What is Prairie Gold Hard White Wheat Flour Good For?
Hard white wheat is by far our most popular wheat. It’s lighter in color than traditional red wheat and produces a very light, mild-flavored bread. The nutrient content of hard white and hard red wheat is nearly identical.
Hard white wheat is high in gluten, a protein that stretches to trap the air bubbles given off by yeast within the bread dough, so it is best suited for making yeast-leavened or sourdough breads.
How the flour is milled
Wheat Montana’s flour is milled using an impact mill. The mill itself is entirely mechanical and consists of small hammers rotating at high speed in an enclosed chamber. These hammers strike the wheat in mid-air with such impact that the wheat is immediately shattered into flour. Impact milling does this at an average temperature of only 94 degrees F (34 C) . High heat destroys the vital nutrients of the grain and tends to produce rancidity. Hammer milling produces an excellent quality, nutritious whole wheat flour, at low temps.
Although this is very good flour, it just doesn’t compare to the taste and nutrition of flour freshly milled in your own kitchen. We highly recommend the Nutrimill grain mill for grinding your own flour from whole wheat berries and other grains. Taste the difference!
About Wheat Montana’s Certified Organic Grains
Wheat Montana’s organic wheat is grown on land certified by the State of Montana and does not have any type of fertilizer or other chemicals used. The State of Montana inspects their farm, bins, warehouse, equipment, packaging, etc. and then give it the Certified Organic label. All of Wheat Montana’s grains are NON-GMO (non genetically modified), heirloom seeds.
These grains are also very clean, which is super important when milling your own flour since a small stone in the wheat could easily ruin your grain mill.
Emma’s Bread Experiment
Last spring, our daughter did an experiment comparing three different types of wheat. In her experiment, bread made with Bronze Chief hard red spring wheat rose nice and high and stayed soft for several days. Here is a photo we took of breads she made with Prairie Gold hard white wheat, spelt, and Bronze Chief hard red spring wheat. Watch Emma’s bread experiment video here.