Yecora Rojo Flour (certified organic)

Try this flour in our RECIPES:

Naturally Leavened Sourdough Bread

Whole Wheat Cocoa Brownies

Bakery Joju's Pizza Dough

Rye Sandwich Loaf

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: Hooper, CO by Jones Farms Organics
  • This is a Modern grain.  Learn more.


  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 12%
  • Flavor profile:  Buttery, creamy and malty
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads

Remember! You don’t need a special recipeyou 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!

    Customer Reviews

    Based on 221 reviews
    Ann Olszewski
    Organic Yecora Rojo flour is great for bread and pizza

    Happy to be able to order 2.5 pound bags, best size for my baking needs. I use this flour for sourdough bread, focaccia, and pizza dough

    Marla Oughton
    Excellent flour

    The flavor of this flour is outstanding…my sourdough loaves have gone from good to great! I use the 00 flour in my sourdough.

    Douglas Lutz
    Best ever for flavor

    Weekend warrior baker using an outdoor wood burning pizza oven. Yecora Rojo produces a depth of flavor unrivaled by any previously used flours and I have tried alot of varieties. Thank you for all your hard work and contributions.

    Christine Malnati
    Awesome sourdough w/Yecora Rojo!

    I combined the Yecora Rojo with 20% Einkorn and encrusted it with chia seeds. Made a super flavorful, soft crust with thin chewy crust! Delicious. I’ll be buying more. I haven’t baked yet with the rouge de Bordeaux yet. Will soon.

    Paula West
    Yecora Rojo flour

    I used "00" flour and the whole wheat yecora rojo for my loaves. The texture and crumb were great. The flavor was a little sweeter and a bit nutty compared to the regular whole wheat grocery store flours I'm used to using. A real treat! I'll continue using it for my daily bread.