This year at Proof, we began utilizing our stone flour mill to integrate several varieties of heritage grains in our products, a significant step towards our goals of enhancing product quality and deepening our connection to traditional baking methods. The mill enables us to work with a variety of grains, including heritage grains and ancient varieties, which not only expands our product range but also supports agricultural biodiversity. Through this initiative, we're aiming to create breads with more complex flavors, potentially higher nutritional value, and a stronger link to sustainable farming practices.

Proof's stone flour mill was first established at our newly opened Shea location in June of 2023.

We are also passionate about sharing the joy and craft of breadmaking with our customers. That's why we've launched a line of retail flour and grain berries, allowing home bakers to use the same high-quality ingredients that we do. Our retail products include a variety of heritage and ancient grains, carefully milled to retain their nutritional value and distinctive flavors. By providing these ingredients, we aim to empower our customers to create their own artisanal breads at home, deepening their connection to the traditions and practices that define exceptional baking.

Product Overview

All of the below products will be available at all of our brick-and-mortar locations.

Central Milling

Proof Flour Mill

Grain Information

Khorasan

First Cultivated Date

Khorasan wheat is an ancient grain believed to have been first cultivated over 5,000 years ago in the Fertile Crescent, specifically in regions that are now part of modern-day Iran and Egypt.

Background and History

Khorasan wheat is a large-grained wheat with a rich history. It was brought to the United States in the late 20th century and has since gained popularity among health-conscious consumers and artisan bakers. Its name, "Khorasan," is derived from a historical region in Iran. The grain has been valued for its rich flavor and nutritional content, and it is often associated with traditional and ancient grain varieties. Khorasan is also known as Kamut, which is a trademarked name tied to a specific company. 

Prominence

Khorasan is prominent in North America, especially in organic farming and specialty baking. It's also valued in parts of Europe for its ancient heritage and nutritional benefits.

Flavor Profile and Characteristics

Khorasan has a rich, buttery flavor with nutty undertones. It has a slightly sweet taste and produces a golden-colored flour. In breadmaking, Khorasan adds depth of flavor and a chewy texture. It has a moderate gluten content, which makes it suitable for breads, but often benefits from blending with other flours for optimal rise and texture.

Proof began utilizing in-house stone-milled Khorasan in Fall 2023, where it is incorporated in the form of a scald for our Khorasan Sourdough.

Source

Our Utah (Central Milling) grains are certified organic and come from a variety of farmers in the intermountain states. 

 

 

Rouge de Bordeaux

First Cultivated Date

Rouge de Bordeaux is a heritage wheat variety that dates back to the 18th century in France, though its cultivation likely started earlier.

Background and History

This heirloom wheat is known for its deep red-colored grain and its origin in the Bordeaux region of France. It was widely cultivated in the region for its adaptability to the local climate and its distinctive qualities in baking. However, like many traditional grains, it saw a decline in cultivation with the rise of modern wheat varieties.

Prominence

Rouge de Bordeaux is primarily grown in France and has seen a resurgence among artisan bakers and farmers in the United States who are interested in heritage grains and their unique characteristics.

Flavor Profile and Characteristics

Rouge de Bordeaux has a robust, earthy flavor with hints of spice and cinnamon. It produces a slightly darker flour with a reddish tint and adds complexity to the taste of bread. The wheat has a medium gluten content, making it versatile for various types of bread, particularly those with a more rustic, hearty profile.

This grain was most recently implemented in our Country Sourdough recipe, which shares its dough with many other items in our menu.

Source

Our Arizona grains are grown by Sossaman Farms, and cleaned by Grain R&D in Queen Creek. While these grains are not certified organic, we can verify that the growers do NOT utilize glyphosate (a harmful pesticide). 

 

 

White Sonora

First Cultivated Date

White Sonora is one of the oldest wheat varieties in North America, first cultivated in the 1700s by Spanish missionaries in the Sonoran Desert region, which spans parts of the southwestern United States and northwestern Mexico. This is an Arizona grain with a history in this region that pre-dates our nation.

Background and History

White Sonora wheat was a staple in the diets of indigenous peoples and settlers in the Sonoran Desert region. It is a soft wheat variety that thrived in the arid climate and became an integral part of regional agriculture and cuisine, particularly in the production of tortillas and other flatbreads.

