100% WHOLE GRAIN
100% stone milled
No bleach or bromate
No synthetic enrichment
Whole Grain 7-Grain Flour
$12.00
Sale price
$12.00
Regular price
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SHOP FLOUR / WHOLE GRAIN
Whole Grain 7-Grain Flour
The whole kernel with nothing left behind.
Whole Grain Hard Red Wheat meets six whole ancient grains in a completely unsifted flour made for hearty, everyday baking.
Coming soon. Get early access:
Ships fresh. Store in freezer to keep nutrients intact.
HOW IT WORKS
Use Whole Grain anywhere your recipe calls for whole wheat flour.
Our blend of seven grains remains whole, giving your baked goods the flavor, color, and texture that belong in whole grain baking.
For recipes written for all-purpose flour, choose Classic instead.
WHY STONE-MILLED
Every grain in our 100% Whole Grain blend is slowly cool ground on Danish millstones.
This prevents the grain from overheating, retaining more of the naturally-occuring nutrients, especially B and E vitamins, which are most often destroyed by modern mills.
INGREDIENTS
Certified 100% Organic Hard Red Wheat Flour and Certified 100% Organic Whole Wheat Ancient Grain Flour (Spelt, Khorasan, Einkorn, Sorghum, Teff, Hulled Barley)
That’s it. No bleach, bromate, synthetic enrichment, or dough conditioners.
Nothing
taken out
A grain kernel has three natural parts: the bran, germ, and endosperm. Conventional white flour removes the bran and germ during processing.
We leave the entire kernel, nutrition-maxing your flour, naturally.
FAMILIAR FOUNDATION
Hard Red Wheat brings the robust wheat flavor we all grew up with and the dependable baking structure we rely on.
SIX ANCIENT GRAINS
Six whole ancient grains add flavor and nutrition to pancakes, muffins, cookies, pizza, and breads. Use it 1:1 in recipes already written for whole-wheat flour.
STONE-MILLED + UNSIFTED
Every grain is slowly stone-milled on Danish mill stones, preventing the grain from overheating, and retaining more of the naturally-occuring nutrients.
"I used it in my mom's banana bread recipe and nobody noticed."
LANE W.
"My sourdough rose exactly like my normal flour."
HAILEY G.
"I was expecting that weird healthy-flour texture but I was wrong!"
CHELSEA B.
"Fried chicken turned out GREAT. My family loved it."
CAROL M.
Nutrition you can
see
White flour is stripped of nutrients during processing and then bleached. (That's what makes it so white!)
Flour powered by ancient grains is cream-colored, with brown flecks, because it holds onto the bran, germ, vitamins, minerals, and everything GOOD from wheat berries.
Real food, not rebuilt food
No bleaching. No bromates. No synthetic enrichment.
Just all-purpose flour powered by whole kernel ancient grains, bringing naturally occurring nutrients back into everyday baking.
How does 100% Whole Grain compare?
| Classic | Heritage | 100% Whole Grain | |
|---|---|---|---|
BASE WHEAT | Sifted Hard Red Wheat | Sifted Red Fife Wheat | Whole Grain Hard Red Wheat |
FLAVOR | Mild, versatile | Rich, distinctive | Hearty |
KNOWN FOR | Reliable, familiar baking | Simpler starch and gluten structure | Whole grain baking |
RECIPE SWAP | Yes, works 1:1 for all-purpose flour in most recipes | No, you may need to adjust liquid as-needed | Yes, works 1:1 for whole grain flour in most recipes |
STONE-MILLED | Yes | Yes | Yes |
POWERED BY ANCIENT GRAINS | Yes | Yes | Yes |
MORE INFORMATION | Current product |
Frequently asked questions
What makes this flour 100% whole grain?
We don't sift anything out.
The bran, germ, and endosperm of the Hard Red Wheat and all six ancient grains remain together in the finished flour.
Can I substitute it 1:1 for whole-wheat flour?
Yes. Use the same amount in recipes already written for whole-wheat flour.
It is made for whole-wheat pancakes, muffins, cookies, quick breads, pizza dough, sandwich loaves, sourdough, and more.
Can I substitute it 1:1 for all-purpose flour?
We do not recommend it as a universal 1:1 replacement for all-purpose flour. Whole-grain flour absorbs liquid differently and produces a heartier texture.
For recipes calling for conventional all-purpose flour, choose Classic.
How is Whole Grain different from Classic?
Both blends begin with Hard Red Wheat and contain the same six ancient grains.
In Classic, we sift the hard red wheat portion to create a lighter flour that replaces conventional all-purpose flour 1:1. Whole Grain is completely unsifted, making it ideal for recipes calling for whole-wheat flour.
Which ancient grains are in the blend?
Whole Grain contains Spelt, Einkorn, Khorasan, Sorghum, Hulled Barley, and Teff. All six remain whole before being stone-milled and added into the blend.
How should I store it?
Because the complete grains remain in the flour, Whole Grain is best stored in the freezer in its resealable bag or another airtight container. Freezer storage helps preserve its freshness and flavor.
You can measure it directly from the freezer for most recipes. For yeast breads, remember that very cold flour may slow fermentation.
Storage recommendation:
- Freezer: Best used within 6 months
- Refrigerator: Best used within 3 months
- Room temperature: Best used within 3 weeks