Wheat berries- what kind? where to buy?

hard winter wheat
buy organic at a coop store

The wheat berries are about the size of a raisin and are kind of purple. They will store for 10 to 20 years, if stored correctly. They will require a grinding mill, to make them ready for flour.

Here is a number for long term storage foods,
800-753-1981

Canned butter, Meats freeze dried, foods etc..

May YOU seek GOD diligently everyday, in JESUS name.

Depends on where you live.

In Tucson, Arizona, there is "The Food Co-op" where, likely, you could purchase this.

In Eugene, Oregon, there are wheat berries at Winco, in the bulk section, at a good price, and at Market of Choice, also in the bulk food section, and likely to have organic wheat berries, though it would likely cost more than at Winco.

You can plant the wheat berries, too... and sprout them or grow some wheat.

Also, you can buy wheat at Feed stores, in huge bags (25 - 50 lbs). The bags don't cost much, a few dollars or so. (Maybe $8?)

you can sprout the wheatberries using only dew
and eat them as veggies to get vitamins and protein

50 lb sacks of wheat are available at some rural general stores. Byler Supply & Country Store near Seymour MO advertises Bulk Food
"We stock 50 lb bags * Rolled Oats * Flour * Brown Rice * Wheat Berries * Popcorn * Natural Sugars

Perhaps there is a country store near you also?

just make sure they don't have pesticide on them
that would be bad for the health

Do they list what country they come from?
Hopefully China does'nt export them too!

I have been told that there is some kind of earth (dirt) to store them in to keep pests out.
The dirt is like crystals of sand with very jagged edges which tear pests like weavels to shreads, so they won't bother with it. Sorry, off the top of my head I can't remember the name.

Are there any places on the East coast?
What conditions does it take to grow?

do you eat wheatberries now? do you sprout them now? do you grind them into flour now? then what the hell makes you think you'll want to muck-a-muck with that crap when society ends?!

store something you'll actually eat.

Im open to suggestions. What do YOU reccommend?

I bought 25 pound sacks of organic, hard red winter wheat. I'm a bachelor, and wasn't really much of chef...However, I now grind my own flour and make my own breadsticks, pizza crusts and other "short breads"... You haven't tasted good bread till you've made your own from scratch! It is definitely different tasting, but so much nutrition in fresh flour...and of course you can sprout the berries also..

Oh, don't do like I did and go the cheap route on the grinder...get a real one made out of cast iron..

That sounds great! What's the difference between that and wheat berries?
I agree, nothing like home cooked bread :)!
Will remember that with the grinder. Does it have to be seasoned, or would that promote bacteria?

Hard red winter wheat has the most protein value. You can also find white/golden wheat which is great for pastries and blending with hrww. I would buy organic for the best quality. If you live in wheat growing country, you might find a farmer or co-op that has organic stock.

If buying at a feed store, you definitely don't want any kind of "treated" seedstock.

For storage purposes you don't need diatomaceous earth; the crystals you refer to above. Just buy some food-rated paint buckets, or get some used; but be sure to use a new lid/new gasket for sealing. Buy a brick of CO2, and smash it into small pieces, add the pieces to the top area of a nearly filled bucket, put the lid on loosely. The CO2 is heavier than air, will settle/permeate the contents of your bucket, then you hammer the lid on tight, mark the contents and date your label; you are set.

If you are going to mill your wheatberries, buy a decent mill. Electric ones really are worth having unless you have lots of kid labor that needs a task to keep busy. A Corona is a very decent low cost manual grain mill. Buy the steel bur milling plates for longevity.

I should have made it more clear...The wheat you want to buy should be the berries...You don't want flour, as the clock starts ticking as soon as the wheat berries are cracked open...If I recall correctly, wheat berries were recovered from the ancient Egyptian pyramids that were still vital...

I store my wheat in the deep freezer...If you don't want to do that, I suggest buying one of the old time galvanized steel garbage cans, which you can still find at farm/ranch type stores...They're still made in the U.S.A.!!! Amazing huh? LOL

some recipes...

Title: Wheat Berry Whizzes
Yield: 35 Servings

Ingredients

1 1/3 c raw wheat berries (whole
1 wheat kernels)
4 c water for either soaking or
1 cooking the wheat berries
1 egg, lightly beaten
1/4 c oil
1/2 c whole wheat or all-purpose
1 flour
1 oil for brushing the tops
1 salt for the tops (opt.)

Instructions

"These crackers have an intense wheat flavor that comes from using the whole grain. Enjoy them alone or with fresh fruit, such as pears and peaches. 350~F. 25 to 30 minutes

Cover the wheat berries with the water and soak overnight. Or, if you want to make the crackers the same day, cook the berries in the water over a moderate heat for 20 minutes, or until they are tender. Drain the berries in a sieve for 10 minutes. They should be well drained, but not dry.

Preheat the oven to 350~F.

Put the wheat berries into the food processor and process them to a pulp. If you do not have a food processor, use your blender, processing about 1/3 cup at a time. Blend until there are no whole berries left. Place the pulp in a large bowl and blend in the egg and the oil.

With your hands, work in enough of the flour to form a dough that will hold together in a cohesive ball. Divide it into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to a thickness of 3/16 inch.

Cut the dough into 2- by 3-inch rectangles. With a metal spatula, transfer the individual crackers to an ungreased baking sheet. This dough has a tendency to tear before it is baked, so treat it gently. Be sure to cut all the way through the dough before trying to lift the crackers.

