All grains are hand-selected and flaked in house by Mill Fire Baking. Stone-Milled by Bakers, for Bakers. All grains are grown in the PNW, mostly Oregon and Washington, using organic practices (often no till).
Hard Red Wheat Berries- Whole Yecora Rojo & Espresso Wheat Berries. Can be milled into flour (like I do!), sprouted, or cooked before being added to soups, stews, salads, or bread dough for a robust, nutty accent
Dark Northern Rye Berries- Whole Dark Northern Rye ANCIENT GRAIN Berries. Can be milled into flour (like I do!), sprouted, or cooked before being added to soups, stews, salads, or bread dough for a bit of chew with earthy, malty accents
Red Fife Berries- Whole Red Fife HEIRLOOM Wheat Berries. Can be milled into flour (like I do!), sprouted, or cooked before being added to soups, stews, salads, or bread dough for an herbaceous accent with nutty & toasty whispers
All grains are hand-selected and flaked in house by Mill Fire Baking. Stone-Milled by Bakers, for Bakers. All grains are grown in the PNW, mostly Oregon and Washington, using organic practices (often no till).
Hard Red Wheat Berries- Whole Yecora Rojo & Espresso Wheat Berries. Can be milled into flour (like I do!), sprouted, or cooked before being added to soups, stews, salads, or bread dough for a robust, nutty accent
Dark Northern Rye Berries- Whole Dark Northern Rye ANCIENT GRAIN Berries. Can be milled into flour (like I do!), sprouted, or cooked before being added to soups, stews, salads, or bread dough for a bit of chew with earthy, malty accents
Red Fife Berries- Whole Red Fife HEIRLOOM Wheat Berries. Can be milled into flour (like I do!), sprouted, or cooked before being added to soups, stews, salads, or bread dough for an herbaceous accent with nutty & toasty whispers
