All Purpose Flour

All Purpose Flour

$7.20 – $76.50

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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.

(2 customer reviews)

Milled from low protein hard red winter wheat. Excellent for cakes, biscuits, pancakes, quick breads, pie crusts, soft dinner rolls. Great for baguettes too.

Contains malted barley flour. Professional bakers find malted barley flour useful for providing uniform and improved fermentation and improving machinability and extensibility. Enzymatic digestion of starch increases fermentation, relaxes the dough, decreases proofing time, increases volume, enhances browning and softens the crumb. Malted barley is a natural humectant that helps extend product shelf life.

Specs:

  • Protein: 10 – 10.5%
  • Ash: 0.56%
  • Non-GMO
  • Unbleached and unbromated

Storage:  We recommend keeping your flour in airtight packaging or container and storing in a cool place (65°F and 60% humidity is ideal). The flour will keep for 6 months to a year under these storage conditions.

All Purpose Flour

  1. Elizabeth Wipf (verified owner) –

    Love!!! This flour it’s the best. It makes the most beautiful sourdough pizza dough. It took my sourdough to the next level.

  2. Jenni Schroeder (verified owner) –

    This all purpose flour is a staple in my kitchen. It is great for everything–from bread to cookies, pie crust, muffins, pancakes, etc, etc, etc. I love it! The fresh flavor and taste is superior to any other brand I’ve tried.

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Cranberry Pecan Milk and Honey Bread

Cranberry Pecan Milk and Honey Bread

This braided bread is both beautiful and scrumptious. The texture is squishy-tender from the milk and all purpose flour; and the flavor is balanced and interesting with some whole wheat flour, plus the toasted pecans, dried cranberries, and hint of honey. It makes an impressive gift bread, but you'll want to make yourself one too.

Basic All Purpose Sourdough Sandwich Bread

Basic All Purpose Sourdough Sandwich Bread

Enjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.

Kanelbullar Swedish Cinnamon Buns

Kanelbullar Swedish Cinnamon Buns

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.

Sourdough Challah

Sourdough Challah

Challah is a popular Jewish bread typically enjoyed on the Sabbath and holidays. The dough is enriched with eggs, oil, and sugar and it’s often braided. There are many different and beautiful ways to braid dough and one of the easiest shapes is the round four-strand braid, often served at Rosh Hashanah, the Jewish new year, to signify the cyclical nature of the year and seasons.

Emmer Wheat (Farro) Pasta

Emmer Wheat (Farro) Pasta

Emmer wheat, also known as farro, is an ancient ancestor of modern durum, the wheat you see on the ingredient list of most storebought pasta. Compared with durum, emmer wheat berries are larger and nuttier in flavor, but both wheats make excellent pasta dough for rolling and extruding into different shapes of pasta.

Lebanese Purse Bread (Kaak Alasreya)

Lebanese Purse Bread (Kaak Alasreya)

This Lebanese bread is absolutely delicious with its crispy sesame-seed coating and tender texture. Often enjoyed as an afternoon snack, the pocket can be stuffed with sweet or savory fillings, everything from from za'atar and cheese to nutella.

Chilean Marraquetas (Sourdough or Yeast)

Chilean Marraquetas (Sourdough or Yeast)

Chilean marraquetas are crusty on the outside and soft and tender on the inside. They are shaped into four segments, so you might eat half with the traditional filling of mashed avocado and a pinch of salt. Later in the day, the other half will call out to be enjoyed with cheese and quince jelly alongside a hot cup of tea. Finally at dinnertime, choripán, a grilled sausage sandwich perhaps with Argentinian chimichurri, may start to look really appetizing. Suddenly you've had marraquetas at every meal!

Sourdough Crumpets (Yeast Too)

Sourdough Crumpets (Yeast Too)

Homemade crumpets make a tasty, simple snack or breakfast. With their spongy texture and hole-covered surface, they absorb melted butter and jam and showcase the flavor of whatever flour you choose to make them with. Here are recipes for all purpose flour and whole grain spelt crumpets, with sourdough or yeast fermentation.

Beginner All Purpose Yeast Bread

Beginner All Purpose Yeast Bread

Here's a recipe for fresh baked bread using simple ingredients and gear that you probably already have in your kitchen. The time commitment is minimal and a shaping video and before-and-after dough photos will guide you through the parts of the process that are tricky for beginners.

