Yecora Rojo is a premium variety of hard red spring wheat, originating from Mexico. Designed for high performance and adaptability, this wheat was introduced to California in 1970 and quickly became a favorite among artisan bakers.
Known for its rich, nutty, and malty flavor, Yecora Rojo stands out for its strong gluten structure, making it ideal for bread baking, pizza dough, and other baked goods that require excellent elasticity and chew.
Celebrated for both its heritage and functionality, though not an ancient grain, Yecora Rojo continues to be a top choice for those who appreciate high-quality, flavorful wheat with exceptional baking performance.
Our Yecora Rojo hard red spring wheat berries are premium food grade, really for milling into flour.
- USDA Certified 100% Organic Yecora Rojo Hard Red Spring Wheat Berries. Premium food grade.
- Excellent for milling flour for baking, or used as a whole grain for salads, pilafs and soups.
- Packaged in sturdy paper bags to eliminate contact with plastic, maintain freshness, and reduce waste. Our packaging is designed to reduce wasted shipping carton space and ensure our customers get the most of the shipping.
- We recommend milling your own flour; the nutrients are better preserved and the flour is as fresh as it can be. Visit our Grain Mills page for the mills we recommend.
- Your purchase is always protected by our 100% Satisfaction Money-Back Guarantee.
- You can also apply for bulk or wholesale pricing if you want to resell, setup a group order, or order large quantities (over 1000LBS).
Certified 100% Organic & Glyphosate Free:
- All of our Yecora Rojo is grown without the use of herbicide, pesticides, or manufactured fertilizers.
- That means we also do not use Roundup®, fulvic acid, 2-4-D, or any other chemical.
- Not only do we NEVER use glyphosate but we also test our hard red wheat to verify that it is free of glyphosate!
Important Shipping Info:
- *Free Delivery is available on 48lb package to all 50 US states. PO Boxes do not qualify for free delivery.
- See our shipping policy page for details about shipping options available (including free shipping), countries we ship to, delivery to PO Boxes, and the best way to order so you get the most out of your shipping.
- Contact us if you would like pricing for shipping outside the US or Canada.
My first time trying this grain. So far so good! Always impressed by the quality from Grand Teton
I had read that Yecora Rojo was a mild wheat and light flavor and it was definitely that. Everyone that has eaten the bread made with this wheat has loved it. It mixed and baked up very well. The grains are beautiful.
Great product, secure packaging, clean berries without debris and fast shipping…can’t get any better than that!
My first time ordering, price was decent and grain is very clean.
This is my Go To wheat for my daily bread. I use the same recipe using hard white wheat and raw sugar when I want a lighter loaf or for pizza crust, but we prefer the darker and heartier version with hard red wheat berries and sorghum for our daily bread. Despite the darker color and richer flavor, the finely ground hard red wheat makes a very soft sandwich loaf. I cut the ends double thickness because we love those thick heels toasted. I probably have a lifetime supply of Grand Teton Ancient Grains hard red wheat berries stored in 2 gallon aluminized Mylar bags with oxygen absorbers. That’s food security! Whole grain bread is so wholesome and delicious, and it makes a very appreciated gift for friends and neighbors.
Whole Wheat Bread
4 cups hard white or hard red wheat berries
2 cups warm water
1 1/2 TBSP instant yeast
1/4 cup sorghum, molasses or honey
1/4 cup coconut oil
2 tsp salt
Mill wheat berries into the KitchenAid bowl and add the warm water. Mix with the dough hook to make a fairly uniform dry dough. Allow to rest, covered, for 30-60 minutes to autolyse. Add the yeast, sorghum, oil, and salt. OK to substitute sucanat or turbinado sugar with 1/4 cup water for the sorghum, molasses or honey. Knead on setting 2 for 10 minutes. The dough should be pulling away from the sides of the bowl. It should be slightly sticky. Too dry will make a dense loaf. Roll a golfball sized dough ball and stretch to ensure it becomes translucent without tearing, aka the windowpane test. Preheat the oven to 350 F. Oil loaf pans by hand. The coconut oil will prevent the dough from sticking to your hands. Turn dough onto a lightly floured bread board or clean silicone pastry sheet and form into two equal loaves, stretching the top and rolling under. Place into loaf pans and rise on the back of the stove while covered with a damp paper towel. When the dough has doubled in size in ~30 minutes, bake for 30 minutes. Remove from oven, margarine the tops, cover, and allow to release from the pans for 10 minutes. Turn out of the pans onto their sides on a rack, cover and allow to cool before cutting.
PRO TIP: Lodge cast iron loaf pans are wonderful!