Whole Wheat, Wheat Bran and Durum

Whole wheat flour is what people depended on for nourishment before the age of steel roller mills and giant mechanized sifters. Back then, whole grain wheat and durum were coarsely crushed between stones to liberate the flour from its jacket of bran. That coarse, stone-ground whole grain wheat and durum flour, as well as the bran thrown off in the milling process, is still available today, giving home bakers the opportunity to expand their palette of tastes, colors and textures. The New York Bakers is pleased to offer this selection of whole grain wheat and wheat-relative flours.