Yecora Rojo Whole Grain Flour

Yecora Rojo Whole Grain Flour

$7.90 – $63.85

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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)
Yecora Rojo

100% Yecora Rojo @ 92% Hydration. Courtesy of Michael Toporowski, Camelot Breads, Tampa, FL

Yecora Rojo is a variety of hard red Spring wheat that stands apart for its excellent flavor and bread baking qualities. It’s commonly described as “rich”, “robust” and “full flavored”. We agree. It’s easy to understand why this wheat is growing rapidly in popularity among artisan bakers.

Our whole flour contains all parts of the wheat – bran, germ and endosperm. Nothing is removed.

Protein content: 13.5%

Non-GMO.

 

Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.

Yecora Rojo Whole Grain Flour

  1. Jennie Oesterreicher (verified owner) –

    This is my favorite flour for making whole wheat breads and bagels. The flavor is rich and the dough is so easy to handle.

  2. Brian –

    i love this flour and the product it puts out. Great texture and a somewhat unique taste. Really enhances our sour dough.

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Chocolate Hot Cross Buns

Chocolate Hot Cross Buns

Chocolate spiced hot cross buns are a delicious alternative to traditional dried fruit filled buns. Enjoy them warm and melty and feel free to play with other tasty additions to the dough, such as dried cherries or candied orange peel.

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.

Baking Bread with Kernza® Perennial Grain

Baking Bread with Kernza® Perennial Grain

With our commitment to supporting regenerative agriculture, offering Kernza® perennial grain in our shop makes perfect sense. This grain derived from intermediate wheatgrass was developed by the Land Institute and we source it from A-Frame Farm where it’s grown organically. We’re hopeful that Kernza and other perennial grain crops will help global food security in the long run.

Chia Pudding Sourdough Bread

Chia Pudding Sourdough Bread

Chia pudding sourdough bread is tasty and quite unique in its chewy and crackly texture. It works best as toast, remaining spongy and pliable, because the chia seeds hold so much water. In fact, the dough is 104% hydration including the water from the chia pudding and sourdough starter.

Sourdough Pain de Mie with Scalded Flour

Sourdough Pain de Mie with Scalded Flour

Here’s Breadtopia’s take on French pain de mie or “crumb bread” i.e. bread that doesn’t have a thick crust and is super soft inside and out. Our pain die mie is made with 50% fresh-milled whole grain flour and some of it is scalded. The dough is leavened with sourdough starter, but the resulting bread is not particularly sour even with an overnight refrigeration of the dough.

Kid-Friendly Mostly Whole Wheat Sourdough Bread

Kid-Friendly Mostly Whole Wheat Sourdough Bread

Here's a low-key recipe for a mostly whole grain sourdough bread that's a perfect daily bread for the whole family. The flour choices make for a soft crumb, a mellow and delicious flavor, and a lot of whole grain fiber and nutrients.

Whole Wheat Oat Porridge Sourdough Bread

Whole Wheat Oat Porridge Sourdough Bread

Oat porridge brings a custardy tenderness to the texture of this 100% whole wheat sourdough bread. The slightly sweet oats are in harmony with the red wheat flavor of yecora rojo wheat, which has enough gluten strength to keep the bread airy despite being porridge heavy and whole grain all the way.

Whole Wheat Sourdough Hokkaido Milk Bread

Whole Wheat Sourdough Hokkaido Milk Bread

Hokkaido milk bread is soft and delicious with an amazing feathery crumb. Usually made with refined white flour, this recipe makes a lofty and soft milk bread using whole grain wheat flour for more nutrition and flavor.

Sourdough Breads with Einkorn Flour

Sourdough Breads with Einkorn Flour

Here are three options for using einkorn wheat, a delicious ancient grain, in artisan-style freestanding sourdough breads.

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.

Sourdough Bialys

Sourdough Bialys

Bialys are delicious, chewy bread circles with a depression in the center that's traditionally filled with onion and poppyseeds. Ours have a hearty whole grain component and a large sourdough pre-ferment.

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.

Yecora Rojo Sourdough Breads (No Knead Version too)

Yecora Rojo Sourdough Breads (No Knead Version too)

Yecora rojo is a nutty, malty wheat that tastes delicious and makes a gorgeous artisan style bread. Here are two recipes: one that uses only whole grain yecora rojo wheat flour and one that is half bread flour.

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