Yecora Rojo Wheat Berries (certified organic)


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 Bob Baker, 4 Generations Organic
  • This is a Modern grain.  Learn more.


  • Available types: Whole Berry, Whole Wheat Flour‘00’ Flour What is ’00’?
  • Protein: 13.5%
  • Flavor profile:  Buttery, creamy and malty
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads

    Customer Reviews

    Based on 18 reviews
    Dianne Bunting
    Grind Your Own Flour

    The wheat berries I have ground into flour and used so far are really terrific. The taste of this flour is not like anything that can be bought at a grocery store. If you are thinking about grinding your own flour, you won't be disappointed with these wheat berries.

    Lon L.
    Star of the show…

    … or supporting actor. I use this as the majority ingredient for whole grain wheat breads, or as the “bread flour” component in rye. It’s nice not having to use white flour.

    Always wonderful

    I love all the grains I get from BSM !! Y’all have wonderful service and great fast shipping and most of all the quality of the grains is always perfect. Thank you

    Debra Auden
    Keep those Yecora Rojo wheat fields producing!

    As long as this full flavored, high protein wheat is available at BSM, it will be in my order cart. I love the sweet malty, complex flavors developed after a long, cool fermentation and warm proof. Whether I'm baking at 100% whole wheat or basing the loaf with a medium protein white flour, this delightful grain never fails to perform.

    Lindsey Byers

    Works so well with the bread recipe I have! Highly recommend!