Mancan Buckwheat

Barton Springs Mill, Inc.

Danko Rye was developed in 1976 by the Polish Plant Breeding Institute, Ponzan, Poland. Our crop, grown in Tokio, TX exhibits bold aromas of cocoa and baking spice, resulting in complex, earthy breads and amazing pastas when sifted to '00'

Danko Rye

Organic

Conventional (Non-GMO)

Identity Preserved

Egyptian Hulless Barley was domesticated at the beginnings of farming in the Fertile Crescent, along with Einkorn and Emmer. In Egypt barley became so important a staple that it was celebrated as a symbol of Upper Egypt.
		
Barleys are officially (FDA) Heart Healthy due to their beta-glucan that lowers blood cholesterol and reduces the glycemic index. 

The maltose in barley makes for the fine flavor of barley flour, with which you can bake just about anything including rising bread, if you add any of our other hard red winter wheat flours. Use in recipes to make healthy, strongly aromatic foods. Also great for brewing!

Egyptian Hulless Barley

Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

Triumph 64 Wheat

Warthog Wheat

TAM 105 is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated. A good performing wheat that makes great bread, pizza, muffins, and cookies, with a relative neutral flavor that makes it suitable to mix with other high value wheats. Grown by a certified Organic farmer (since 1993) in Miles, Texas. 

Falling Number: 382
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

TAM 105 Wheat

Yecora Rojo Wheat

Turkey Red can be tracked to Crimea between the Black Sea and the Sea of Azov in the early 19th century and earlier to Turkey to the south of the Black Sea. Mennonite immigrants brought it to the United States in the early 1870s, introducing the areas surrounding Marian, Reno an dHarvey Counties in Kansas. It became the dominant hard red winter wheat in Kansas and throughout the Great Plains in the 1920s. 

Excellent "wheaty" flavor, very good milling and baking properties. Grown by Todey Menix in Lamesa, TX and Ralph Hoelscher (a certified organic farmer since 1993) in Miles, TX.

13.76% protein and 345 falling number
14.26% protein and 276 falling number
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

Turkey Red Wheat

Red Fife originated in the Ukraine and was brought to Ontario by farmer DAvid Fife in 1840. Red Fife was then grown in the US by Winconsin farmer J.W. Clarke in 1860 and remained popular for several decades. Despite the low protein percentage, it makes a strong dough and works well in pizza or bread, and 65% extraction and '00' work very well for pastry applications. 
		
This varieth exhibits the strongest wheat flavor of our offerings and is a mill favorite. Our Red Fife was grown in Tokio, TX.

Falling number: 345
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

Red Fife Wheat

This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux are noted for their nutty, sweet, rich flavor and exquisite aroma. The whole berries exhibit strong aromas of cinnamon and bakin spice!

Grown organically (but not certified) in New Braunfels, TX as well as in Lamesa, TX as certified organic. Specifications, respectively:

Protein: 15.47%
Falling number: 349

Protein: 14.02%
Falling number: 361
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

Rouge de Bordeaux Wheat

Sonora is one of the oldest surviving wheat varieties anywhere in North America. Predating Red Fife and Turkey Red wheat, it is a soft white, round winter wheat with pale red grains. While earliest records document its existence in the mountain plains of Sonora, Mexico in the early 1700s, the wheat surely predates that era by generations. It was widely planted in California in the early 1800s.

Sonora has a nutty, buttery flavor well suited for richly flavored breads, pastries and piecrusts. Grown in Lamesa, TX.

Falling number: 369
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

Sonora Wheat

Marquis is a cross between Red Fife and Red Calcutta, developed in Canada in 1906. It accounted for 11 million acres of wheat grown in the US by 1919. 

This hard red wheat has excellent milling and baking properties. It has a similar flavor profile to Red Fife, but milder, and makes a stronger dough. Our Marquis was grown by a farmer in Tokio, TX and a farmer in Lamesa, TX. Specifications respectively:

Protein: 11.35%
Falling number: 326

Protein: 14.93%
Falling number 359
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

Marquis Wheat

Ethiopian Blue-Tinge Emmer is one of three ancient grains (along with einkorn and spelt) that constitute farro, first cultivated 9,600 BC in the Fertile Crescent. 

Emmer has different gluten molucules from wheat, and can't be used alone to make a rising bread. However, the applications for this delicious and uniquely flavored grain are endless--mixing this flour with any of our hard red winter wheat flours for fast rising yeast breads. It also makes great pasta, and is great cooked as a whole grain breakfast cereal. Additionally, Emmer is an antioxidant and a great source of protein.
		
Whole berries available. Flour is available as Whole Wheat, 85% extraction, 65% extraction or Type 00

Ethiopian Blue-Tinge Emmer

Open pollinated, organic and grown by a cooperation of farmers in the panhandle of Texas and New Mexico.

Open Pollinated Yellow Corn

Wrens Abruzzi Rye has a subtly sweeter profile than other offerings, but in no way should be excluded from savory applications. A favorite of bakers and distillers alike.

Wrens Abruzzi Rye is a selection of the much older Italian Abruzzi rye. It was developed in 1953 in Georgia as an early winter rye with superior performance.

This is a mild rye. If you are looking for a strong rye, try our Danko Rye.

Protein:  Protein % is not indicative of rye’s baking performance, therefore we do not test for it.  

Flavor profile: subtly sweet, but still good for savory applications

We love it added to: Breads, Brownies, Cookies, Distilling, Pancakes, Pasta, Pastries, Pâte Brisée for Shortbreads, Pie Crust, Rolls, Sourdough Starter (makes your starter more active), Tarts

Wrens Abruzzi Rye

Iron and Clay Cowpeas

Bloody Butcher is a deep red to burgundy colored dent corn, developed in Virginia in 1845. Bursting with corn flavor, this variety is ideal for cornmeal and grits. Our Bloody Butcher corn was grown in Rockdale, TX.

Heirloom Bloody Butcher Red Corn

Open Pollinated White Corn

Precursors of this strain of flint corn have been raised continuously for 800 years on the mesas of northern Arizona. Used by the Hopis to make ceremonial Piki Bread. Hopi Blue makes an excellent cornmeal for blue cornbread. Whole kernels are nixtamalized for masa to make blue tortillas. Grown in Rockdale, TX.

Hopi Blue Corn

Valencia Peanuts

Hulless Oats

We are an artisan mill, specializing in stone-milled heirloom and landrace grains. Many of these were grown here in Texas in the early 1900s, and we are now working with Texas farmers to grown them here once again.

All of our farmers utilize sustainable organic practices. We actively participate in the process, acting as our own seedsmen, providing seed stock directly to our farmers. The resulting crops come straight from the combine to our door. We then mill on demand for our wholesale customers, retail, and Austin area farmers' markets.

We offer whole grains and a wide array of whole grain and sifted flours for all baking, culinary, brewing, and distilling needs.

Stone-ground flour and ancient whole grains

Mancan is a mid-season buckwheat that was developed at the Agriculture Canada Research Station, Morden, Manitoba in 1973. It has a seed size 26% larger than the standard Tokyo variety. We mill the whole buckwheat with the hull on, and then sift to remove approximately 85% of the crushed hull material. What remains is a lightly speckled flour that retains the flavor and complexity of the hull without the gritty texture. Our Mancan buckwheat is grown by two brothers in Trilla, IL.