Prominence

Today, White Sonora is experiencing a revival among artisan bakers and farmers who value its history, flavor, and adaptability. It is particularly prominent in the southwestern United States and northern Mexico.

Flavor Profile and Characteristics

White Sonora has a mild, sweet flavor with a slightly nutty taste. Its soft texture makes it ideal for tortillas, pastries, and softer breads. When used in breadmaking, it creates a tender crumb and a light, airy loaf. It has a lower gluten content, so it's often blended with other flours for bread that requires more structure.

Source

Our Arizona grains are grown by Sossaman Farms, and cleaned by Grain R&D in Queen Creek. While these grains are not certified organic, we can verify that the growers do NOT utilize glyphosate (a harmful pesticide). 

 

 

Rye

First Cultivated Date

Rye is believed to have been first cultivated around 4,000 years ago, with its origins traced back to Eastern Europe and Southwestern Asia.

Background and History

Rye has been a staple grain in regions with harsh climates, particularly in Northern and Eastern Europe, where it has been a crucial crop for centuries. It is well-suited to colder climates and poor soils, making it a resilient crop that has historically been essential in countries like Russia, Poland, and Germany. Rye was often grown as a hedge against the wheat crop. If the wheat crop failed, which it did from time to time, people could often rely on the Rye crop coming through. 

Prominence

Rye remains a central ingredient in traditional breads in Eastern Europe, Scandinavia, and Germany, where rye bread is a dietary staple. It's also gaining popularity in North America among artisan bakers.

Flavor Profile and Characteristics

Rye has a strong, earthy flavor with a hint of sourness, particularly when used in sourdough bread. It produces a dense, dark bread with a hearty texture and distinctive taste. Rye flour has low gluten content, so breads made with rye tend to be denser and chewier. It’s often combined with wheat flour to create lighter loaves.

Currently, rye flour is utilized in all of our pizza dough, and rye starter is used in our base Country Sourdough recipe, which shares its dough with all its inclusion variants.

Source

Our Utah (Central Milling) grains are certified organic and come from a variety of farmers in the intermountain states. 

 

 

Buckwheat

First Cultivated Date

Buckwheat is actually not a true grain but a pseudocereal, first cultivated around 6,000 BCE in Southeast Asia.

Background and History

Buckwheat has been a traditional crop in many parts of the world, including Asia, Eastern Europe, and Russia. It is often associated with peasant food, as it grows well in poor soils and harsh climates where other crops struggle. Buckwheat was a staple food in many traditional diets, particularly in regions where wheat and other cereals were less reliable.

Prominence

Buckwheat remains popular in Eastern Europe and Russia, where it is used to make blini, porridge, and noodles. In Japan, buckwheat is the primary ingredient in soba noodles. It is also used in gluten-free baking in Western countries.

Flavor Profile and Characteristics

Buckwheat has a strong, nutty, and slightly bitter flavor. It adds a robust, earthy taste to breads and has a unique texture. Buckwheat flour is gluten-free, so it’s often used in combination with other flours in breadmaking. It’s also known for its high nutritional value, including being rich in fiber, protein, and minerals.

Source

Our Utah (Central Milling) grains are certified organic and come from a variety of farmers in the intermountain states. 

 

 

Merchandising

• Flour should be grouped together by variety of wheat and separated by variation of grind. For example, all Rouge de Bordeaux should be merchandised together, but with distinct separation between the whole grain, sifted, and whole berry variations. 
• Unless BOH space dictates, it is preferred to maintain 1-2 bags of each flour variety/variation on the shelf and having a backstock of flour nearby to sell behind the counter. This will prevent confusion while emphasizing the available flour options.

Frequently Asked Questions

Why do some types of grain, like Khorasan, Rye, and Buckwheat, not have a sifted variety available?

These grains are often sold as whole grain flours because their bran, germ, and endosperm contribute significantly to their unique flavors and baking characteristics, therefore sifting these flours would remove many of the components that are specifically sought after in these flour varieties.  Additionally, the structure of these grains makes them more challenging to sift without losing valuable parts of the grain, so we prefer to offer them in their whole form.

How should I store your retail flour and grain berries?

To maintain freshness and extend shelf life, we recommend storing flour and grain berries in an airtight container in a cool, dark place. If you don't plan to use them within a few weeks, storing them in the refrigerator or freezer is a great option to prevent spoilage and preserve their nutritional content.

What are the primary differences between the sifted and whole wheat varieties?

