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Java Flour

Java Flour


Pizza, bread, and pasta. Very light and airy



smooth and light whole wheat


hard spring wheat



  • In the Kitchen

    The bread is the lightest I've ever made with heritage grain. Unusually light and airy, we have difficulty packing it down enough to get the bags to close.  It's also a very light-colored flour and makes a smooth, strong dough. An extremely rare spring wheat, thought to be the oldest variety traditionally grown in North America.

  • In the Field

    We first grew Java wheat in the Spring of 2017, from archived seed received from the USDA germplasm bank.  I was very impressed with the fast germination and growth, which is consistent with historical descriptions of this variety. It produces small, dark berries that resemble Einkhorn as much as they do modern bread wheat. 


    In 2019, the most challenging year we have experienced, Java wheat was the healthiest wheat in our field.  JB Clark, writing in the 'teens of the 20th Century, says it was probably the oldest Spring wheat being grown at that time. We harvested about 1/2 acre in 2022, and we intend to plant two acres next season.  Please enjoy this very interesting and amazing product from Wisconsin's past!

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