Fortuna is a hard red Spring wheat released by NDSU in 1966 with good protein, milling and baking qualites.

1.5 lbs of Fortuna in USPS small flat rate box, $10.00 includes free shipping.

10 lbs. of Fortuna in USPS medium flat rate box $40.00 includes free shipping.

20 lbs. of Fortuna in USPS large flat rate box $60.00 includes free shipping.

Fortuna Spring wheat amount


Fortuna Spring wheat


Homemade “Fortuna” Wheat Bread


One of the joys of baking bread has been experimenting with our own Montana grown grains fresh from the harvest fields. Fortuna spring wheat has a light color and grinds into soft flour with good baking qualities which makes a very satisfying roll. We use a WonderMill on the pastry setting and like to grind the wheat into flour early on baking day or grind a larger batch and immediately freeze the flour we don’t need so it doesn’t get rancid because it contains the whole grain including the natural oils. A great tip for working with fresh whole wheat flour that I was given by a seasoned baker is to pour very hot water over the flour, stirring it in to a nice consistency and then later add it to the yeast mixture. This works wonders on opening up the whole wheat flour and giving you nice, spongy dough. My favorite recipe for wheat bread is as follows. I’ve used this dough for dinner rolls, cinnamon or caramel rolls or apple dumpling rolls. Have fun!



1 Tbsp. yeast

2 Tbsp. honey

3 cups Fortuna spring wheat flour

3 cups white flour

cup honey

2 cups very hot water

2 tsp. salt

cup warm water

3 tsp. butter


Grind Fortuna wheat and measure 3 cups in a bowl. Add the 2 cups very hot water and stir thoroughly and let cool. Mix the yeast with cup warm water, 2 Tbsp. honey, 2 tsp salt and let soften for 20 minutes. Mix the cup honey and 3 tsp. butter (warm to blend either in the microwave or stovetop). After 20 minutes mix all ingredients together into a nice dough. You may need to add another cup or so of white flour depending on your area’s humidity to get good dough. Knead and let rise for 2 hours. Punch down and make into dinner rolls, cinnamon rolls, etc. and let rise 30 minutes and bake at 350 degrees until golden brown. Remove from the oven, coat top of rolls with melted butter, turn out to cool and enjoy! These rolls will keep nicely for a few days in a covered container and the dinner rolls also freeze well. This recipe is enough for one pan (9 by 13) of dinner rolls plus one pan (9 by 13) of cinnamon rolls.



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