Believed to be one of the oldest wheats grown in North America. Brought here by the Native Americans in Mexico. Can be documented as being brought from Magdalena Mission in Northern Sonora Mexico where it was grown since 1770. In California it followed the missions up the coast in the 1820s and was planted as a staple for making whole wheat tortillas.
Today most people use Sonora wheat to make a nutty, rich flavored bread, pastry or pie crust. Actually, it is fantastic in almost any baked good. It brings a flavor back that has been lost for many years.
Bakers can't get enough Sonora around here in the Wine Country and pay exorbitant amounts just to feature it on the menu. Lots of CSAs are learning that grain crops are a worthy addition to their business for just this reason. A few we know of actually have small mills and offer a bit of fresh ground flour to their patrons as part of the program.
Spring planted here in California. It really helps to plant a legume crop prior to planting wheat to ensure proper nitrogen levels and higher protein levels in your final wheat product. Disk the ground a few weeks before planting, allow the weeds to start growing and then disk again. This will allow the weed seed to germinate and be destroyed. Planting rate should be 50#s per acre unless your soil is sandy, fast draining or less fertile. Then plant 100#s per acre.
Sonora Wheat is Listed on the Slow Foods Ark of Taste
It goes without saying that this is a premier homestead wheat variety. After a few hundred years people are still crazy about it and rely on it for their source of wheat.
*** This wheat is VERY hard to find and when we do find a organic farmers growing it we cannot compete with local bakers paying exorbitant prices for it. People are wild about this wheat and while that is excellent, it sure makes acquiring it a challenge.