Yecora Wheat is a higher protein hard red bakers wheat with rich and robust flavours.

This wheat has been a passion project for Steve and Tan at Burrum Biodynamics with Nick and Jackie at Blue Wren Bakery, and the boundless enthusiasm and encouragement from the late John Reid from RedBeard.

Five years ago a tiny handful of seed was received from the Horsham Genebank, and Burrum Biodynamics set aside some land for trial plots, to grow , study and experiment with what will thrive in their climate, is harvestable and of course, flavour and nutrition. After many years of hand planting, weeding and harvesting, the seeds have been built up into a commercially viable crop, harvested by Steve this season and milled by Richard, Burrums on-farm Miller.

As bakers we hope to honour the many risks that our farmers take to create change, by baking a delicious loaf for you.

Thankyou to all our farmers, millers and bakers who are working towards a more diverse and robust regional grain economy!