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Know your farmer. This grain grown by: Ramona Farms.
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$11.75 – $102.70
NOT Free Shipping Eligible
This product does NOT qualify for free shipping.
Know your farmer. This grain grown by: Ramona Farms.
This product cannot be shipped outside the US.
Stone milled fresh on demand from the whole wheat berry – Breadtopia stone mills the whole grain into flour as needed to fill customer orders. Our customers are assured of receiving freshly milled whole wheat flour every time.
White Sonora Wheat is considered to be the oldest wheat in the Americas. It is an ancient heritage wheat brought to the Sonoran desert by a Jesuit Missionary, Padre Eusebio Kino, and introduced to the Pima people circa 1685. The family farmers of Ramona Farms were the first farmers in the Western Hemisphere to grow wheat and they are still growing it!
This wheat was the predominant wheat variety in the desert of the southwest of the United States until the 1940s. A versatile grain, White Sonora Wheat is excellent for making tortillas and can be cooked with beans, soups, or cooked whole or cracked and used as a side dish or added to salads. While relatively high in protein content (12.73%), it is low in gluten forming proteins. This characterizes it as a “soft” wheat.
Please follow this link for more detailed information on White Sonoran Wheat from the Slow Food USA web site.
Our White Sonora grain is grown by family farmers who are members of the Akimel O’Odham (Gila River Pima) Native American Community — a certified organic farm that is committed to ideals of sustainable stewardship of our natural resources for those of future generations.
Kanelbullar are Swedish cinnamon buns made with a cardamom-spiced dough and twisted into knots rather than rolls. The cardamom and cinnamon combination is absolutely delicious and they tend to be a bit less sweet than American cinnamon buns even before icing is factored in. We experimented with making these buns using sourdough versus instant yeast, as well as 100% whole grain flours versus 25% whole grain flour and 75% all purpose flour. The results were delicious across the board but indeed quite different.
Butter tarts are an iconic Canadian dessert that's perfect for Thanksgiving or any other holiday or special dinner. With a tender flakey crust and a gooey buttery filling, the prep work is surprisingly easy and they bake up in just 18 minutes.
Here are two versions of a no knead whole wheat sourdough bread recipe. One uses less water, making a dough that is easy to shape and a bread that is great for toast or drip-prone sandwiches. The other uses more water, making a more challenging dough and yielding a flatter bread with a more moist, airy interior and thinner crust. You can follow either recipe or split the difference in water (452g) to find an excellent middle ground on the various bread characteristics.
Try this soft nutty whole grain sourdough bread made with white sonora wheat, a heritage soft white wheat grown in the American desert southwest. The flour is known for its use in tortillas and as a grain to cook whole, but it makes a lovely bread as well, especially with a couple of easy additions.
These Detroit- and Sicilian-style pizzas are spectacular creations born of hot metal, delicious sourdough, multiple cheeses, savory sauce, pepperoni and so much more. Dough prep is easy and the toppings and methods can be tailored to your tastes.
Pastiera Napoletana is a traditional Easter pie from Naples, Italy. It's delicious, unique, and beautiful, and can be enjoyed any time of year and for any occasion. This dessert is made with cooked wheat berries, ricotta, and citrus of various forms: zest, blossom water, candied peels.
Blue corn flour gives this sourdough bread a lovely purple color and delicious flavor. Paired with soft white whole grain wheat and strong bread flour, the dough is a bit of a challenge to handle but it bakes up beautifully with good aeration and pliability.
From the Swabian region of Germany, seelen or "souls" bread was recently added to Slow Food's Ark of Taste. Hand mixed and rough shaped, sprinkled with coarse salt and caraway seeds, and thrown into a hot oven, they emerge with a hard thin crust and moist interior. Perfect for serving with tomatoes and arugula, enjoying with cheese or an herbed butter, making into sandwiches, or tearing and dipping into hearty soups.
Three different, deliciously balanced whole grain wheat flours, filling and tasty walnuts, and bursts of sweet dried cranberries make this bread an awesome choice for breakfast or snack.
These whole grain pop tarts with strawberry-rhubarb filling are a delicious and healthier version of the Pop-Tart, an iconic American breakfast pastry that's been around since the 1960s.
Sourdough Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread.
An experiment in whole grain sourdough bread baking showing the results of two otherwise identical loaves of bread; one using a long, cold autolyse and the other a warmer, faster autolyse.
Apple pie is a fall classic, and a wonderful dessert any time of year. The crust is flavorful and nutritious with whole grain White Sonora wheat flour, and the filling is sweet, tart and oozing with spice-filled caramel.
Enjoy this combination of Argentinian empanadas and Jamaican chicken patties for any meal, paired with a salad or by themselves.
I still marvel at how anything this simple and easy can be so good. Herein lies the magic. Start with great ingredients and let nature, in the form of wild yeast and time, do its thing.
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