From Wheat Field to Delicious Bread: My Unforgettable Journey with Kansas Wheat & Red Star Yeast

Earlier this month, I embarked on an extraordinary adventure in the heartland of America, Kansas, thanks to an invitation from the Kansas Wheat Commission and Red Star Yeast. This wasn’t just any trip; it was a deep dive into the fascinating world of wheat, from the moment it’s sown in the ground to the delicious bread it ultimately becomes. Alongside a wonderful group of fellow baking bloggers, I experienced an immersive “Wheat2Bread” journey that took us through expansive wheat farms, a traditional stone-ground flour mill, a state-of-the-art wheat innovation center, and culminated in an inspiring afternoon of bread baking with the legendary Zoë François of ZoëBakes. The entire experience was a whirlwind of learning, discovery, and culinary delight, and I simply can’t wait to share every detail with you.

Witnessing the Wheat Harvest: A Journey to the Farm

Our #Wheat2Bread tour began with an early morning visit to Scott Van Allen’s picturesque wheat farm in Sumner County. While I’ve had the pleasure of visiting large-scale farms before, stepping into a vast wheat field for the first time was truly breathtaking. The sight of golden wheat stalks swaying rhythmically in the gentle breeze, set against an endless expanse of clear blue sky, was nothing short of mesmerizing. It was a powerful reminder of the natural beauty that underpins our daily bread.

Our timing couldn’t have been more perfect, as our trip coincided with the peak of the summer wheat harvest. We had the incredible opportunity to witness the harvest in action, riding alongside Scott in his colossal combine harvester. From the air-conditioned comfort of the combine, we gained an invaluable perspective on the efficiency and scale of modern farming. Scott, a passionate and dedicated farmer, educated us on the nuances of wheat cultivation, including the different varieties he grows – primarily hard red winter wheat, known for its high protein content perfect for baking sturdy breads. We learned about the intricate decision-making process farmers undergo when selecting from dozens of wheat varieties, considering factors like soil type, climate, and market demand. It was fascinating to see how technology, from GPS-guided machinery to advanced scientific research, has revolutionized wheat farming, making it more sustainable and productive than ever before. Scott’s commitment to his land and his craft was inspiring, offering a profound appreciation for the journey that flour takes long before it reaches our kitchens.

From Grain to Flour: Exploring a Stone-Ground Mill

Our next illuminating stop was Farmer Direct Foods, where we were warmly greeted by Bob Morando, who guided us through the intricate process of transforming raw wheat kernels into finely milled flour. This mill specializes in producing all-natural, stone-ground wheat flours using locally sourced wheat. Walking through the bustling mill, we witnessed the traditional methods that set stone-ground flour apart, preserving more of the wheat berry’s nutrients and creating a unique texture and flavor profile favored by many artisan bakers. Farmer Direct Foods not only produces its own brand of premium flour but also mills for other renowned companies, including King Arthur Flour, a testament to their quality and expertise.

What truly impressed me was their “Identity Assured” program. This innovative system means that every package of flour can be traced directly back to the specific farmer’s lot where the wheat was grown. This level of transparency and accountability offers consumers unparalleled confidence in the origin and quality of their flour, fostering a deeper connection between the baker and the farmer. It underscores a commitment to ethical sourcing and highlights the incredible effort that goes into every bag of flour we use for our cherished baked goods.

Innovation at its Core: The Kansas Wheat Innovation Center

From the fields and mills, our journey led us to Manhattan, Kansas, home to the impressive Kansas Wheat Innovation Center, nestled within the campus of Kansas State University. This cutting-edge facility was established by the farmers of the Kansas Wheat Commission, driven by a vision to advance wheat research and secure its future. Inside, we explored high-tech greenhouses and sophisticated laboratories, where brilliant researchers are tirelessly working to develop new and improved wheat varieties. We learned about advanced breeding techniques, including how scientists are able to introduce beneficial genes from ancient wheat varieties (some dating back over 10,000 years!) into modern strains. This groundbreaking work aims to enhance wheat’s resistance to diseases, improve its yield, boost its nutritional value, and adapt it to changing climates. It was an extremely fascinating glimpse into the scientific endeavors that ensure the continued availability and quality of one of the world’s most vital food crops, directly impacting the flour we choose for our baking.

The Grand Finale: Baking with Red Star Yeast & ZoëBakes

While every part of the trip was incredibly enriching, the final segment was undoubtedly my favorite. We spent a glorious afternoon in the state-of-the-art Kansas Wheat kitchen, immersed in the joy of baking with Red Star Yeast and the phenomenal Zoë François from ZoëBakes. Zoë has been a profound baking inspiration for me for many years, and meeting her in person, learning directly from her, and sharing a kitchen was an absolute dream come true!

