Castle Valley Mill
Flour: Hard Whole Wheat
4 Favorites
$19.99
A hard (bread style) winter wheat used for rustic-style bread, pizza, and rising dough recipes. A whole grain product with the bran and germ mixed in. Hard Whole Wheat Flour has a very high protein content, between 10% and 13%.
75 Miles 
Reusable
Summary
Flour: Hard Whole Wheat
$19.99
Total
$19.99
This is a hard (bread style) red winter wheat with excellent baking qualities that grows well in our local conditions. Used for breads, pastas, and rising dough recipes. A whole grain product with the bran and germ mixed in. Hard wheat flours have much higher protein levels. Protein develops gluten. And gluten, that sticky strand you see when kneading or stirring flour and liquid, gives elasticity to the dough. Hard wheat flours (bread flour) have about twice as much protein as soft wheat flours (pastry flour).The current available variety is Warthog, which has a moderate protein level of 11.8%. Outstanding flavor, and bread baking qualities.
Located in the heart of Bucks County, Pennsylvania, Castle Valley Mill continues to produce the finest stone ground flours, meals, cleaned whole berry grains, and grain mixes. Processed slowly and at cool temperatures on antique buhr mills, the flavor, nutrients, and wholesome goodness of the grain is preserved, and produces exceptional quality foods. When able, they use local Bucks County grains and they always grind the grains fresh. They use no preservatives other than refrigeration. They produce a healthy, quality product, natural, healthy, nutritious, and full of flavor.
Refrigerate at 42 degrees or cooler for up to 6 months. Frozen bags will keep up to a year.