Our Whole Wheat Bread Flour is light in color with small flecks from the bran and germ that we return to the flour at the end of the process (see Whole Wheat Pastry Flour). Until the day when eastern U.S. farmers can again grow the high-protein hard wheats, we buy grain for our Bread Flours from the mid-West, where drier climates facilitate their harvest. 

                                                                                                                                                                                                                                                                                                                          Photo by Richard Miscovich