"ultra-grain"

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cecilB on 8 Mar 2007 at 18:22

Hey, can anyone tell me about "ultra-grain?" At the Sam's here in Topeka, KS, they have unbleached flour - that excited me at first, and then I read further and it said something about new ultra-grain developed to make the same goodies, but with more nutritional value as a whole grain product - something like that.

What do you all know about it?

Cecelia

Cecilia, I recently purchased some of the same flour from Sams. It is made by ConAgra. The "Ultragrain" is their trade name for a whole wheat flour milled from a high-protein, hard white wheat. The flour, then, is a blend of regular unbleached AP flour (about 70%) and the whole-wheat Ultragrain flour (about 30%). No bleach, no bromine, no malt, no additives of any kind. Plus, you get a bump in nutritional value from the inclusion of the whole wheat flour. I have used it in two different bread recipes with good results. My sourdough starter seems happy to be fed with it, too. I hope they are still selling it when I need to get more. Another poster was also pretty happy with it, as noted here: http://www.thefreshloaf.com/node/1949/ultra-grain-flour PMcCool
I also bought some a week ago and have to get more tomorrow, I give away a lot of bread and everyone has loved this more than the other WW I was making. Seems to make a much more tender loaf and has a nice taste to it. I have 6 loaves rising right now to give to the monastery here in town tomorrow. The price on it is good too, I think I paid around $4.00 for the 2 ten pound bags at Sams. I used to use their High Gluten Bread Flour but it has taken a dramatic rise in price over the past few months so I decided to try the ultra blend when I saw it there. mattie