Turkey Red Wheat Flour | BYOFB

Heritage whole wheat flour - meaning minimal sifting for maximal nutrients. A historic heritage wheat brought from Russia to the American Midwest by Mennonite farmers in the late 1800s, Turkey Red helped turn the plains of Kansas into America’s breadbasket. With its nutty, slightly sweet flavor and warm golden hue, Turkey Red lends a hearty, wholesome character to breads and baked goods, a true taste of rustic prairie charm and America’s early breadmaking heritage. - Easier to digest - Grown regeneratively without pesticides or genetic manipulation and Stone-milled the old-fashioned way, preserving the grain’s flavor and nutrients. - Bagged in cotton and never fortified, bromated or bleached. - Freshly milled week to week. With a protein content around 12–13%, Turkey Red flour performs beautifully in sourdough and yeast breads, offering excellent structure and a rich, nutty flavor. Because it’s a heritage grain that’s traditionally stone milled, it retains more bran and germ (adding nutrients, depth of flavor, and a naturally golden hue) relative to the common bleached and finely milled flours many are used to today. Traditional Uses for Turkey Red Wheat Flour: ***NOTE: This is a whole grain, so we recommend starting using it as a 50-50 blend with your preferred organic all purpose flour if you have not yet baked with heritage wheat*** Breads - Rustic prairie breads – dense, chewy loaves reflecting early American wheat baking. - Sourdough and yeast-leavened loaves – excellent for sandwich and artisan breads. - Dinner rolls and sandwich rolls – tender yet hearty. Breakfast & Porridge - Biscuits and quick breads – slightly nutty flavor and richer crumb. Savory Items - Pizza dough – strong gluten produces a chewy, flavorful base. Specialty Uses - Blended artisan breads – pairs well with lighter flours to balance structure and tenderness.