5 lbs. We always mill to order which makes for incredible flavor and aroma in the first week after milling.

Hard Red Wheat and Rye Mix - You know how traditional french bread often calls for a small amount of rye flour? That’s because rye would often grow as a “weed” in a field of wheat. These two grains are so similar in size they are hard to separate from each other, so rye became part of the “blend” in traditional French peasant bread. This is a long intro to say that this happened in part of one of our wheat fields this season. In many ways a happy mistake: we are loving this blend that grew up together. Roughly 30% rye mixed in with our winter wheat, it bakes similar to our wheat flour but with awesome rye flavor. We’ve been using it in bread, cakes, biscuits, pancakes etc.

Winter grains play a quiet but foundational role in our crop rotation: each field on the farm is fallowed in grain and soil-nourishing clover every three years.