Sequoia is a new WSU hard red winter wheat variety developed specifically for our dry ecoregion. It stands as strong, tall and red as it's namesake tree! Sequoia is great for all around baking, with less protein than Hollis, but more than a typical AP white flour. Sequoia has beautiful flecks of red bran when milled, that can be sifted out for a whiter flour, or left in for a homestyle feel. Sequoia has a robust and earthy flavor profile and is the best choice for your general baking use when you want to add some whole grain nutrition.
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