Whole wheat flour is the ground form of the entire wheat berry, which encompasses the bran, germ, and endosperm. The sifted varieties of this flour are derived from the same whole wheat base. However, during the sifting process, a certain amount of bran and germ is retained intentionally. About 15% of the largest and most coarse portions of the berry are removed in sifting leading to a finer and lighter whole grain flour. While the germ and bran are nutritious and flavorful, they contribute to a bulkier loaf with a denser crumb. Sifted flour allows bakers to develop a stronger dough and a lighter, airier crumb structure. 

Is there a difference between whole wheat and whole grain?

Yes. To understand the difference, you must first know that white flour contains only the endosperm, whereas whole wheat contains all parts of the wheat berry: the bran, germ, and endosperm. The process to make white flour involves stripping the berry of its bran and germ prior to grinding the flour. Steel roller mills do this extremely efficiently and represent the vast majority of the mills in our country. Whole grain refers to flours that include the whole wheat berry during the grinding process, resulting in whole wheat flour. Our sifted varieties use whole grain flour but are not considered whole wheat because we reserve some of the bran and germ during the sifting process. It is important to note that sifted flour and white flour are not the same. As opposed to white flour, sifted whole grain flour still contains a portion of the bran and germ, resulting in a more nutritious and complex flour that can still deliver a tall loaf of bread. Whole grain means that all parts of the wheat berry are still present in the flour, but some portion of the bran and germ may have been extracted. Whole wheat means that no portion of the bran and germ were extracted. 

What does House Milled and Stone Milling mean? What are the perks?

House milled means we mill our own grain to be used in our breads. At our Shea bakery location, we have a stone flour mill that we use to accomplish this. The mill is made by New American Stone Mills out of Vermont and represents a movement towards regenerative farming and close to home sourcing.  The main alternative is a steel roller mill, which is more efficient at milling grain but separates the germ and bran from the endosperm. Stone milling does not separate these components of the wheat berry and does not grind the flour so finely. The resulting flour is more nutritious and has a lower glycemic index. Stone milled flours have a deeper aroma and a higher nutritional content. Stone milling is the traditional method of making flour dating back to the beginnings of bread production, some 13,000 years ago. Steel roller mills became popularized during the Industrial Revolution and thus have only existed for a couple hundred years. 

What’s the best way to mill grain berries at home?

For home milling, we suggest using a countertop grain mill. These mills are designed to handle a variety of grains and allow you to adjust the fineness of the flour to suit your baking needs. Milling your own flour at home not only ensures maximum freshness but also allows you to experiment with different textures and flavors in your baking. Our favorite home mill is called a MockMill. 

Can I substitute your heritage grain flours in my existing recipes that call for All Purpose Flour, Bread Flour, Cake Flour, etc.?

Yes, but with some adjustments. Heritage grains can behave differently from modern wheat varieties due to their unique gluten structures and absorption rates. We recommend starting by substituting a portion of your regular flour with heritage grain flour and gradually increasing the amount as you become more familiar with how it affects your dough. You may also need to adjust the hydration level and proofing times.

Why should I choose heritage grains over regular flour?

Heritage grains are often richer in flavor and nutrition compared to modern wheat varieties. They are grown using traditional farming methods that promote biodiversity and sustainable agriculture. By choosing heritage grains, you're not only enjoying a superior baking experience but also supporting practices that are better for the environment and for the health of the soil.

Do your retail flours contain any additives or preservatives? Why are some marked as organic and not others?

No, our retail flours are free from additives and preservatives. Our Khorasan and Rye grains are certified organic. However, the Rouge de Bordeaux, as well as the Buckwheat and White Sonora, are not certified organic. This does not mean that there are harmful farming practices or pesticides used in our flour, but rather our contracted farmers have not gone through the formal, costly process required by the FDA to be certified organic. The same farmland that this grain was grown on has been in continuous production for over 100 years, a feat that is only possible through responsible soil maintenance, minimal tilling, and minimal inputs. 

What resources will Proof Flour Mill provide for home bakers looking to use the flour?

As a bakery, a flour mill, and an organization which produces a lot of educational content we are excited to bring all this together for our community. Beginning in September we will start to shoot intentional baking content from a home setting which will be published online for our flour customers. The content will allow bakers to bake with us utilizing our flour so they can make amazing baked goods from a home setting.