Vegan Cornbread

Vegan Cornbread

This is a delicious vegan cornbread recipe that uses colorful fresh-milled Bloody Butcher corn. The vegan substitutes are easy to come by, and the cornbread has a lovely texture and moist crumb.

Spiced Embossed Shortbread Cookies

Spiced Embossed Shortbread Cookies

Try these simple and elegant embossed cookies for the holidays. They're tender and buttery with a lovely blend of spices, and if you bake the spelt version, also some whole grain nuttiness. These spiced shortbread cookies are fun to roll out, emboss with patterns, and cut into any shape you prefer.

Rye Apple Bundt Cake

Rye Apple Bundt Cake

This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.

Lotus Leaf Bao (Chinese Steamed Buns)

Lotus Leaf Bao (Chinese Steamed Buns)

Lotus Leaf Bao are steamed buns that open up to hold all sorts of delicious fillings from a grill, slow cooker, or baking sheet. This shape of bao is originally from the Fujian region of China but most associated with Taiwan and a classic pork belly filling. The steamed bread is fluffy and tender, with a wonderful mouth-feel to pair with crunchy vegetables and sauce-infused meats.

Ethiopian Milk and Honey Bread (Yemarina Yewotet Dabo)

Ethiopian Milk and Honey Bread (Yemarina Yewotet Dabo)

Yemarina yewotet dabo is an Ethiopian milk-and-honey bread that is baked in banana leaves, making the crust extra soft and imparting a hint of a sweet smoky flavor. The bread is filled with aromatic spices and perfect for breakfast, a teatime snack, or dessert.

Piadina (Italian Flatbread)

Piadina (Italian Flatbread)

Piadina or piada is an ancient Italian flatbread made with just a few ingredients: flour, water or milk, olive oil or lard, salt, and sometimes baking soda. This recipe adds sourdough starter to the mix to add the flavors of fermented flour and water, and the option to ferment the entire dough. Piadinas are so delicious and versatile; you can try this recipe with different flour varieties and serve the piadinas with savory or sweet fillings.

Basic All Purpose Sourdough Bread

Basic All Purpose Sourdough Bread

You can make this basic all purpose flour sourdough bread recipe into beautiful crusty artisan-style bread or a soft and tender sandwich bread. You can choose either a 1-day process baking in the evening or an overnight refrigeration of the dough for a morning bake. It's simple, easy to follow, and the results are delicious.

German Souls Bread (Schwäbische Seelen)

German Souls Bread (Schwäbische Seelen)

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.

Birotes Salados (Mexican Sourdough Bread)

Birotes Salados (Mexican Sourdough Bread)

Birote Salado is a crusty delicious Mexican bread with a fascinating history that dates back to Napoleon and a unqiue sourdough starter fed with beer, lime juice, egg and more.

Walnut Roll Pastry

Walnut Roll Pastry

Perfect to serve with tea or coffee, as a breakfast treat, or for dessert; this walnut roll pastry’s dough is soft, slightly sweet, and fragrant with nutmeg, while the ground walnut filling is rich with butter and sugar, and perfectly swirled throughout.

Scallion Pancakes with Sourdough Discard

Scallion Pancakes with Sourdough Discard

Scallion pancakes are a savory treat bursting with flavor even before you add sourdough starter to the equation. With the added fermentation flavors and the tangy soy-vinegar dipping sauce, these scallion pancakes will wow you.

Gnocchetti and Cavatelli from a Corn-and-Wheat Pasta

Gnocchetti and Cavatelli from a Corn-and-Wheat Pasta

This pasta dough is made from a mix of corn flour and all purpose flour. It's has a tasty mild sweetness and a hearty texture. The recipe also includes the option of a sourdough fermentation to enhance digestibility and flavor.

Poppyseed Crusted Yorkville Sourdough Baguettes

Poppyseed Crusted Yorkville Sourdough Baguettes

These sourdough baguettes have a tender crumb and the poppyseed crust is crisp and shatters when you bite into it. Detailed instructions and videos guide you through the baguette making process from beginning to end: three flavorful gorgeous baguettes.

Olive Rosemary Sourdough

Olive Rosemary Sourdough

This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.

Demi Baguettes with Yecora Rojo Wheat

Demi Baguettes with Yecora Rojo Wheat

Demi baguettes are the perfect solution for the home baker who wants the airy, crispy deliciousness of a baguette without the traditional length.

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