Almanac Redeemer Whole Grain (Bread) Flour, 2.5 kg

Red Spring Wheat is planted in Spring and harvested in the Fall and features a high protein content, making it ideally suited for breads, pizza dough and even pasta. The grain itself features a light rust coloured husk and produces a richer flour than white wheat. Spring wheat has a slightly higher gluten content than it's winter cousin and are typically nuttier.

What to make with it: Sourdough breads, yeasted breads, pancakes, pizza dough, pasta.

Protein: High

Gluten: High

Grown:  Northumberland, Ontario