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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.
Christina G –
Yecora Rojo is top of our list for favorite wheat berries! The berries grind into lovely flour that smells so nice. Even better, the bread has such a lovely flavor profile, something akin to grape nuts; my husband said “this is the best yet!” It handles beautifully as dough, rises nicely, and simply makes for great bread!
Haley (verified owner) –
I fresh ground this to use for an artisan sourdough loaf. I was very impressed with the oven spring and extremely impressed with the flavor. I used 100% fresh milled Yecora Rojo berries for my loaf and out of 600 g, sifted out about 90g of bran. It’s very nice dough to work with, strong and not sticky at all, even at 86% hydration. Got nice oven spring and it was nice and soft and spongy inside with decent crumb for being a high percentage of whole grain. My favorite wheat berry to use so far!
Moonmare (verified owner) –
This has become my favorite wheat, by far. The flavor is mild, sweet, nutty, and works well in every recipe I’ve tried. I’ve made croissants, sourdough loaves, Challah, pie crust, brownies, cakes, and muffins. I grind it just before baking, and use it as 50% to 100% of the flour.
Dan (verified owner) –
I have tried every red wheat available here on Breadtopia. This is my favorite for sour dough. 100% WW sour dough develops gluten easily, rises as well as any hard wheat and has a wonderful flavor. Warthog also had good flavor but it did not rise well. Turkey Red and Red Fife were good as well but not that different than the generic red wheat.
jimfeuerstein (verified owner) –
I just baked my first boules with a bolted Yecora Rojo, and I’m delighted with the results. The rise and oven spring were excellent and the flavor is hearty. This was a seeded bread with hydration of about 78% (I added some water during mixing, so I don’t know for sure). The dough was firm and the resulting bread is dense, which was the goal for this particular batch. I’m going to try another batch with a higher hydration to see if I can also do version with a more open crumb.
Jeff Markel –
This is a delicious grain. I just baked my first few loaves of sourdough bread with it – 45% home-milled Yecora Rojo which I bolted (along with 5% fresh-milled whole rye and 55% King Arthur Bread Flour) – so not “whole-grain” but fresh-milled right before I blended the flours and added the water for autolyse. The dough, at 76% hydration, was quite strong and gave a good window-pane after a 5-hour autolyse but before any mixing. I was too wary of overproofing and consequently ended up underproofing a bit instead 🙁 but got nice oven-spring just the same. Even though the bran was sifted out the bread has a beautiful pale reddish-gold color, and the taste, to me, is very reminiscent of Grape Nuts cereal – naturally a little sweet and a little malty. Great with unsalted butter, or peanut butter.
jzgrover (verified owner) –
To my taste, this is the most savory yet subtle of all the wheat varieties I have baked with. It bakes up after an overnight retard with a vivid golden hue, as if lit from within, and it’s flavor and texture are simply the best I’ve ever tasted. I could eat this bread plain, seven days a week.