King Arthur Baking Company has launched its Regeneratively-Grown Climate Blend, a blend of wheat varieties grown using regenerative practices that help farmers improve soil health and farm resilience.
The regenerative flour offers a rich, nutty flavour and tender texture and can be used in any recipe that calls for whole wheat flour, including bread, muffins, scones and other beloved baked goods.
The certified regeneratively grown flour was created in collaboration with the Washington State University Breadlab, an organization that breeds wheat varieties that are better for the soil and encourage sustainable farming practices. Climate Blend is a unique blend of wheat varieties developed by the Breadlab that were created with soil health in mind. Among these is an innovative perennial wheat which will grow back naturally without needing to be planted again for 2-3 years.
The wheat for this batch of Climate Blend was grown in North Dakota and Montana by multi-generational farmers who are looking to change the way that they grow their crops and steward their land, Brock Linker and Brandon Bock.
“I wish all farmers knew how rewarding it is to ‘farm with our eyes wide open,’” said Brandon Bock, operator of Bock Farms in North Dakota in a press release from King Arthur Flour. “Originally, I farmed to grow as much yield as possible with the sole desire to make money for my family. Now, my main priority is to take care of our soil, our community, and human health.”
In an effort to provide transparency and accountability around regenerative agriculture practices and impacts, Climate Blend is a certified regenerative flour by third-party organization, Regenified.
