Organic Whole & Sifted Appalachian Bread Flour
Stone-milled to order at Weatherbury Farm from Organic Appalachian Hard White Winter Wheat which is grown on the farm.
Weatherbury’s Organic Appalachian Bread Flour is whiter in color and milder in flavor than Maxine Bread Flour.
Appalachian’s creamy flavor (with a hint of sweetness) makes it a great option for baking everything from sandwich breads to dinner rolls, pizza crusts, and pasta.
Organic Whole Appalachian Bread Flour
Milled to order from Organic Appalachian Hard White Winter Wheat grown at Weatherbury Farm.
Whiter stone ground bread flour with a milder flavor. Ground in one pass and sifted through a very coarse sieve so that any very large pieces of bran are removed. Hearty stone-ground flour with only the coarsest bran removed.
Contains the minerals, vitamins, enzymes, amino acids, fiber and oils in the same proportions as they are found in the grain.
This flour is not bleached.
2 lbs* ($4.92); 5lbs* ($9.46); 25lbs ($37.83); 50lbs** ($72.74)
Organic Sifted Appalachian Bread Flour
Milled to order from Organic Appalachian Hard White Winter Wheat grown at Weatherbury Farm.
Mild Flavor. Similar to commercial 85% extraction flour. The germ is still in the flour and there are some small pieces of bran. Sifted through a fine sieve and ground in multiple passes. The flour contains the grain’s natural flavor.
This flour is not bleached.
2lbs* ($ 7.28); 5lbs* ($14.79); 25 lbs ($59.01); 50 lbs** ($113.48)
* 2 and 5 pound bags are packaged in re-sealable bags .
** 50 pound bag cannot be shipped.
One pound of flour equals approximately 3 cups of flour.
Please Note: Appalachian makes a tasty sourdough bread, which may be denser than the sourdough bread you may be used to. Please see our article on baking sourdough bread with Weatherbury Farm Flours. Our Glenn bread flour provides the loftiest sourdough loaf of all our flours.
At Weatherbury Farm, we’re unique — trace your Weatherbury Farm Appalachian Bread Flour to the field where it was grown!
Amber Waves of Appalachian Wheat growing at Weatherbury Farm.
Weatherbury Farm’s Appalachian Wheat Tracker traces the Appalachian Wheat that is milled into flour back to the field at Weatherbury Farm where it was grown.
Weatherbury Farm is one of a handful of farms that produces local flours (flour milled from grains grown on the farm). But we take it a step further and provide, through our grain tracker, complete traceability — information & pictures of how, when, and where the grain was grown.
Imagine serving rolls (or any other of the delicious products possible with Weatherbury’s Appalachian Bread Flour ) and being able to show your guests where the flour for the rolls was grown, It’s easy — you pull out your cell phone and click on Weatherbury’s Appalachian Wheat Tracker and say “Let me show you how the grain for the flour (from which the rolls were made with) was grown.”
Using Weatherbury Farm’s Appalachian Bread Flour
Sourdough Bread made with Appalachian Flour
Use in: breads (pan, quick & sourdough), dinner rolls, sandwich breads and rolls, muffins, bagels, crackers, pizza crusts, pasta, baguettes and brioche. A great addition to your repertoire – use it where a whiter, milder flavor is desired.
Weatherbury’s recipe book which is included with your first order has our personal favorite recipes.
Sourdough Bread: Included in our cookbook is a sourdough recipe which works well with Weatherbury’s stone-milled flours. If you are using your own recipe, we recommend that you start with a hydration of 70% or less. Sourdough bread made with Appalachian Bread Flour may be more dense than the sourdough bread you are used to but it does have a lovely flavor. Of the flours we offer, Glenn Bread Flour makes the loftiest sourdough bread. You might enjoy reading this article on making sourdough bread with Weatherbury Farm Flours.
Both the terrior of the soil and the fact that our Appalachian Bread Flour is stone-milled give the flour its wonderful mild flavor.
How to substitute Weatherbury Appalachian Bread Flour in your own recipes
Sandwich Buns made with Appalachian Flour
You can substitute 100% Weatherbury Appalachian Bread Flour for bread flour or all-purpose flour in recipes for bread, rolls, muffins, etc.
When you use Weatherbury Appalachian Bread Flour in your baked goods, you not only make them taste great, but they are also more nourishing.
Benefits of Wheat Flour
Wheat is an excellent source of protein, dietary fibers, manganese and selenium. Wheat’s fiber boosts the digestive process and improves overall metabolism. The vitamin B content of wheat provides you with energy. Additionally, the complex carbohydrates in wheat keeps you feeling fuller longer and give you energy over a longer period.
Managanese, which wheat is rich in, acts as a co-factor for greater than 300 enzymes involved in the production of insulin and glucose secretion. Wheat’s betaine content prevents chronic inflammation, which is a key constituent in rheumatic pains and diseases. Additionally, its anti-inflammatory property reduces the risk of ailments like osteoporosis, heart diseases, Alzheimer’s disease, cognitive decline, and type-2 diabetes.
And best of all, it tastes great.
Storing Appalachian Bread Flour
Organic Whole and Sifted Appalachian Bread Flour
There are no preservatives in our flour. Please refrigerate. If you will not be using the flour immediately, please store in the freezer especially in warm weather.
More Information about Appalachian Bread Flour
History of Wheat and Appalachian Wheat
While hard wheat was not historically grown in southwestern Pennsylvania, Appalachian wheat flourishes in our region. The eastern United States is not hospitable to growing hard wheats because the area’s humidity increases the incidence of disease in the fields. Developed by several USDA breeders in conjunction with North Carolina State, Appalachian wheat was bred in 2009 at NC State specifically for this region. Here at Weatherbury Farm, we started growing Appalachian wheat in 2016 because our customers asked for a whiter, milder wheat flour.
Today’s wheat ( Triticum aestivum ) can be traced back to domesticated forms of spelt (T. spelta) . Because spelt does not thresh free from the hull, farmers/ plant breeders in the 1800s selected and planted spelt grains that did thresh free and by continuing to do this over a period of time, a free-threshing wheat developed.
Combining (harvesting) Appalachian Wheat at Weatherbury Farm
In the early 20th century, the laws of Gregor Mendel were applied to wheat breeding. This produced wheats with a thick bran bred to withstand chemical fertilizers, herbicides and pesticides and could stand up as well to the harsh roller milling processing necessary to produce loaves and loaves of “white bread.” Because of global market pricing, breeders of this type of wheat strive to have the lowest cost of production possible.
For both organic systems and also stone milling of flour, wheat varieties with a thinner bran work better than the above modern wheats with a hard bran. Not all breeders look to breed wheat that will stand up to roller mills and produce “white bread.” It is those wheats that are used in today’s organic production.
Appalachian Wheat — the grain
During harvest, the wheat threshes free of the chaff from the grain head. Thus, it doesn’t require an extra dehulling step like spelt, emmer or einkorn. Before milling, the grain is cleaned to remove any remaining chaff, straw pieces or weed seeds.
