Quanah Wheat Berries

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A Barton Springs Mill Exclusive.

Quanah wheat hasn’t been tasted for about 50 years and we’ve worked hard to revive it for you!

Click here to learn how to cook and sprout whole berries.

It was developed in 1938 and bred specifically for growing in the Texas Hill Country. Then it was forgotten. It is nice and strong, adding excellent flavor to breads and cookies. Put history on your table with this revived wheat, only available at Barton Springs Mill.
  • Class: Hard Red Winter Wheat
  • Grown in: Joshua, TX by Farmer Jerod Crawford, Enger Farms
  • This is a Heritage grain.  Learn more.

 

  • Available types: Whole Berry, Whole Wheat Flour  Learn more.
  • Protein: 11.5%
  • Flavor profile:  Buttery, creamy and malty
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pastries, Pizza, Pretzels, Yeasted Rolls and Breads

    Customer Reviews

    Based on 2 reviews
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    B
    Bert
    Quanah

    good lower protein flower for blending with Yecora for more extensibility in the dough

    c
    cindy
    Delicious sweet loaves

    Im really enjoying Quanah berries in a recent 100% sour dough loaf freshly ground with a rye starter- grain is sweet very flavorful

    BSM Reviews

    See what customers say

    3920 reviews
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    Sonora Flour
    Debora Crosby
    I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

    This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

    P
    Spelt Flour
    Paul m
    Spelt pizza

    Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

    L
    Wrens Abruzzi Rye Flour
    Laura Sanders
    Great flavor!

    This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

    Beautiful Flour

    The Rouge de Bordeaux has a silky feel which I loved. The aroma while bread baking had a great spice smelling and the color of my rustic bread was a beautiful dark brown. The taste of bread was awesome. I will order again. I loved the other two flours as well.

    Best Flour I Have Ever Used

    I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.