Organic Whole Wheat Flour for Bread (Lacoste)

Our organic whole wheat flour for bread from spring hard wheat. Its a good source of fiber and high in manganese and selenium.

Hard spring wheat berries contain the most gluten compared to other wheat varieties. This makes it an ideal choice for the fluffiest bread.

Whole wheat flour is made from whole grain wheat and thus retains the nutrients found in whole grains. Whole grains have the 3 parts of the grain; The bran, endosperm and germ.

Whole grain flour health benefits come mainly from its high-fiber content. High-fiber grains help you with digestion, gut health, and weight management. The FDA even affirms that high-fiber, low-fat diets help reduce the risk of cancer and prevent coronary heart disease.

This organic flour can be used to make : baguettes and breads.

What is the difference between Hard and Soft Wheat?

• First of all, hard and soft don't refer to anything tangible you can see or feel. It has more to with milling resistance and gluten content. In a world where everything is becoming gluten-free we must not forget that gluten content of a flour is very important to determine its final use and performance.
• Hard wheat varieties are high in gluten and give bread dough more elasticity, which results in bread that holds shape when baked. It is also what is used in making pasta. Below is a list of common hard wheat varieties:
• Hard red winter wheat grows in the fall, and is ready for harvest the following spring. Full-flavored hard red winter wheat is the primary grain used for whole grain and whole wheat blends as well as all-purpose flours, making it a great fit for rustic breads like sourdough.
• Hard red spring wheat, with its high gluten content is ideal for breads and tensile pastries like croissants and doughs that rely on a texture with some elasticity, like pizza dough. Hard red spring varieties are typically grown in the spring throughout the northern reaches of the U.S. and Canada and ready to harvest in the fall.
• Durum wheat, also known as "pasta wheat" is the hardest of all the wheat strains, with a protein structure exemplified by the snap of fresh pasta and soft, pillowy nature of Middle Eastern or Mediterranean flatbreads. Semolina, which is often used to make couscous and some pastas, is composed of the leftover byproduct of the durum milling process known as "middlings", coarse particles of the cracked inner endosperm. Bulgur, made from the cracked and parboiled wheat berries of durum wheat, is a staple cereal grain in Levantine dishes like tabbouleh and kibbeh.
• Hard white wheat is lighter in kernel color and with a sweeter, more subtle flavor than hard red wheat cultivars, hard white wheat is typically milled whole, preserving its moderate protein and nutrient content. This type of wheat is used to make tortillas, pan breads, and some noodles.
• Khorasan wheat (also known by it's trademark name "Kamut") is a type of wheat that contains less gluten and more protein than regular wheat. Kamut also provides 8 of the 9 essential amino acids. It is gaining popularity as it can be used to make good bread while having a lower gluten content.
• Soft wheat varieties, with its lower gluten content, yields bread with a fine and easily crumbled texture. These flours are commonly used for cakes and pastries, or mixed with hard flour to produce softer bread. Below is a list of common soft wheat varieties:
• Soft red winter wheat maintains all the flavorful characteristics of the hard variety, but is far easier to mill and results in a finer "soft" texture that's best for products like cookies, crackers, and cakes.
• Soft white wheat is the go-to grain for all of the crumbly, meltaway pastries, yeast breads, and snack foods. Most cake and pastry flours are composed of soft white wheat, which is not colloquially denoted by season like the others, though there are different cultivars of soft white winter wheat and soft white spring wheat.

What is "Moulin Lacoste"?

• This historic mill was built in the early 1830s in Sainte-Claire (Chaudière-Appalaches) in Quebec. It was at the heart of the development of the parish of Sainte-Claire and the Abenakis. Over the years, grain for the animals and flour were ground there. They sawed wood, made boards, planks, beams and cedar shingles. At that time, the mill was driven by the water of the river, it was dependent on the rhythm of the river.
• The mill fell into a long lethargy during the 1970s. When the turbines gave up the ghost, the owners closed the mill. It was resurrected one fine day in April 1982 under the vision of Hubert Lacoste. He saw in the milling of grains on a stone millstone a way to give back its titles of nobility to the mill and to offer to everyone flour ground on stone millstones. A flour of the highest quality, allowing everyone to choose between so-called commercial flour and this noble product, which has existed for thousands of years as a staple food and a powerful support for daily activities.
• Under Hubert's leadership, thousands of tons of good flour have been produced. In 1986, the quality of these nourishing flours was certified organic. It was sold in Japan, Australia, France, Belgium and many parts of Canada and the United States. In the fall of 2015, after nearly 40 years of service to quality and wellness, Hubert retired.
• Today his son, Reno Lacoste who has taken over the reins of the company. He wishes to continue this tradition of quality that his father established and offer you organic stone-ground flours with the same passion that has animated and still animates my family.
• Lacoste flours are what you would expect from a high quality family mill with attention to details from grain selection to the final product.
• Grains are sourced in Quebec and Ontario with an emphasis on local farmers as much as possible.