Wheat berries
Posted by allisonwr on Apr 22, 2010 · Member since Nov 2009 · 1 posts
I have heard about the many benefits of wheat berries and now that my boyfriend has purchased them I am looking forward to trying them. I was just wondering what everyones favorite way to eat wheat berries is, are they best eaten like oatmeal, sweet or savory, or maybe as a rice substitute ? Thanks !
Also my boyfriend was calling them "winter" berries, he insisted that's what they were called at the store, has anyone else seen that as an alternative name or maybe a similar type of grain ?
I've never cooked wheat berries whole. I just throw them in a grain mill and make flour. As far as winder wheat, it has a higher gluten (protein) content and is generally used for bread flour. Softer wheats make pastry flour. I know that isn't really what you wanted to know, but that's all I got.
I've had them in salads, like quinoa or rice, and actually in a really yummy chocolate cake, and in bread. I've never made them myself, but I think you have to soak them first, and they add a wonderful chewiness.
Winterberries is another name for wintergreen. Which is a minty sort of berry-berry, not wheat.
I've had them in salads, like quinoa or rice, and actually in a really yummy chocolate cake, and in bread. I've never made them myself, but I think you have to soak them first, and they add a wonderful chewiness.
yum, chocolate cake w/ wheat berries sounds good! What recipe?
They can be cooked like rice or other grains.
A bit more hearty and dense.
Also they sprout real easy and become wheatgrass.
I've had them in salads, like quinoa or rice, and actually in a really yummy chocolate cake, and in bread. I've never made them myself, but I think you have to soak them first, and they add a wonderful chewiness.
yum, chocolate cake w/ wheat berries sounds good! What recipe?
my aunt-in-law made it, not sure, but I'll ask.
I had a wheatberry salad once and it was divine! I bought some not too long ago but haven't done anything with them. Thanks for reminding me!
As an organic and conventional baker I use wheat berries on a daily baisis. Generally, they are used in bread making in replacement and/or in conjunction with flours. The raw berries are soaked between 80-90 degrees (farenhiet) for 24 - 36 hours. You should be able squish them between your fingers when they are ready to grin. Be sure to leave room in your soaking container for expansion, the beries will absorb water and nearly triple in size (we use large amounts so we soak large amounts. 280lbs of berries in 350 lbs of water, an extra 20 lbs of berries and the next day you have one hell of mess.). Also, make sure to drain and cool the berries within 36-48 hours unless you want something sour. Once they are wet the shelf life is over, they will be bad within 3 days. Never heard of dry usage before, but the wheat berries are similar to a chewy tree nut with a bland flavor when dry.