FRESH MILLED YECORA ROJO - HARD RED SPRING WHEAT
Yecora Rojo is a hard red spring wheat variety originally developed in Mexico and introduced to California in the 1970s. Known for its short stature, early maturity, and strong gluten-forming properties, it quickly gained popularity among artisan bakers. It thrives in semi-arid climates and is well-suited for regions requiring low vernalization. With a protein content typically around 13–13.5%, Yecora Rojo produces a strong, elastic dough ideal for structured breads. Its grain yields a finely milled flour that absorbs more water than average—earning it the nickname “thirsty flour”—and requires higher hydration in recipes.
What sets Yecora Rojo apart is its rich, malty flavor profile with nutty and buttery notes, offering more depth than many commercial wheats. It performs exceptionally well in sourdough, rustic loaves, pizza dough, pastries, and even cookies, either on its own or blended with other flours. Bakers often highlight its ability to produce loaves with a chewy crust, open crumb, and complex taste. Thanks to its versatility and performance, Yecora Rojo continues to be a favorite among small-scale millers, craft bakers, and chefs seeking flavor-forward, heritage-inspired wheat.
Sold in 1 lb paper bags, milled to order.
Double milled, unsifted 100% extraction whole wheat.
Organic certified wheat berries grown in Idaho by 6th generation farmer, Jade Koyle.
Independently tested glyphosate-free.
Yecora Rojo – Tasting Notes
Flavor Profile: Rich, earthy, and full-bodied.
Dominant Notes:
Malty – deep, slightly sweet undertone similar to toasted barley or malted grains.
Nutty – hints of almond or hazelnut, especially when baked into breads or pastries.
Buttery/Creamy – a smooth, almost dairy-like richness that rounds out the palate.
Toasty – enhanced when crusted or well-baked; think of roasted grain or wheat germ.
Texture in Baked Goods:
Chewy and structured crumb with good elasticity.
Slightly crisp crust when baked in loaves or rolls.
Aromatics:
Warm cereal notes with a subtle sweetness and an inviting, grain-forward aroma.
Yecora Rojo is chef Raya’s favorite wheat for fluffy, rich tasting focaccia, hearty whole wheat boules and paired with anything chocolate.
Yecora Rojo is a hard red spring wheat variety originally developed in Mexico and introduced to California in the 1970s. Known for its short stature, early maturity, and strong gluten-forming properties, it quickly gained popularity among artisan bakers. It thrives in semi-arid climates and is well-suited for regions requiring low vernalization. With a protein content typically around 13–13.5%, Yecora Rojo produces a strong, elastic dough ideal for structured breads. Its grain yields a finely milled flour that absorbs more water than average—earning it the nickname “thirsty flour”—and requires higher hydration in recipes.
What sets Yecora Rojo apart is its rich, malty flavor profile with nutty and buttery notes, offering more depth than many commercial wheats. It performs exceptionally well in sourdough, rustic loaves, pizza dough, pastries, and even cookies, either on its own or blended with other flours. Bakers often highlight its ability to produce loaves with a chewy crust, open crumb, and complex taste. Thanks to its versatility and performance, Yecora Rojo continues to be a favorite among small-scale millers, craft bakers, and chefs seeking flavor-forward, heritage-inspired wheat.
Sold in 1 lb paper bags, milled to order.
Double milled, unsifted 100% extraction whole wheat.
Organic certified wheat berries grown in Idaho by 6th generation farmer, Jade Koyle.
Independently tested glyphosate-free.
Yecora Rojo – Tasting Notes
Flavor Profile: Rich, earthy, and full-bodied.
Dominant Notes:
Malty – deep, slightly sweet undertone similar to toasted barley or malted grains.
Nutty – hints of almond or hazelnut, especially when baked into breads or pastries.
Buttery/Creamy – a smooth, almost dairy-like richness that rounds out the palate.
Toasty – enhanced when crusted or well-baked; think of roasted grain or wheat germ.
Texture in Baked Goods:
Chewy and structured crumb with good elasticity.
Slightly crisp crust when baked in loaves or rolls.
Aromatics:
Warm cereal notes with a subtle sweetness and an inviting, grain-forward aroma.
Yecora Rojo is chef Raya’s favorite wheat for fluffy, rich tasting focaccia, hearty whole wheat boules and paired with anything chocolate.