Mill Products

Rivers of Goodness! We named many of our flours after the rivers gently flowing though Illinois. Just as rivers are the lifeblood of this part of the Midwest, carrying water and nutrients to plants and animals, so The Mill at Janie’s Farm pours out rivers of delicious, nutritious organic flours and grains for you.

The descriptions below provide details about our local, organic whole grain and sifted flours. The sifted flours retain a large percentage of the original nutrition of the whole grain, and produce lighter, fluffier baked goods.

Please contact us if you’d like more information on the nutritional and flavor profiles of our flours.  Detailed fact sheets and lab reports are available upon request.  

 

"CALUMET" ORGANIC WHOLE KERNEL BREAD FLOUR (100% Whole Grain, Unsifted)
6.00

This flour’s high gluten creates a strong, elastic dough that results in deeply flavored and densely textured loaves. (2 lb. bag)

Milled from: GLENN, a Hard Red Spring Wheat  

Protein: 13.3%

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.

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"CHICAGO" ORGANIC FINELY-SIFTED BREAD FLOUR (70% Whole Grain Average)
6.00

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  

Protein: 13.3%

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.

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"IROQUOIS" ORGANIC ALL-PURPOSE FLOUR (85% Whole Grain Average)
5.00

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

Protein: 10.3%

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!

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"ROCK" ORGANIC SIFTED BREAD FLOUR (90% Whole Grain Average)
6.00

This is our most popular flour, made with the same robustly flavored wheat as CALUMET, but the sifting produces a smoother flour that results in a lighter loaf of bread with almost all of the nutrients found in the whole kernel intact.

Milled from: GLENN, a Hard Red Spring Wheat  

Protein: 13.3%

Extraction Rate: 90%

Flavor profile: Lightly nutty and earthy

Great to use in:  Traditional breads such as pain de campagne, boules, and other breads with a medium density, crunchy crust, and chewy crumb.

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"MACKINAW" ORGANIC TURKEY RED FLOUR (100% Whole Grain, Unsifted)
7.00

Turkey Red Wheat came to Kansas with Russian Mennonite immigrants in 1873. It originated in Turkey, and was grown in the breadbaskets of Europe for centuries, prized for its hardiness, rich flavors, and excellent baking qualities.

Milled from: TURKEY RED, an Heirloom Hard Red Winter Wheat   

Protein: 12.5%

Extraction Rate: 100%

Flavor profile: Complex rich flavors, with sweet vanilla-cream and spicy black-pepper notes against a backdrop of light minerality and earthiness.

Great to use in:  Your favorite yeast or sourdough recipes, as well as in muffins and cookies. Be prepared for a new taste experience!

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"DES PLAINES" ORGANIC PASTRY/CAKE FLOUR (70% Whole Grain Average)
5.00

Our pastry flour produces yeasted baked goods with nice volume and a delicate, rich, silky crumb. It is also excellent for cakes, pie crusts, cookies, muffins, and brownies. 

Milled from: Soft Red Winter Wheat  

Protein: 7.4%

Extraction Rate: 70%

Flavor profile: Light and clean, with soft buttery and grassy tones.

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