Unbleached Malted All Purpose Flour
All-purpose flour with a quiet upgrade: a touch of malted barley flour mixed in, which helps yeast breads rise better and gives baked goods a warmer, slightly deeper flavor.
What It Is
This is unbleached all-purpose flour milled from hard red winter wheat, with a small amount of malted barley flour added. Unbleached means the flour kept its natural off-white color and a bit more of the wheat's own flavor. The malted barley contributes enzymes that feed yeast, which is why bread bakers often prefer it over plain flour.
At 10.5% protein, it sits right in the middle of the all-purpose range. Strong enough to give structure to a loaf, tender enough for biscuits and pie crust. It is a genuine workhorse flour that handles most of what a home kitchen asks of it.
What To Do
Use it anywhere a recipe calls for all-purpose flour. It works well in bread, muffins, pancakes, cookies, and pie dough. Yeast breads in particular benefit from the malted barley, so if you bake sandwich loaves or pizza dough at home, this is a good fit.
Store it in a cool, dry place in a sealed container. It keeps several months at room temperature or much longer in the freezer. If you pull it from the freezer, let it come to room temperature before baking so it does not chill your dough.
