100% 스톤 그라운드 홀 위트 밀가루, 2.27 kg

100% Stone Ground Whole Wheat Flour, 5 lb

5 lb

[Bob's Red Mill] 밥스 레드 밀

머핀, 쿠키 등 베이킹에 사용하세요. 

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모든 제품은 미국 현지에서 직배송 됩니다.

100% 통밀가루

미국 최고의 베이킹 밀가루

미국 최고 품질의 단단한 붉은 밀에서 맷돌에 갈려 나온 고급 통밀가루입니다.

밀 배아에서 나온 이로운 기름, 섬유질, 단백질 등을 제거하거나 따로 첨가하지 않았습니다.

머핀, 팬케익, 피자 크러스트 등 베이킹에 사용하셔도 좋습니다. 

NON-GMO 제품입니다.

An Employee-Owned Company
Bob's Red Mill®
To Your Good Health®

100% STONE GROUND
WHOLE WHEAT FLOUR

AMERICA'S BEST BAKING FLOUR™

BREAD BROWNIES MUFFINS
COOKIES PANCAKES ROLLS
BUNS BAGELS PIZZA CRUST

Premium whole grain baking flour stone ground from America's highest quality hard red wheat. It contains all the precious oil from the wheat germ, fiber from the wheat bran, and protein from the inner endosperm - nothing added or removed. For every whole grain baking delight, from rustic breads and hearty rolls to wholesome pancakes and nutritious muffins. Perfect results, time and time again.

- K PAREVE
- SOURCED Non-GMO PLEDGE

NET WT 5 LBS (80 OZ) 2.27 kg

DEAR FRIENDS,
There is something wonderful about baking. Watching dough rise in a warm oven, The aroma of fresh baked cookies wafting through the house. The beauty of a carefully frosted cupcake. All glorious, especially when shared with your dear ones. Baking is a creative __EXPRESSION__, an __EXPRESSION__ of love. Just as you would choose your words carefully in a heartfelt note to a loved one, you should also choose the best ingredients when you bake. That's why we work so hard to bring you the very best baking flour - because it is so much more than just food. Flour is a way share your talent, your bounty, your heart. May these precious gifts shine through in everything you bake.
Bob Moore

MORNING GLORY MUFFINS

• 2 cups Whole Wheat Flour
• 1 cup Sugar
• 2 tsp Baking Soda
• 1 Tbsp ground Cinnamon
• 1/2 tsp Salt
• 3/4 cup unsweetened shredded Coconut
• 3 large Eggs
• 1/2 cup Vegetable Oil
• 1/2 cup Applesauce
• 2 tsp Vanilla Extract
• 1 large Apple, grated (about 1 cup)
• 2 cups grated Carrot (about 2 large)
• 8 oz can crushed Pineapple, drained
• 1 cup chopped Walnuts
• 2 Tbsp diced Crystallized Ginger (optional)

1. Preheat oven to 350°F. Line muffin in with paper baking cups.
2. Whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir and combine. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add flour mixture and stir until just combined. Gently mix in walnuts and ginger.
3. Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Makes 12 muffins.

HONEY WHOLE WHEAT BREAD

• 1 cup water Water
• 2 1/4 tsp Active Dry Yeast (one packet)
• 1 cup Milk, room temperature
• 1/4 cup Honey
• 2 Tbsp Vegetable Oil
• 2 3/4 cups All-Purpose Flour, plus extra for kneading
• 1 Tbsp Salt
• 2 3/4 cups Whole Wheat Flour

1. In a large bowl or the bowl of a mixer, combine water and yeast and set aside for 5 minutes. Stir in milk, honey and oil. Add all-purpose flour and salt. Stir to combine. Add whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.
2. Knead dough until smooth and springy, about 10 minutes on medium speed. Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat. Cover and let rise until doubled in size, about 1 hour.
3. Transfer dough to floured surface. Divide dough in half and form into 2 balls. Preheat the oven to 425°F. Grease two 9x5-inch loaf pans. Gently press and shape each ball into a 9x9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 45 minutes.
4. Make 3 angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat to 375°F and bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely.
Makes 2 loaves.

OREGON TRAIL COOKIES

• 1 1/4 cup Whole Wheat Flour
• 3/4 cup Rolled Oats
• 1 tsp ground Cinnamon
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 cup Butter, softened
• 1/4 cup Peanut Butter
• 3/4 cup Brown Sugar
• 2 Tbsp Honey
• 1 Egg
• 1 tsp Vanilla Extract
• 1/2 cup Almonds
• 1/3 cup Pumpkin Seeds
• 2 Tbsp Flaxseeds
• 1/2 cup dried Cranberries

1. Preheat oven to 350°F. Grease 2 baking sheets.
2. Whisk together flour, oats, cinnamon, baking soda, baking powder and salt. Set aside. In a large bowl, beat butter, peanut butter, brown sugar and honey until smooth. Add egg and vanilla and beat until combined. Add flour mixture and stir until just combined. Gently mix in almonds, pumpkin seeds, flaxseeds and cranberries.
3. Roll dough into balls, about 2 Tbsp at a time and place on baking sheets, spacing 1 inch apart. Flatten each cookie slightly. Bake until golden brown, about 10 minutes. Cool on pan for 5 minutes.
Makes 20 cookies.

Caution:

• Store in a cool, dry place.
• Keep best refrigerated or frozen after opening.

INGREDIENT:

Whole Grain Hard Red Wheat.