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100% ORGANIC
Yecora Rojo wheat berries are a high-protein, hard red spring wheat valued for their rich, nutty, and malty flavor, excellent gluten content, and superior baking qualities. Their uses include milling into flour for artisan breads, sourdough, and pizza dough, as well as cooking the whole berries like rice or in pilafs.
Uses for Yecora Rojo wheat berries
Milled into flour:
The berries can be milled into a whole grain flour for various baked goods.
Artisan and Sourdough Breads: Prized for its strong gluten, Yecora Rojo creates a workable dough ideal for high-hydration loaves and sourdoughs.
Pizza and Flatbreads: The excellent gluten quality makes it a good choice for chewy pizza and flatbreads.
Other Baked Goods: Use the flour in recipes for bagels, pretzels, yeasted rolls, and even brownies and cookies.
Cooked whole:
The berries can be cooked and used like other whole grains.
Salads and Pilafs: Incorporate into salads or use as a base for pilafs.
Cereals and Porridges: Enjoy them cooked as a whole-grain breakfast cereal.
Yecora Rojo Wheat Berries (certified organic) - Barton Springs Mill
Barton Springs Mill
Yecora Rojo Sourdough Breads (No Knead Version too) - Breadtopia
Oct 26, 2019 — Yecora Rojo Sourdough Bread (No Knead Version too) Yecora rojo is a nutty, malty wheat that tastes delicious and makes...
Breadtopia
Yecora Rojo: The Flour that Sourdough Lovves - That Grain Genius
Sep 16, 2024 — Perfect for Bread and Beyond Whether you're into classic breads or experimenting with new recipes, Yecora Rojo fits th...
That Grain Genius
Characteristics
Flavor: Rich, nutty, and malty, with a buttery and creamy undertone.
Protein: High protein content (often around
13.3%13.3 %
13.3%
to
15.5%15.5 %
15.5%
), which contributes to strong gluten.
Gluten: Strong and elastic, providing good structure and chewiness in baked goods.
Origin: Developed by the International Maize and Wheat Improvement Center (CIMMYT) in cooperation with the Mexican Ministry of Agriculture.
100% ORGANIC
Yecora Rojo wheat berries are a high-protein, hard red spring wheat valued for their rich, nutty, and malty flavor, excellent gluten content, and superior baking qualities. Their uses include milling into flour for artisan breads, sourdough, and pizza dough, as well as cooking the whole berries like rice or in pilafs.
Uses for Yecora Rojo wheat berries
Milled into flour:
The berries can be milled into a whole grain flour for various baked goods.
Artisan and Sourdough Breads: Prized for its strong gluten, Yecora Rojo creates a workable dough ideal for high-hydration loaves and sourdoughs.
Pizza and Flatbreads: The excellent gluten quality makes it a good choice for chewy pizza and flatbreads.
Other Baked Goods: Use the flour in recipes for bagels, pretzels, yeasted rolls, and even brownies and cookies.
Cooked whole:
The berries can be cooked and used like other whole grains.
Salads and Pilafs: Incorporate into salads or use as a base for pilafs.
Cereals and Porridges: Enjoy them cooked as a whole-grain breakfast cereal.
Yecora Rojo Wheat Berries (certified organic) - Barton Springs Mill
Barton Springs Mill
Yecora Rojo Sourdough Breads (No Knead Version too) - Breadtopia
Oct 26, 2019 — Yecora Rojo Sourdough Bread (No Knead Version too) Yecora rojo is a nutty, malty wheat that tastes delicious and makes...
Breadtopia
Yecora Rojo: The Flour that Sourdough Lovves - That Grain Genius
Sep 16, 2024 — Perfect for Bread and Beyond Whether you're into classic breads or experimenting with new recipes, Yecora Rojo fits th...
That Grain Genius
Characteristics
Flavor: Rich, nutty, and malty, with a buttery and creamy undertone.
Protein: High protein content (often around
13.3%13.3 %
13.3%
to
15.5%15.5 %
15.5%
), which contributes to strong gluten.
Gluten: Strong and elastic, providing good structure and chewiness in baked goods.
Origin: Developed by the International Maize and Wheat Improvement Center (CIMMYT) in cooperation with the Mexican Ministry of Agriculture.