Yecora Rojo Wheat Berries (certified organic)

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

Yecora Rojo is a standout performer for bread making; it is texturally smooth and lightweight, while exuding buttery and creamy flavors that enhance the end results of any baked item. Out of all the varietals we offer, Yecora Rojo is a Mill favorite! It can be used as bread flour in any recipe. Learn more about it in this video.

A favorite of West Coast artisan sourdough bakers, like Tartine, Yecora Rojo was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican ministry of Agriculture in Mexico. It was first received in California in 1970.

  • Class: Hard Red Winter Wheat
  • Grown in:Alva, Ok by 4 Generations Farms
  • This is a Modern grain.  Learn more.


  • Available types: Whole Berry, Whole Wheat Flour‘00’ Flour What is ’00’?
  • Protein: 15.5%
  • Flavor profile:  Buttery, creamy and malty
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads
Our whole wheat and rye berries and corn kernels are natural agricultural products. We rigorously clean and inspect every product, but removing all foreign material is impossible. Please inspect your grain prior to cooking or milling. 



    Customer Reviews

    Based on 31 reviews
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    R
    Ron Chips
    Yecora Rojo Wheat Berries

    Spouting some for my wheat bread made with the same flour.

    R
    Russell Southcott
    Good wheat flavor

    The flavor is darker than white flour and sweet not harsh. Makes a delicious wheat sourdough bread.

    p
    paul steensland
    No Going Back!

    My wife bought me a grain mill for Christmas several years ago. I have been baking sourdough since 1978, but never used freshly ground flour before. I discovered your company after reading about it on the Perfect Loaf website. I have now baked 6 loaves, using fresh ground flour in both the starter and the dough. Friends and family declared it the best I have ever done! It has made a difference in taste, texture, crumb and oven spring! I will never go back to straight commercial flour. Great stuff!

    G
    George Karmazyn
    Dense Bread

    I grind flour and Yecora , Einkorn , Spelt, Rye make a nutritious bread but not much rise or gluten . I thought Yecora will take the place of bread flour but not really.
    Maybe I should get soft wheat but also maybe my grind is not fine enough .

    Hi George! Yecora is a very flavorful hard red wheat that is great as a bread flour (soft wheats are better suited to delicite items like muffins and cakes). If you are also adding in Ancient Grains like Spelt or Einkorn, these varieties have a very differnt protein structure than wheat and will likely add density to your loaf. We reccomend replacing no more than 30% of your wheat flour with Ancients for best results. ~Team BSM

    a
    art zeiner
    Great Sourdough

    I mill my own wheat. Yecoro Rojo has great flavor and is very good for bread.