Wheat Berries, Hard Red, Camas Country Mill

Description

Our Organic Hard Red Wheat Berries are grown in the Pacific Northwest.

Wheat berry crops are either “spring” or “winter” crops. Typically the harder the berry, the higher the protein content. Since spring wheat generally has higher protein (i.e. gluten) and gluten is what allows dough its shape, elasticity, and rise; hard red spring wheat tends to be a better flour choice for sandwich-style bread. Winter red is wonderful for mixing with other types of flour to produce Old World style breads.

Wheat berries are the seeds of the wheat plant. Excellent for those with home grain mills—either in their dry state or sprouted—wheat berries are also delicious as a warm and hearty cooked breakfast cereal, and great in side dishes, salads, or added to breads (either sprouted or cooked).

To sprout wheat berries:

1. Soak ½ cup wheat berries in a quart jar of water for 8-12 hours (cover with cheese cloth and secure with rubber band). Store away from direct sunlight.

2. Drain off water, and invert jar in a bowl to remove any residual water. After 12 hours, rinse and drain again.

3. Rinse the seeds 2-3 times per day for 2-3 days. Drain well after rinsing. Once little tails begin to form from the seed, sprouting is complete.

4. Drain the sprouts well and transfer to a covered container. Sprouts will keep in the refrigerator for several days.

To make sprouted wheat flour, dry the wheat in a dehydrator, oven, or in the sun and grind into flour.