Redeemer Whole Wheat Flour

Protein Content:
Hard red winter wheat has a relatively high protein content, which translates to good gluten development. This makes it excellent for producing breads with a good structure and chew.
Flavor:
It has a distinct, robust, and slightly nutty flavor. This gives whole wheat breads made with this flour a characteristic "whole wheat" taste.
Color:
The "red" in its name comes from the reddish-brown bran, which gives the flour and baked goods a darker, tan color.
Whole Wheat:
As "whole wheat" indicates, the flour contains all parts of the wheat kernel (bran, germ, and endosperm), providing higher fiber and nutrient content compared to refined white flour.
Winter Wheat:
Winter wheat is planted in the fall and harvested in the summer. This type of wheat generally has a higher protein content than spring wheat.

Hard red winter whole wheat flour is widely used for:
Sourdough bread
Yeast breads
Pancakes and muffins
Other baked goods where a robust whole wheat flavor is desired.

Things to Consider:

Density:
Whole wheat flour tends to produce denser baked goods than refined white flour.
Gluten Development:
While it has good gluten potential, whole wheat gluten can be a bit "weaker" than refined white flour gluten. So, proper kneading and dough handling are essential.
Storage:
Whole wheat flour, especially freshly milled, has a shorter shelf life than refined white flour due to the presence of the germ, which contains oils that can go rancid. It's best to store it in an airtight container in a cool, dark place or in the refrigerator or freezer.

In summary, hard red winter whole wheat flour is a nutritious and flavorful option for a wide range of baking applications, especially for those who enjoy the robust taste of whole wheat bread.