organic high protein bread flourhigh protein bread flour detailSourdough-Sandwich-Bread_Loaves_Product_SquareNYABS-Bagels_Product_SquareStrong Bread Flour Loaf5#-Bag-Mock_Hi-Protein-Bread-Flour_Back5#-Bag-Mock_Hi-Protein-Bread-Flour_Side_Right5#-Bag-Mock_Hi-Protein-Bread-Flour_FrontOrganic High Mountain Hi-Gluten Flour - 50 lb. Bag

Organic High Mountain

Unbleached high-protein bread flour

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LB Bag (0 KG) $ $9.94
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This unbleached organic high-protein bread flour is made with 100% Dark Northern Spring Wheat grown in the deep volcanic soil of the Pacific Northwest. We use only the best organic spring wheat for superior performance in hi-gluten applications. This high-protein flour (also known as “hi-gluten” or “strong” bread flour) is ideal for bagels, pan breads and focaccia, or for blending with lower-protein flour to add strength to sourdough and artisan breads.

The 25 lb and 50 lb bags of this flour are labeled with a sticker that states that this product is ‘Wheat Flour.’ Rest assured that these bags of High Mountain are white, unbleached flour — not ‘whole’ wheat flour. 

Featured Recipe

Sourdough Sandwich Bread

 View Recipe »

Baking Applications: Bread, Pizza, Sourdough
Product Attributes: High Protein, White Flour

Product Specifications

Protein / 13.5%
Ash / 0.60%
Varieties / Organic Dark Northern Spring Wheat & Organic Hard Red Winter Wheat
Treatment / None

Storage Recommendations

We recommend that you store this high protein bread flour in a cool and dry place. 65°F and 60% humidity is ideal. The flour will keep for 6 months to a year under these storage conditions. We also recommend that you store the flour in a sealed food-safe plastic container. Something like this will do fine.


100% Organic / Utah Department of Agriculture and Food (UDAF)
Kosher / Orthodox Union
Processed in an AIB Superior and SQF Certified mill

The Central Milling Difference