Heritage Wheat Bread Flour
Heritage Wheat Bread Flour
5 lb
Heritage Wheat Bread Flour
Heritage Wheat Bread Flour
5 lb
Heritage Wheat
Chemical Free
GMO Free
- Carefully crafted Bread Flour Blend
- Heritage Wheat
- Regeneratively Grown
- Stone-Milled for Maximum Nutrition
- Non-GMO
- Glyphosate Free
- Unbleached & Unbromated
- No Synthetic Additives
- Description
- Ingredients
- Standards
- Best Uses
The Nourish high-protein Bread Flour Blend is made from non-GMO, pesticide-free heritage wheat varieties, traditionally stone-milled fresh to preserve the grain’s natural nutrients and flavor.
Sourced through our seed-to-fork network of regenerative farmers, this flour delivers not only incredible taste, but a more thoughtful, transparent way to bake.
And no, it’s not a 1:1 swap with modern white flour.
That’s the point!
When you bake with heritage wheat, you’ll notice:
> More depth of flavor
> A heartier texture
> A slightly different (better) bake
Because real food behaves differently.
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Why choose heritage wheat?
This flour is:
- More nutrient-dense than modern refined flour
- Easier to digest for many people
- A more ancestrally aligned option
And just as importantly, it’s free from compounds commonly found in modern flour:
- No glyphosate
- No bleach or bromate
- No synthetic fortification (like folic acid or iron)
Just pure, traditionally milled flour, the way it was meant to be.
Whether you’re baking sourdough loaves, pizza dough, or everyday bread, this blend is designed to support both your craft and your health.
Here is a link to our classic sourdough artisan loaf recipe using the bread flour blend!
Here are a few Bakers 🧑🍳 tips to help you get the most out of it:
1. Water is your friend
This flour absorbs more water than typical white flour. Start with higher hydration and adjust as needed, you can always add a bit of flour during shaping if the dough feels too sticky.
2. Build gluten strength early
Heritage wheat benefits from early structure. Use a mixer, or knead/slap-and-fold by hand to develop strength upfront.
3. Watch your fermentation
Bulk fermentation tends to move faster due to the higher natural enzyme level in freshly milled flour.
→ Expect ~4–6 hours for bulk fermentation
→ Follow with a ~24-hour cold ferment for best results
4. Bake from cold + score deep
Keep your dough cold right up until baking, and use a confident, deep score for proper oven spring.
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What to Bake?
This blend is incredibly versatile and works beautifully across a range of recipes:
- Sourdough loaves → hearty crumb, rich flavor, and great structure
- Artisan breads (baguettes, focaccia, ciabatta) → rustic and full of character
- Soft rolls → light, fluffy, and perfect for sandwich loaves
- Pizza dough → crispy, chewy crust with great workability
- Flatbreads → simple, flavorful, and perfect fresh off the griddle
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With this heritage bread flour, you’re not just baking...
you’re working with a more traditional, nutrient-dense grain that brings flavor, texture, and intention back into your kitchen.
Regeneratively Grown Heritage Wheat & Ancient Grains
The wheat we eat today is quite different from the heritage varieties our ancestors relied on. Over the last century, wheat has been bred for higher yields, disease resistance, and compatibility with industrial processing, rather than for nutritional value or digestibility. These modern varieties can contain fewer nutrients and altered protein structures, making them harder for many people to digest.
At the same time, pesticide use has increased, including the common practice of pre-harvest desiccation, where wheat is sprayed with glyphosate shortly before harvest to accelerate drying. This means pesticide residues can end up in our flour and daily bread, compromising digestive health and impacting your gut microbiome.
At Nourish Food Club, we take a different approach. We use heritage wheat and ancient grains grown without pesticides by regenerative farmers, preserving the traditional wheat varieties our ancestors ate. These grains are not only more nutrient-dense, but often easier to digest. Cultivated in harmony with the land, they help restore soil health and biodiversity while producing cleaner, higher-quality flour.
The result is flour that honors the past: offering better flavor, improved digestibility, and greater nutritional value.
Pure, Unadulterated Flour
Walk down any bread and flour aisle and you’ll see “enriched flour” listed as a staple ingredient. While it sounds beneficial, it actually reflects a highly processed system: modern flour is stripped of its natural nutrients through harsh roller milling, then fortified with synthetic, isolated nutrients. This often includes iron filings and synthetic B vitamins like folic acid, which can disrupt the body’s natural nutrient balance.
Many commercial flours are also bromated (treated with potassium bromate to strengthen dough for industrial baking) a compound banned in several countries due to concerns over carcinogenic residues. Commercial flour is also commonly bleached using chemicals such as chlorine gas or benzoyl peroxide to whiten the flour and alter its protein structure. This process not only changes the appearance but further degrades the natural integrity of the grain and exposes us to more chemical residues.
We choose a different approach, returning to grains your ancestors would recognize. Our heritage wheat flour is free from synthetic fortification, bleaching, and bromation. Instead, it is freshly stone-milled, delivering flour in its most natural, nutrient-dense form.
Stone-Milled for Maximal Nutrients
Once harvested, grains must be milled into flour. While modern roller mills dominate industrial production, we choose the time-honored method of stone milling to preserve the integrity of the grain.
Stone milling is a slower, traditional process that grinds whole grains between two large stones. Unlike high-speed roller mills, which strip away the bran and germ to produce ultra-refined white flour, stone milling retains the full grain, preserving its natural vitamins, minerals, and flavor.
Because stone mills generate less heat, delicate nutrients remain intact. The result is a flour with more texture, depth, and character. Many bakers and home cooks find that stone-milled flour produces better-tasting sourdough and baked goods with a more satisfying, hearty bite.
At Nourish, we are committed to methods that respect both tradition and nutrition. Our flour is freshly stone-milled and lab tested to contain more nutrients than modern refined white flour.
Rather than attempting to rebuild what was removed, we keep the grain whole, delivering flour in its most natural, nutrient-dense form.
