Ruby Lee

  • Class: Hard Red Winter Wheat
  • Available types: Whole Wheat, Type ‘00’
  • Grown by: Bob Baker (Alva, OK)
  • Protein: 14.13% protein
  • Falling number: 444
  • Flavor profile: Nutty with a subtle sweetness
  • Best for: Artisan breads, rolls, pasta, cookies

Ruby Lee is a new offering in 2020!  This hard red winter wheat comes to Texas from our friend in the Oklahoma panhandle, 4 Generations Organic. A fourth generation farmer, Bob Baker honors the land left by his forefathers by staying dedicated to traditional farming methods. He takes pride in the fact that his wheat berries are 100% organic, non-genetically modified, and naturally grown (all on land owned by his forefathers).The wheat displays excellent baking qualities, and works best in muffins, pizza, cookies, bread, and pie crust.

Customer Reviews

Based on 140 reviews
Ruby Lee

I definitely need to learn how to blend this with other flours. I like the flavor, but the loaf of bread was too heavy. I think that I should have used more water and a mixture of white flour with the Ruby Lee. But I'm a novice and slowly having fun learning how to bake bread

Amazing Whole Wheat Flour

This is a beautiful fine Whole Wheat, I have had amazing results with all my sourdough recipes. I love this flour.

We love Ruby Lee

We use Ruby Lee in all of our whole wheat flour applications. It has a crowd-pleasing straightforward flavor. We also use Ruby Lee as part of our 50/50 blend for levain and we get consistent rise and fall activity from the starter.

Oklahoma Wheat Fan

makes a nice light wheat bread when used in conjunction with unbleached all-purpose flour

Tastiest Flour for Bread

My family and I had a bread tasting at home with different flours from the mill. Ruby Lee came out on top with Yecora Rojo as a near tie.

BSM Reviews

See what customers say

2935 reviews
Upped the game for my favorite Whole Wheat Sourdough Sandwich Bread

I went back to sourdough after many years like so many others in 2020, in March. I had a good Sourdough Whole Wheat Sandwich recipe and tried the Marquis on a search for the the best. It came out so much better than the previous loaves which were good - now its great!

Even if I made a mistake, its worth it

Quick little fact: Not all corn pops, crazy huh!? Anyways I bought this corn for one reason, but even if I can't use it for that particular reason, it's amazing quality. I will be using this to plant outside and make some tortillas and posole. An A+ in my book!

Great flavor…a complementary flour

Really like Sonora…made the yeasted loaf bread recipe on this site and it came out OUTSTANDING. It casts a yellow tone, almost like an egg bread …

I also made Sonora and Yellow Cornmeal Pancakes this weekend…WOW!. Super soft, cake-like…yep, added blueberries and some maple syrup, with a banana sideline. GREAT! Try It!

Robust stuff!

You really know you're eating corn bread when you use Oaxacan Green. I used my traditional cornbread recipe using this cornmeal, all-purpose flour, sugar, salt, baking powder, eggs, milk, melted butter and Crisco just to see how it compares to yellow cornmeal from the store. This Oaxacan Green cornmeal doesn't disappear into the batter, but stands out in the bread, announcing "I am here!" The texture is heavier, denser, and more substantial than regular cornmeal, and it took a bit longer to bake. It is quite filling too -- not so much an accompaniment to a meal but a meal itself. . One piece was lunch! I think this cornmeal was not ground to dust, like most cornmeal, so it holds its flavor, texture, and personality much more. Great stuff! And something different! There will be no boring corn breads in this house from now on.

Great garbanzo beans!

Great texture and taste to eat whole, for instance on salads. Also great for hummus.