Zoë introduced us to the revolutionary master bread recipe from her acclaimed book, Artisan Bread in 5 Minutes a Day. This method is a game-changer for home bakers, as it requires virtually no kneading. You simply mix the dough briefly, allow it to rise, then store it in the fridge for up to two weeks! This cold fermentation not only makes baking incredibly convenient but also develops deep, complex flavors in the bread. When ready to bake, you simply portion, shape, rest, and bake. It’s an ingenious technique that allows you to create a vast array of breads from a single batch of dough, as beautifully demonstrated by the diverse selection in the photo below. Zoë masterfully guided us through shaping various bread forms, including classic boules, elegant baguettes, and other intricate designs. She also shared invaluable tips on scoring dough for beautiful patterns and using stencils to achieve unique decorative looks, transforming simple loaves into works of art.

We also had the pleasure of baking alongside Julene DeRouchey from Kansas Wheat, who introduced us to an enriched yeast dough. Unlike Zoë’s lean master recipe, Julene’s dough incorporates butter, sugar, eggs, and milk, resulting in a wonderfully sweet, tender, and rich texture. This versatile dough is perfect for crafting an endless variety of incredible sweet treats, from cinnamon rolls to braided pastries.

For a collaborative challenge, we split into groups to create a recipe using Julene’s enriched dough. I had an absolute blast working with Sally from Sally’s Baking Addiction and Stefani from Cupcake Project. Together, we decided to tackle a twist star bread, filling it with a delightful mixture of candied orange peel, brown sugar, and cinnamon. A twist star bread had always seemed intimidating to me, but under Julene’s guidance and with the collaborative spirit of our group, it proved to be surprisingly simple and incredibly rewarding to create. The intricate design and aromatic filling made it a true showstopper. I’m already planning to share a detailed recipe and step-by-step tutorial for this beautiful bread in the near future, so make sure to stay tuned!

The collective output from our group baking session was nothing short of spectacular. Just a sampling of the goodies included a rich Nutella babka, a delicate cinnamon star twist, fluffy raspberry-filled doughnuts, our aromatic orange-cinnamon-brown sugar star twist, a vibrant raspberry cream cheese braid, fragrant chai spice and sugar doughnuts, and a decadent cherry chocolate braid. The kitchen was filled with intoxicating aromas, and the table laden with these beautiful creations was a sight to behold. After snapping a few quick photos to capture the moment, we eagerly dug in. And wow, every single treat was absolutely incredible. The taste, the texture, the pure joy of sharing freshly baked bread – it was an experience I’ll never forget. I’m pretty sure heaven will be filled with beautiful, delicious breads just like these.

Red Star Yeast has long been one of my most cherished partners, and it was such a treat to spend these few days with their team, gaining an even deeper understanding of the magic of baking with yeast. If yeast breads still seem a bit daunting, I wholeheartedly recommend trying their Platinum Yeast. It’s truly a game-changer, helping your bread achieve its very best results every single time, with robust and reliable leavening. Keep an eye out for some exciting new yeast products from Red Star coming out this fall!

An Unforgettable End to Our #Wheat2Bread Adventure

And with that final delicious flourish, our unforgettable #Wheat2Bread tour came to an end. It was a journey that not only deepened my appreciation for the intricate process of bringing wheat from the farm to our tables but also ignited my passion for baking even further. The camaraderie with fellow bloggers, the expert insights from farmers and researchers, and the invaluable baking lessons made this an experience I will cherish for a lifetime.

A massive thank you goes out to my fantastic new friends at the Kansas Wheat Commission and my long-standing partners at Red Star Yeast for orchestrating such a comprehensive, inspiring, and truly wonderful trip.

I also extend my sincere gratitude to my fellow baking bloggers, whose talent, energy, and friendship helped make this trip such a memorable experience: Sally from Sally’s Baking Addiction, Stefani from Cupcake Project, Lori from The Kitchen Whisperer, Kristin from Baker Bettie, Abby from Heart of a Baker, Adriana from Adriana’s Best Recipes, Jamie from Love Bakes Good Cakes, and Jessica from A Kitchen Addiction.

To see even more highlights and behind-the-scenes moments from our incredible tour, I encourage you to explore the #Wheat2Bread hashtag on Instagram!

Disclosure: This trip was generously sponsored by the Kansas Wheat Commission and Red Star Yeast. As always, all opinions expressed are entirely my own. I am grateful for the opportunity to partner with brands I genuinely believe in and whose values align with my passion for quality baking.