High Protein Bread Flour

High Protein Bread Flour

$7.50 – $81.50

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NOTE: We are temporarily not allowed to call this product “certified organic”. Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. Our prior facility was certified organic and our new one will be as soon as inspections begin again. Until that time, know that we are still sourcing exactly the same certified organic grains from the same producers we always have, and we are packaging and milling with the same procedures we have always used. We just can’t call it “certified organic” until we can get our new facility inspected and certified.

(16 customer reviews)

This bread flour is milled from clean, high quality hard red spring wheat for optimal baking performance. At 13.5% protein level, it’s ideal for bread baking when you need an extra strong rise. Use alone or in combination with whole grain flour when you desire a more open crumb.

  • Protein: 13.5%*
  • Ash: 0.60%

*This is refined white flour that looks and feels like all purpose flour but is higher in protein by about 2-3%.

  • Unbleached
  • Unbromated
  • Unenriched
  • Non GMO
  • Kosher – Orthodox Union

The 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.

 

High Protein Bread Flour

  1. rechelebrooke (verified owner) –

    This is by far the best bread flour I have ever used and tasted! I wish there was a way to make it so shipping it wasn’t so expensive. It is worth the investment and occasional splurge to be able to bake with the best!

  2. Archer Yates –

    This flour make the best tasting bread I have made in a long time. I did an overnight bulk ferment in my unheated garage at 50 degrees for 12 hours, 70% hydration and used 650 grams of flour 85% strong flour 15% KA whole wheat,
    I made a larger loaf that will fill the base of my Breadtopia clay baker. I baked at 475 degrees for 25 minutes and 20 minutes at 450 degrees .Internal temperature was 2005.
    I cut the first slice the next day.

  3. potlicker (verified owner) –

    Been using this High protein flour for well over a year now. Combine it with the Kamut wheat berries that I grind myself. Get a much better rise using combination of this flour and wheat berries compared to Kamut flour and wheat berries, which I previously used. Makes great bread. Family and friends love it as well!!

  4. Julius Wilson (verified owner) –

    I’ve been baking sourdough bread for only 8 months. I’ve had the opportunity to experiment with different flours from other suppliers. Hands down, this high protein bread flour gives me the best rise and flavor for the breads I bake and is my go-to flour for my starter. For me to order the amount of flour that I use every 3 mknths is quite an investment, but well worth it when my wife asks me to keep baking sourdough bread. Love this flour!

  5. Anon –

    We recently switched to this organic bread flour for all our sourdough recipes. Rustic breads, bagels and pizza dough have all improved greatly – both in flavor and texture. We will definitely purchase again!

  6. Douglas McDougal (verified owner) –

    I formerly used King Arthurs Organic Bread Flour for my San Francisco style Sourdough that uses a very long bulk ferment (14 hours @ 74 degrees). I use only 50 grams of starter per 1000 grams of flour. I got good results with the King Arthur, but I wasn’t getting the irregular crumb I wanted (some open crumb and otherwise very light and a little soft). The flavor was missing something as well. Hydration is 75%. It took a little experimenting with the Breadtopia Bread Flour, but the flavor is out of this world with the nice irregular crumb that I was looking for. The starter was much more active with better consistency (I mix the Select Flour, bread flour, and a pinch of diastatic malt powder for the starter only). I was able to extend the final proof to 2 hours from one hour. The dough holds up very well. I am relatively new to sourdough, but my wife devours this bread, she loves it. I try to let the baked loaf cool for a couple hours before cutting, but it never makes it that far.

  7. Jon Wright (verified owner) –

    I could not find bread flour so I tried this and I am hooked. Besides the fact that I can get it, it is the best for any type of bread I make. I use it for a combination yeast and sourdough bread I make for toast and it is the best. Noting sold in a store, even if you could find it, can compare.

  8. Judit Kovacs (verified owner) –

    Greatest flour!

  9. natureartist72 (verified owner) –

    I have been using my starter for about a year and it makes very good bread, but I always felt that my starter could do better. I tried different flours and it continued to be an average starter. I just started using 50% Breadtopia High Protein Bread flour mixed with 50% of my other white bread flour. My starter is suddenly more active and growing much higher and faster than I ever imagined in just two days! It makes my starter more creamy and it smells wonderful. Cannot wait to bake with it.

  10. samkaid (verified owner) –

    Amazing flour. Everything I bought from this company is top notch quality, and top notch packaging.

  11. Marianna (verified owner) –

    This flour is amazing ❤️

  12. Gloria (verified owner) –

    I love this flour! It is the best bread flour I have ever used. It makes the most amazing sourdough bread. It comes in very sturdy bags, not flimsy paper.

  13. Jbmissouri (verified owner) –

    I wanted to make a few loaves of bread to check on consistency before writing this review. My diet is almost 100% organic except for bread flour. I’ve been making my own bread since 1979 with rare exceptions. It’s not easy to find organic BREAD flour let alone without breaking the bank. Found this site and made a few loaves which includes some organic hard white whole wheat UNIFINE flour I buy through a co-op. Results amazing. I just use the basic Kitchen Aid recipe except for the 1 cup of the UNIFINE. The rise is like what you see in a store. Now will try some Breadtopia recipes.

  14. Noel Weigel (verified owner) –

    This flour, used with sourdough recipe from this site creates the most beautiful rise in proofing. It is ready to go into the oven now… I cannot wait

  15. Anonymous –

    I bought this flour purely because it’s organic and I’m trying to incorporate more organic foods in my diet. To my surprise this flour is absolutely amazing! My bread has never tasted so good. I will never buy any other flour.

    Thank you Breadtopia!

  16. Patti Johnson –

    This is truly great organic bread flour. I have been making all my bread lately with a 3:1 ratio of bread flour to whole rye flour. I do a quick proofing no knead peasant bread recipe where I use 2 cups of my sourdough starters that I recently made (a sourdough rye starter with the whole rye flour product, and a sourdough white starter with this bread flour). I use 1 cup of the sourdough rye starter and 1 cup of the sourdough white starter in my recipe.

    The loaves come out really great!

    AND…the price of this organic bread flour is GREAT!

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Sourdough Challah

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