Our Bread Flour 00 is one of Wild Hive’s signature blends—crafted for strength, versatility, and exceptional dough performance. With 14% protein, this flour provides the structure needed for well-risen loaves while remaining finely milled and smooth to work with.

The “00” designation refers to the fine grind and level of sifting, resulting in a silky texture that hydrates evenly and develops strong, elastic doughs. This flour is designed to perform across a wide range of baking styles, from rustic hearth breads to soft sandwich loaves.

Because it’s a thoughtfully blended flour, it balances power with flexibility. Doughs made with Bread Flour 00 can handle higher hydration, longer fermentation, and frequent handling without breaking down—making it a reliable choice for both sourdough and yeasted breads.

Best for:
• Sourdough and naturally leavened breads
• Hearth loaves and bâtards
• Sandwich bread and rolls
• Focaccia and enriched doughs

Baker’s tip:
This flour thrives with longer fermentations. If your dough feels tight early on, give it time—strength and extensibility develop as the dough rests.

Freshly milled, carefully blended, and never bleached or enriched—this is a workhorse flour built for bakers who want consistency, strength, and great flavor in every loaf.

Our Multigrain Cereal is one of Wild Hive’s oldest and best-selling products—and for good reason. This hearty blend brings together cracked ancient grains and seeds to create a cereal that’s deeply nourishing, flavorful, and incredibly versatile.

The mix of Ancient and Heirloom grains includes Emmer, Einkorn, Rye, Spelt, Oats, Barley, Corn, Millet, and Flax Seed, each contributing its own texture and character. Cooked as a hot cereal, it’s rich, satisfying, and full of natural grain flavor. Used in baking, it adds depth, moisture, and structure to multigrain breads.

Because the grains are cracked rather than rolled or flaked, they retain their integrity and cook up with a pleasant bite. When soaked or cooked before baking, they integrate beautifully into doughs without weighing them down—making this a favorite among both home bakers and professional bread makers.

Best for:
• Hot cereal and porridge
• Multigrain and seeded breads
• Soaking and adding to sourdough or yeasted doughs
• Grain bowls and savory sides

Baker’s tip:
For bread baking, soak or cook the cereal first until tender, then cool before adding to dough. This improves texture, prevents dryness, and helps the grains blend evenly into the crumb.

Wholesome, time-tested, and made with intention, this multigrain cereal reflects Wild Hive’s commitment to flavor, tradition, and real whole grains—one spoonful or loaf at a time.

Our All-Purpose Flour is a versatile, freshly milled blend designed to handle a wide range of everyday baking. With a balanced 11.5% protein, it sits right in the sweet spot—strong enough for structure, yet tender enough for soft textures.

This flour is milled from carefully selected whole grains and sifted to remove bran, creating a flour that’s easier to work with than whole wheat while still delivering more flavor and character than conventional white flour. The result is dough that’s predictable, forgiving, and flavorful.

Because it’s freshly milled and minimally processed, this flour absorbs water a bit differently than supermarket all-purpose flour. You may notice improved aroma, better fermentation activity, and a deeper wheat flavor in your finished bakes.

Best for:
• Pancakes and waffles
• Cookies and muffins
• Quick breads and biscuits
• Soft sandwich loaves

Baker’s tip:
If you’re substituting this flour for commercial all-purpose flour, start with the same hydration and adjust as needed. A short rest after mixing can help improve dough handling and texture.

Never bleached or enriched, freshly milled, and thoughtfully balanced—this is a true everyday flour for bakers who want better flavor without sacrificing versatility.