Whole Wheat Bread Flour
Wade’s Mill Whole Wheat Bread Flour is stone ground from a non-GMO variety of hard red winter wheat called Turkey Red, which lends an assertive, nutty flavor.
Contents: 2-pound bag of flour
Producer: Wade’s Mill
Location: Raphine, Virginia
Wade’s Mill, originally called the Kennedy-Wade Mill, is the oldest continuously operating commercial grist mill in the Shenandoah Valley of Virginia. John and Karen Siegfried purchased Wade’s Mill in 2016, with the commitment to preserve and continue the family-owned and operated stone-ground milling tradition. The Siegfrieds work with small local and regional farmers growing non-GMO grains. John stone-grinds the grains in a cold milling process, meaning the stones never move fast enough to heat up the grain and that all of the natural nutrients in the grain are retained. (Compare this to roller milling, the method of big grain processors, which uses high speeds to crush the grains, stripping them of nutrients which are then added back by “enriching” the grain.) Each bag is measured, filled, and packed by hand, to order. Every product is 100 percent natural, with no additives, preservatives, chemicals or bleaches.
Nutritional value: This flour includes most of the grain’s oil-rich, protein- and fiber-packed germ, endosperm and bran.
Serving suggestion: Turkey Red’s protein content (12.5 percent) makes it a good choice for yeast breads, pizza dough, and the like.
Stone-milled flour contains more oil and is more perishable than refined products. Keep in a cool, dark place at room temperature for about a month, or in an air-tight container in the freezer for longer storage. The product won’t harm you if kept longer, but it is in danger of going rancid.