Brush the tops with oil and sprinkle lightly and evenly with salt, if desired. Bake for 15 minutes. Turn the crackers over, brush the tops again, and bake for another 10 to 15 minutes, or until they are lightly browned. Cool on racks. Yield: 30-35.

VARIATION: If you like cinnamon toast, try the following: After turning and brushing, sprinkle a little sugar and cinnamon on the freshly brushed tops and continue to bake as directed.

[link to recipes.chef2chef.net]

wheat berries are a good food for when stores stop stocking food
if that ever happens
you'll be glad you have some
anyone can sprout them now
they are a very healthy food
it's called wheat grass

Wheat Berry Waldorf Salad
[link to www.wholefoodsmarket.com]

BLENDER PANCAKES
[link to www.cooks.com]

I like the sound of this recipe...thanks....printing it now...

YUMMY... Thanks Yass! Luck to have a Whole Foods store nearby!

Welcome, welcome ... I wanna try those recipes too : )

'specially the crackers.

Here's a gooder: [link to www.jwmag.org]



Wheat Berry Salad


I first tasted wheat berries at my cousin's home in Minnesota many years ago. I had never heard of them before and could not believe I had missed out on something so delicious and healthy. This recipe is from The Spirited Vegetarian: Over 100 Recipes Made Lively with Wine and Spirits (Rodale Books), by renowned cooking teacher, author, and vegetarian gourmet, Paulette Mitchell. The book offers a tantalizing array of appetizers, soups, stews, salads, main courses, and desserts.

4 cups water
1 cup wheat berries, rinsed in cold water in a strainer
2 tablespoon olive oil
1 cup coarsely chopped red onion
2 cups sliced cremini mushrooms (about 6 oz.)
1/2 cup medium bodied, sweet and fruity white wine (like Gerurztraimer)
15 oz can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
2 tablespoons coarsely chopped fresh flat leaf parsley
salt
freshly ground pepper

In a large pan over high heat, boil the water. Add a dash of salt, and the wheat berries. When the water returns to a boil, reduce heat to low. Cover and simmer adding more water if needed until berries are tender, about 1 hour. Drain if needed and spread on a baking sheet to cool. Heat the oil in a medium saut pan over medium heat. Add onions and cook, stirring occasionally until translucent, about 5 minutes. Stir in the mushrooms and wine, then simmer, uncovered, stirring occasionally until the mushrooms are tender, about 8 minutes.

Transfer wheat berries to a medium bowl. Stir in the mushroom mixture and the remaining ingredients. Taste and adjust seasoning. Place in a covered container and refrigerate for at least 2 hours or for up to 3 days. Serve chilled or at room temperature. Garnish with parsley if desired. Serves 6.

© 2006 Paulette Mitchell

Correction. Wheat berries are the same thing as wheat kernels, and they are more the size of rice than raisins and, no, they are not purple.

I think you're talking about DE/Diatomaceous Earth. Must get food grade kind and not the kind they put in pools to kill algae. I use the stuff a lot myself.

Just wanted to mention that you can buy wheat that is nitrogen packed, eliminating those hassles...They'll stay fresh as long as you keep them cool and away from rodents...After I open up a sack or bucket, then I place it in the freezer...

thanks for all the info

is wheatgrass just plain old sprouted wheat? A friend was trying to tell me wheatgrass was a special type of wheat.

Yes, with diatomaceous earth, be very careful to get the food-grade kind!!!

Wheatgrass is just sprouted wheat groats. Any kind of wheat that has not been treated cam be sprouted for wheat grass.

It is difficult ferretting out grain growing information but here's what I can offer:

www.sproutpeople.com have seeds and great info on growing sprouts and wheat grass.

www.waltonfeed.com has an old timers section that has great info on growing wheat and harvesting it by hand for grain.

I personally have found that knowing when to harvest for grain heads was tricky to figure out but I have hulless oat schtooks(sp?) drying and I'll see what I get here soon.

My wheat is just getting ready to start making heads but our weather here has been cool albeit dry. But my wheat plots are small enough that I can water them for maximum yield (I hope!)

Run your searches on how to grow grain through several search engines like google, mamma, teoma, dogpile, etc. I've found it gives me some of the better links.

Also search out farmers from canada. they have great info on some of them but alot of them CANNOT ship seed to the US anymore. Some offer to try but offer no guarantees.

I'm sorry:) This is a serious post, but it reminds me of that commercial 'Berries and Cream'
[link to www.youtube.com]

I can't find wheat berries in my area.

I have also been wondering for those of us who do not have and can not afford a grinder to make flour if you can perhaps make bread this way. If someone tries it let us know if it works.

Soak wheat berries cook until tender about 1 hour.

drain liquid.

Process in blender.

Cool to almost room temp.

Add yeast, salt and a bit of sugar to get the yeast started.

Knead for 10 mins. or so. Or process in food processor until dough ball forms.

Let rise and knead again.

Form into loaf and let rise again.

Cook as you would normal bread flour dough.

I tend to think it will work but have no wheat berries to try it.

I think your idea would work. The important thing is ensure you crush the wheat kernels up, which I would think the food processor should do...Make sure you knead the dough long enough for the sticky gluten to form, then allow it to rise as desired....

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What are your thoughts on fidelity?