This High Extraction Wheat Flour is a wonderful balance of flavor, nutrition, and performance. Currently, this is milled from organic Forefront Wheat flour grown in MN at A Frame Farms and milled on a New American Stone Mill at Baker's Field Bread and Flour in Minneapolis. We use this flour in our Seeds The Day and Gateway loaves as well as all our brioche dough for pastries such as our caramel pecan roll.

More about the flour we use here at Brake Bread
Whole Wheat Flour = 100% extraction, meaning 100% of the grain that went into the mill comes out as flour.
High Extraction Wheat Flour = 85% extraction, meaning 85% of the grain that went into the mill comes out as flour. The 15% that does not, is mostly bran and some germ. High extraction flour is also called, bolted, sifted, or 85% extraction.
White Flour = 75% extraction, meaning 75% of the grain that went into the mill comes out as flour. The 25% that is removed is the germ and bran, leaving the lighter colored starch.

Each level of milling has different attributes. Whole Wheat flour is going to be the most flavorful and nutritious, White Flour is going to be a lighter simpler flavor. It gets more nuanced when you look at the style of mill being used and the grain varietals as well. If you love baking, our recommendation is to try each of the flours and notice how they differ and choose accordingly. At Brake Bread we lean towards using more whole grains in our breads and more white flour in our pastries.

Ingredients:  sifted whole wheat flour grown with organic practices

contains wheat