BSM has partnered with Oklahoma State University's Dr. Brett Carver and Bob Baker of 4 Generations Farm, Alva, Oklahoma, to bring you Heartwell - a modern purple wheat developed from the crossing of Big Country (a former BSM customer favorite) and Smith's Gold. The result is a wheat with purple pericarp/bran. Additionally, Heartwell has a strong, rich flavor profile and aroma, with baking properties that match or exceed Butler's Gold! While supplies last.
We love it in: Sourdough, Artisan Hearth Breads, Brownies, Cookies, and Yeasted Rolls
Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!
I've used it sourdough and my bread comes out delicious. Hearty wheat taste. Highly recommended.
M
Michael Schwartz
Hearty and Flavorful
The Heartwell grain made a very flavorful and hearty loaf of bread combined with the Sonora soft wheat.
N
Nancy Melichar
Easy to work with but dries a little the 2nd day after baking. Good flavoe
T
Thomas Bacon
Great product!
Great product. I use 2 cups of Barton Mills bread flour and 1 cup of Barton Mills purple wheat flour per loaf of bread and it's healthy, delicious, and doesn't spike my blood sugar.
I've used it sourdough and my bread comes out delicious. Hearty wheat taste. Highly recommended.
M
Michael Schwartz
Hearty and Flavorful
The Heartwell grain made a very flavorful and hearty loaf of bread combined with the Sonora soft wheat.
N
Nancy Melichar
Easy to work with but dries a little the 2nd day after baking. Good flavoe
T
Thomas Bacon
Great product!
Great product. I use 2 cups of Barton Mills bread flour and 1 cup of Barton Mills purple wheat flour per loaf of bread and it's healthy, delicious, and doesn't spike my blood sugar.