source of minerals including zinc, manganese, potassium, phosphorus and iron. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. When combined with all purpose or bread flour, it’s also a key ingredient in some “Italian Style” breads like our awesome Sicilian No Knead Bread, or a crispy pizza crust. Milled Fresh — Our durum flour is milled fresh upon order. We use granite stone mills and mill at low temperature within a day or two of shipping. Your flour arrives as fresh as possible, retaining maximum nutritional value and flavor. Our Durum is supplied by Montana Flour & Grains who have built their reputation on quality and service. Their grain is grown by more than 150 family-owned and operated farms. They are committed to ideals of sustainable stewardship of our natural resources for those of future generations. Montana Flour & Grain is also sole U.S. agent for KAMUT® brand grain, an heirloom spring wheat with “ancient” origins. We provide grower support and work to establish a consistent supply of this unique grain. Durum wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today (tetraploid wheat has 28 chromosomes, unlike hard red winter and hard red spring wheats, which are hexaploid and have 42 chromosomes each). Durum was selected from domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 B.C. Durum in Latin means “hard”, and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum good for special uses, the most well-known being pasta which in Italy is exclusively made from durum wheat. Durum wheat is used extensively in breadmaking. However, it is unusual in that, despite very high protein content, it is low in desirable gluten needed to form a glutinous web necessary for bread to rise. As a result, although 100 percent durum wheat breads do exist, such as pagnotte di Enna from Sicily, as well as others, in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, oftentimes those higher in gluten necessary to offset the poor gluten contribution of durum flour. When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary to effect rising. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry.

Stone milled fresh on demand from the whole emmer berry and then sifted to produce a fine flour – Breadtopia receives the whole emmer berries and stone mills the whole grain into flour as needed to fill customer orders. Our customers are assured of receiving freshly milled flour every time. Emmer (German for “hulled grain”) is one of the earliest forms of cultivated grains. Dating back thousands of years, like Einkorn Emmer was allegedly found in the tombs of ancient Egypt. It is referred to by some as “The Pharaoh’s Wheat”. Emmer in its wild form is a cross between Einkorn and grass. It is unique in flavor, nutritional benefits and genetic makeup. Where modern wheat has 42 chromosomes, Emmer has only 28. This Emmer is a whole grain product that differs from the Italian import Emmer which is semi-pearled. Some Additional Emmer Attributes: Like Einkorn, is considered an original crop from the advent of agriculture in the fertile crescent Emmer is the grandmother of durum, and like durum makes excellent pasta and flatbread Emmer contains high levels of vitamins, minerals, & antioxidants as well as fiber and protein About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

The term “hard” refers to the higher protein content of this wheat. Higher protein flour is typically preferred for bread baking vs the lower protein “soft” white wheat which is used more for other baked goods. White wheat’s growing popularity is driven in part by parents desire to make whole grain nutrition more acceptable to their kids “whole wheat adverse” palettes. White wheat’s lighter color and milder flavor often accomplishes the objective. White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour. White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness. Experts consider red and white wheat to be the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

Rye is another grain that delivers a unique combination of rich, hearty taste and enormous health benefits. Just 1/2 cup of whole rye flour provides 1/3 of the daily recommended fiber intake, making rye one the highest fiber sources of any food. Rye is also high in protein and provides a broad spectrum of vitamins and minerals including sodium, potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, chrome, phosphorus, iodine, boron, vitamins B1, B2, B3, B5, B6, B8, B9. Rye has been used in bread baking for centuries. While high in protein, it’s low in gluten so makes for a very dense loaf of bread if not combined with higher gluten flours. 100% rye bread, such as traditional pumpernickel, can often be tolerated by those with wheat sensitivities. Our grain is grown by family-owned and operated farms — certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the rye berry. Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

Stone milled fresh on demand from the whole wheat berry – Breadtopia receives the whole wheat berries and stone mills the whole grain into flour as needed to fill customer orders. Our customers are assured of receiving freshly milled whole wheat flour every time. White wheat has all the whole grain nutrition you’d expect without the somewhat bitter taste and darker color of common red whole wheat. White wheat is a great way to “sneak” more nutrition into your kids diet without sounding alarms. Its lighter color and milder flavor make whole white wheat more appealing to many people accustomed to the taste of refined flour. This is WHOLE wheat  – containing bran, germ and endosperm. The grains we source are grown by family owned and operated farms committed to ideals of sustainable stewardship of our natural resources for those of future generations. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

