Heritage
White Sonora Wheat
A heritage grain brought to the southwestern United States in the 1600's. White Sonora is a soft, low-protein wheat that is excellent for pastries, tortillas, and pie crust.
Whole Grain, Always
Whole grains are the healthy choice
Cooking & Baking
All BKW flour and berries are whole grain. Heritage grains are different from many of today's modern grains. Baking with whole grain flour is different from using refined flour that has had the bran and germ removed. If you use recipes designed for modern grains or have been using refined flour, you may find they need to be modified to achieve your desired result.
From Seed to Harvest
BKW Farms is committed to using organic methods to grow food and protect the environment. BKW has 294 acres of organic fields which are currently being used to grow heritage and modern varieties of wheat. As the demand for these grains grows, BKW can add more acreage to our organic program.
Heritage / Modern Grains
Every year, BKW plants several different kinds of wheat and other grains ā both heritage and modern varieties ā each having its own unique flavor, texture, color, and uses. After each harvest, BKW sends our grains to a laboratory to be tested for the constituents the FDA requires on nutritional labels.
Grains with a history
Heritage
Khorasan Wheat
An ancient grain type; Khorasan refers to a historical region in modern-day Afghanistan and the northeast of Iran. This grain is twice the size of modern-day wheat and is known for its rich, nutty flavor.
Heritage
Red Fife Wheat
Landrace wheat originating from Canada in the mid-1800's. Excellent bread flour, imparting a dark red hue to baked goods with a unique local flavor.
High-yield varieties
The research and development initiatives of the Green Revolution (1930sā1960s) led to the creation of high-yield grain varieties that reflect the changes in agricultural practices, economics, and world food needs.
Modern
Durum Wheat
Durum is favored for pasta and semolina. Most durum grown today is amber durum; the grains are amber-colored and larger than most other types of wheat. Durum has a yellow endosperm which gives pasta its color.
Modern
Hard Red Wheat
Hard, reddish, high-protein wheat used for bread and baked goods. Bread flour and high-gluten flours are commonly made from Hard Red Wheat, which is also known as Bread Wheat.