Modern wheat is very different from the wheat our ancestors ate. The developments in grain have made it difficult for some people to digest, but that doesn't necessarily mean they need to change to a gluten-free diet. If you've experienced negative health effects as the result of gluten intolerance, but miss your morning toast or favorite dessert, Sunrise Flour Mill's Heritage Flour products may be the answer. These superior stone-ground flours aren't just for those who experience problems with gluten. Many people use Heritage Wheat because it truly tastes like wheat and results in delicious pastries, breads, pasta and pizza. 

The Heritage-Wheat Renaissance

http://experiencelife.com/article/the-heritage-wheat-renaissance/

We Are Sunrise Flour Mill

It all began with our quest for a good loaf of bread. In retirement, Darrold, who had been doing most of the cooking for many years, decided he wanted to branch out into bread baking. He was trying to recreate the wonderful European breads he and Marty had eaten in their travels. We wanted whole wheat and the first 6 months saw most of the bread go in the trash as hard, tasteless and pretty much inedible. Looking into the history of modern flour milling and bread making, the more convinced we became that it was time to return to the basics. 

Descriptions of whole wheat flours became blurred in words and advertising jargon. It wasn't possible to know what percentage was whole grain, what the protein content was, when it was milled, what chemicals were used in the growing and milling process. Darrold started milling flour fresh and that made a big difference in his bread. No longer could the loaves be dual purposed as doorstops, but they had a much lighter texture and were getting a better oven bounce. Thus, Sunrise Flour Mill was born. We wanted to source our own grain so we know exactly the where the wheat comes from, and the process used for milling. We started selling at farmers markets. Concurrently Darrold, once very active, was becoming increasingly achy and more lethargic with new symptoms coming every few months including severe sinus problems, headaches, and myriad intestinal issues including gastric reflux so bad that he slept nearly sitting up for almost a year. He saw a number of doctors who could find nothing wrong and had him take a variety of prescription and over the counter medications with little relief. By the time his symptoms were so debilitating that he was spending most of his time either in bed or on the couch, he asked Marty to make an appointment for him at the Mayo Clinic. During two day-long visits there he saw a variety of specialists and, again, nothing could be determined through many images and uncomfortable tests. The recommendation was to continue using over the counter medications, one for each of his symptoms. Not long after that we met friends at an Italian restaurant known for gigantic portions. The next day he felt worse than ever and he starting thinking about all the people who would pass by our stall at the market saying they couldn't talk to us because they had gluten intolerance.

 As many people still think, we thought gluten intolerence was one in the long list of food fads that have been sweeping the country in the name of healthy eating and weight loss in the past few years. We went gluten free that day and within two days he felt better and within two months he was back to his old self. Marty had no expectations about eating heritage wheat since she didn't have symptoms, she thought, of gluten intolerance. After about 3 months she realized she no longer had the joint pain she'd been experiencing for the past several years. Since we'd gotten used to homemade bread, gluten free bread lacked both the taste and texture we'd come to love. As we ate more gluten free products we noted the long list of ingredients, added sugar and other additives that were on the list of things we'd been reading weren't so healthy. 

Darrold delved more into the issue and discovered that modern wheat is very different from heritage wheat, the kind we ate growing up before the “Green Revolution” of the 1950's which developed high yielding wheat, modern wheat. We tried several varieties and then we found two varieties, Turkey Red and Red Fife. They both baked and tasted like nothing we had been eating and Darrold could eat products made from them without getting sick. We changed all of our wheat over to the heritage varieties and almost daily hear from customers who are discovering they can eat heritage wheat but not modern wheat.

Our commitment to our customers is simply to provide the best and healthiest heritage organic grains we can find, and to provide education and on-going support for people who want to get back to home baking whether it be bread, pastries, cakes, cookies, pasta, or pizza.

 Our Products

Dear New and Returning Customers:

We are a small, but rapidly growing business. We have discovered that people often have questions before placing an order, or what they think they want often changes through discussion with us.