When you choose organic stone milled grains and bolt them to achieve your desired texture, you have an ideal flour for many applications. Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago. It is more widely used in Europe where it’s known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour. Spelt is renowned for its health benefits but also delivers a mellow nutty flavor. Use in place of ordinary wheat for breads and pasta. This whole spelt sourdough bread recipe is a favorite of ours. Milled Fresh — Our spelt flour is milled fresh upon order. We use granite stone mills and mill at low temperature within a day or two of shipping. Your flour arrives as fresh as possible, retaining maximum nutritional value and flavor. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

Turkey Red Wheat, once the dominant variety of hard red winter wheat planted throughout the central U.S., is back in production in Kansas. “Turkey” variety hard red winter wheat was introduced to Kansas in 1873, carried by Mennonite immigrants from Crimea in the Ukraine, fleeing Russian forced military service. In the mid-1880s, grainsman Bernard Warkentin imported some 10,000 bushels of Turkey seed from the Ukraine, the first commercially available to the general public. That 10,000 bushels (600,000 pounds) would plant some 150 square miles (10,000 acres). By the beginning of the twentieth century, hard red winter wheat, virtually all of it Turkey, was planted on some five million acres in Kansas alone. In the meantime, it had become the primary wheat variety throughout the plains from the Texas panhandle to South Dakota. Without “Turkey” wheat there would be no “Breadbasket.” Like many traditional crop varieties, by modern times the old variety of Turkey Red had all but vanished. Fortunately, a few enterprising Midwest farmers have kept the old seed stock in production, so we are now able to offer this heirloom wheat and flour to our customers. Slow Food USA Recognizes Turkey Red Wheat: Brooklyn, New York – Sept. 29, 2009 – The Slow Food USA Ark of Taste, a catalog of delicious foods in danger of extinction, has been expanded to include Turkey Red Wheat as one of twelve new food products, nominated by farmers, growers, chefs and food enthusiasts from across the country who are concerned about the diversity of our food supply. To be “boarded” onto the US Ark of Taste, a food must: (1) be at risk biologically or as a cultural tradition, (2) be linked culturally or historically to a specific region, ethnicity or traditional production practice, (3) have outstanding taste, defined in the context of local traditions and uses, and (4) have sustainable market potential. Ark of Taste foods are those that have been threatened by market standardization, industrial agriculture, and environmental damage. “This is not only about food diversity but food security,” explains Jenny Trotter, associate director of Slow Food USA’s biodiversity program. Seventy-five percent of the world’s food now comes from only seven main crops, and from increasingly fewer varieties of those crops—ones that have been selected to produce not the most nutritious or delicious food, but those best suited to large-scale production and distribution methods. Slow Food USA and its partners in the Renewing America’s Food Traditions (RAFT) Alliance are promoting the new concept of eater-based conservation. “We don’t want to preserve foods as museum pieces or only conserve the genetic diversity of our food supply,” said Slow Food USA’s biodiversity committee chair Ben Watson. “We want to get these foods back onto farms, back into the marketplace and back onto people’s tables.” About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

This is the finest grind of stone milled flour we offer. It has the fine texture of commercial white bread flour commonly found on store shelves, but is off white in color since it retains a portion of the wheat germ from the wheat berry. We feel our Select Bread Flour is the closest thing to the Holy Grail of bread flour. Use it in place of conventional white bread flour when you want a light, open crumb while retaining some of the nutrition found only in whole grain flour. Enjoy baguettes with a light open crumb and crispy crust along with a richer flavor profile and much higher nutritional value. Even croissants will be light and flaky in texture without being nutritionally flaky. Our premium bread flour boasts a strong 14% protein level for excellent gluten development. We stone mill whole Hard Red Spring Wheat and then bolt it by passing it through a fine mesh cloth screen. Bolted flour (also know as high-extraction flour) removes much of the course bran while retaining some of the nutrient rich wheat germ. About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the high nutrition found in the germ of the wheat berry. Course bran cuts the gluten strands in the dough which tends to result in a dense loaf. Our flour feels and performs like ordinary bread flour but is extraordinary in its performance, flavor and nutritional qualities. Select Bread Flour is: Unbleached Unbromated Unenriched (just naturally enriched!) Stone Ground Certified Organically Grown Non-GMO Note: If you need a pure white flour, our Organic Bread Flour is a better choice.   Also, since wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.