Organic Whole & Sifted Glenn Bread Flour
Stone-milled to order at Weatherbury Farm from Organic Glenn Hard Red Spring Wheat which is grown on the farm.
High Protein Bread Flour with a naturally sweet wheat flavor — great for lofty sourdough bread!
Organic Whole Glenn Bread Flour
Milled to order from Organic Glenn Hard Red Spring Wheat grown at Weatherbury Farm.
Ground in one pass and sifted through a very coarse sieve so that any very large pieces of bran are 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* ($5.99); 5 lbs* ($11.89); 20 lbs ($41.09); 25 lbs ($48.34); 50 lbs **($92.97)
Organic Sifted Glenn Bread Flour
Milled to order from Organic Glenn Hard Red Spring Wheat grown at Weatherbury Farm.
Ground in multiple passes and sifted through a fine sieve. Approximately 85% extraction. There are some small pieces of bran and because the flour still has the germ, it has the grain’s natural flavor
This flour is not bleached.
2 lbs* ($9.21); 5 lbs* ($18.29); 20 lbs ($64.03); 25 lbs ($75.33); 50 lbs** ($145.03)
* 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: Our Glenn bread flour provides the loftiest sourdough loaf of all our bread flours, but it may be denser than the sourdough bread you are used to. Please see our article on baking sourdough bread with Weatherbury Farm Flours.
See your Weatherbury Farm Glenn Bread Flour growing in the field!
Glenn Wheat 10 1/2 weeks after planting
Weatherbury Farm’s Glenn Wheat Tracker traces Glenn Hard Red Spring Wheat (which is milled into Glenn Bread Flour) back to the field where it was grown, here at Weatherbury Farm.
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 great tasting sourdough bread made with Glenn Bread Flour and to the “oohs” and “aahs” of your guests, you pull out your cell phone and click on Weatherbury’s Glenn Wheat Tracker and say “Let me show you how the grain was grown that was milled into the flour from which the bread was made.”
Using Weatherbury Glenn Bread Flour
Sourdough Bread made with Weatherbury’s Glenn Bread Flour
Use in bread (both pan & sourdough) , crackers & biscuits
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 ground flours. If you are using your own recipe, we recommend that you start with a hydration of 70% or less.
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 terroir of the soil and the fact that our Glenn bread flour is stone-milled give the flour a wonderful naturally sweet wheat flavor.
How to substitute Weatherbury Glenn Bread Flour in your own recipes
You can substitute 100% Weatherbury Glenn Bread Flour for bread flour or all-purpose flour in recipes for bread, rolls, muffins, etc.
With high protein and very good milling and baking characteristics, Glenn wheat produces an excellent airy bread with a dark color,a pronounced naturally sweet wheat flavor and a soft open crumb. In sourdough, Glenn has an intense earthy flavor.
In several baking and sensory tests, Glenn showed itself to have the best overall baking score.
Pan Bread made with Glenn Flour
When you use Weatherbury Glenn Bread Flour in baked goods, they not only taste better but 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 Glenn Bread Flour
Organic Whole and Sifted Glenn 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 Glenn Bread Flour
History of Wheat and of Glenn Bread Wheat
Historically, hard wheats (for bread) were not grown in this area due to the humid conditions. A hard spring wheat was definitely out of the question. 2021 was the 2nd year we tried growing hard spring wheat and our first success.
Glenn was developed by the NDSU hard red spring wheat (HRSW) breeding program and released by the North Dakota Agricultural Experiment Station in the spring of 2005.
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.
Harvesting Glenn Wheat
In the early 20th century, the laws of Gregor Mendel were applied to wheat breeding. This produced wheats with a thick bran that were 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.
Glenn Wheat — the grain
The wheat kernels thresh free of the chaff from the grain head during combining (harvesting) and don’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.
