Heirloom Turkey Red Wheat has great flavor, and excellent protein quantity and quality. It was grown in the breadbaskets of Europe for centuries, prized for its hardiness, rich flavors, and excellent baking qualities. Turkey Red Wheat first came to the Great Plains with Russian Mennonite immigrants in 1873, and has been recognized by Slow Food and put on their Ark of Taste. Bakers love to blend our organic Turkey Red Flour with High Protein and other bread flours for a richer taste.
NEW LOT: As of January 2025, we are using a new lot of Turkey Red Wheat. This wheat has a protein level of 9.6%, which is lower than the previous lot, but the falling number remains good, at 415. Even though the protein is of high quality, the lower quantity means that it's best to combine with our High-Protein or Whole-Kernel Bread Flour for airy sourdough and yeast breads. You may also use it as a substitute for some of the All-Purpose Flour in many baked goods from quick breads, to biscuits, to cookies.
Great to Use In:
Hearty sourdough and yeast breads, Enriched breads, Fougasse and other flat breads, Muffins, Cookies, Scones
Milled From:
Organic Turkey Red Flour (Heirloom Hard Red Winter Wheat)
