We mill the entire buckwheat groat, including the hull, so our buckwheat flour is darker than that from de-hulled buckwheat. It’s also more nutritious and contains more fiber, thanks to the hull.
In the U.S., buckwheat is most often used for pancakes, but it can also be added to many yeasted and quick breads, muffins, and cookies. In Asia, the most common use for buckwheat flour is to make noodles, including the famous Japanese soba.
Buckwheat flour is very low in gluten, and so is usually mixed with wheat flour—many bakers suggest using 20-30% buckwheat flour. Try it in combination with our wheat flours in your favorite baked goods or noodles.
Choose 1.5 or 3 pound bag.
Spelt is an ancient grain, an 8,000-year-old relative of durum wheat that originated in present-day Iran. From the near-East, it spread rapidly throughout Europe, becoming especially popular in Germany.
Spelt has never been hybridized, so has retained its complex flavor profile and wholesome nutrient profile. Our organic spelt flour is milled on our cool millstones to retain its full nutrition and flavor.
We’ve found that spelt can be substituted for all-purpose flour (such as our Iroquois flour) in most recipes, including for pancakes, muffins, cookies, breads, crackers, and pasta. You may want to experiment using different amounts of spelt flour in your favorite recipes until you come up with the best percentage for your taste.
Available in 1.5 and 3 pound bags.
Rye has been used by artisan and home bakers for centuries, and is now experiencing a renaissance, thanks to the excellent flavors of heirloom and hybrid varieties, such as the Brasetto pictured here in our fields in early June. Brasetto is a hybrid developed by the German breeder KWS to have excellent nutty flavors and a high yield.
Rye is a much softer grain than wheat and we mill it into a beautiful grayish-blue flour that’s fluffy and velvety smooth (1.5 pound retail pkg). European bakers like to make a 100% rye loaf that is dense and delicious and keeps well. Our bakers love to add rye to a wheat loaf to boost its flavor and moisture. You can experiment with the percentage of rye flour until you get a loaf that matches your desired density and taste.
Our whole-kernel rye flour delivers not only a rich, hearty taste, but enormous health benefits. Just 1/2 cup of rye flour provides 1/3 of your recommended daily fiber. Rye is also high in protein and the important B vitamins, as well as crucial minerals such as potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, chrome, phosphorus, iodine, and boron.
Our sifted rye (1.5 pound packages) has a silky smooth texture and lighter color, while retaining the earthy, nutty flavors of the whole-kernel flour. It’s good in a variety of breads, but really shines in biscuits, pancakes, pie crusts, cookies, and (our favorite!) brownies. Here’s the recipe for the Violet Bakery’s famous Rye Brownies.
Sifted rye flour is very versatile. Try substituting it for some or all of your all-purpose or bread flour and taste the difference!
We coarsely mill our whole organic rye berries to make cracked rye. This is a very popular addition to traditional breads of northern Europe. You may also substitute cracked rye for cracked wheat in taboulleh and many other grain salads and middle-eastern dishes. Or add it to your favorite bread or cracker recipe for added texture and flavor. It’s also great sprinkled on top of any bread dough just before baking to give your loaves a distinct look and a delicious nutty flavor. You may also use it as you would steel-cut oats, in a hearty, wholesome breakfast cereal.
Rye isn’t just for baking! Our whole rye berries can be cooked as you would pasta (but a bit longer!), and then used in a breakfast bowl, dinner grain bowl, or salad. Try this rye berry salad, and feel free to substitute whatever herbs, nuts, or fruits you have on hand.
To prepare, simply measure out the desired amount of rye berries into a saucepan and add three to four times as much water and salt to taste. Bring to a boil, reduce heat, cover, and simmer for about an hour or until tender. Drain and set aside to cool, or serve immediately.
With whole rye berries you get the maximum nutrition this grain has to offer!
Professional and home bakers alike are raving about this special blend of hard red spring, and hard red winter, wheat. The sifting produces a smoother flour perfect for the crackling crust and airy crumb of baguettes and boules. Although the resulting loaves are light in texture, they are robustly flavored.
Milled from: 50% GLENN and 50% WARTHOG
Extraction Rate: 75%
Flavor profile: Lightly nutty and earthy
Great to use in: Traditional breads such as pain de campagne, boules, baguettes, and other breads with a crunchy crust, and chewy crumb. (1.5 pound retail pkg)
This flour’s high gluten creates a strong, elastic dough that results in deeply flavored and densely textured loaves. (1.5 lb. bag)
Milled from: GLENN, a Hard Red Spring Wheat
Extraction Rate: 100%
Flavor profile: Robust nutty, earthy, and herbaceous flavors
Great to use in: Rustic artisan breads using either yeast or sourdough, including pain de mie and pain au levain. Finished loaves have nutty wheat flavors; a dense, moist, satisfyingly chewy crumb; and a crisp crust with toasty caramel notes. (1.5 pound retail pkg)
This more finely sifted bread flour produces a velvety texture and bright, clean flavor in sourdough and yeast breads, rolls, and enriched breads. Good extensibility and holds up well to long fermentation.
Milled from: GLENN, a Hard Red Spring Wheat
Extraction Rate: 70%
Flavor profile: Light, bright, grassy flavors, with earthy, nutty undertones
Great to use in: Classic baguettes and ficelles, country bread, pan loaves, or any bread with a tender, delicate crumb, and leafy, crackling crust. (1.5 pound retail pkg)
Our organic all-purpose (AP) flour is sifted using our finest screens, resulting in a smooth, pillowy, creamy texture, and delectable baked goods that retain most of the taste, nutrients, and live enzymes of the whole kernel. Most grocery store all-purpose flours are processed by roller mills, and so most of the goodness is lost.
Milled from: WARTHOG, a Hard Red Winter Wheat
Extraction Rate: 85%
Flavor profile: Light, nutty, grassy tones, with underlying earthiness
Great to use in: Cookies, cakes, biscotti, pancakes, pie crusts, biscuits, banana bread and other quick breads — basically any un-kneaded baked good! (1.5 pound retail pkg)