When you place an order it will come up as an email. This is correct. Please use the email to ask questions or to place your order. Emails are checked several times a day. Other sizes and prices are available for most products so ask if you don't see what you want.


Turkey Red Heritage Wheat Berries and flour now available in 50 lb bags and 2000 lb totes

You can also submit orders through:

INFO@SUNRISEFLOURMILL.COM

Please indicate if you live in the Minneapolis / St. Paul area, or if your order will require shipping.

We can then make sure you end up with exactly what you want. For most orders 20 lbs and under, we use flat-rate PO boxes which ship throughout the US for either $13.60 or $18.85. Payment options are via check or PayPal. You are welcome to view product pricing and weight below.

If you have questions, want commercial pricing, are interested in carrying any of our products in your retail space, or have an order that is over 20 lbs, please contact us via the above email and we'll be happy to respond as quickly as we can. Enjoy!

Marty and Darrold Glanville

OUR PARTNERS

Latest News

Sourdough Sweet Dough

USE SWEET DOUGH FOR DINNER ROLLS, CARAMEL ROLLS, CINNAMON BREAD, AND PASTRIES

1st day

Make a levain preferment:

20 – 30 gr starter

100 gr Heritage White Flour

75 – 100 gr water, non-chlorinated, 70 – 85 degrees F

Next day or after 12 hours

3-4 Tbsp             butter

*490g-520g       Whole milk (warm to about 90F)

2 Tbsp               cane sugar

1 Tbsp               Real Salt

800g                 Heritage White Flour

*Depends on how much hydration you have in your starter.  If it is highly hydrated and thin use a little less water, if it is very thick use a little more water.

Combine milk, melted butter, salt, and sugar with the levain and mix thoroughly.

Add the flour and mix at med low for 3 to 4 minutes until you have a smooth dough and the sides of the mixer are clean, or mix by hand until you have a smooth dough with good elasticity.

Place in refrigerator and bulk ferment for one or two days.

To make dinner rolls

Pour the dough out on a clean smooth surface. Knead and roll the dough out so there is a roll or mound from which portions can be cut. Cut and weigh about 100g (3 oz) portions. Roll each piece on dry counter until it rounds into a nice round ball. Place ball in a well greased pan. (Grease with butter and coconut oil). There should be a little room between them (about 1/4 inch).  Fill an entire pan so that as they rise they are supported. If there is dough left over get creative.  (I sometimes make a small loaf of cinnamon bread).

Cover with a cling wrap and let them rise to about double in size, it may take a few hours depending on the temperature of your kitchen.  Keep an eye on them.

Pre-heat oven to 350F. Remove the cling wrap and bake 20-25 minutes. Check the inner temperature of the rolls with a thermometer. When the inside temperature reads 195F they a done. Brush with melted butter immediately. Serve warm if possible.

They will keep for a few days in a plastic bag. Let them cool completely before putting them in the bag. They also can be frozen after they cool. Wrap in foil and then a paper bag. Thaw over night and refresh in a 350F oven for 3-5 minutes.

To make sourdough sweet dough pecan focaccia

Place dough in round pan

Melt together 1/2 stick butter, 1/4 C maple syrup

Dimple dough with knuckles or fingertips

Sprinkle 1/2-1 C pecans over the top

Drizzle with butter/syrup mixture

Bake at 300-320F for 20-25 minutes.  Baking at a higher temperature will cause the top to caramelize.

What People Tell US

There are just starting to be some good studies comint out about the positive aspects of heritage wheat over modern wheat.  We have lots of customers who give us feedback on their personal situations.  Here are some of them: I made challah with your refined heritage grain flour & shared it with a few glutenContinue Reading

Sourdough Focaccia

This has been a big hit at many of our sourdough classes. Day 1: Make a levain preferment: 25 – 35 gr starter 100 gr Sunrise Heritage White or Sifted Flour 75 – 100 gr water, non-chlorinated, 70-85 degrees F Mix thoroughly by hand so that all the flour and water are combined with theContinue Reading

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