Whole Grain Berries

These are whole unmilled organic Einkorn wheat berries sourced from small family farmers in the U.S and Canada. Einkorn (German for “one-kernel” in reference to its single-grain-per-spikelet trait) is the earliest form of cultivated wheat, dating back about 10,000 years and also allegedly found in the tombs of ancient Egypt. It is unique in flavor, nutritional benefits and genetic makeup. Where modern wheat has 42 chromosomes, Einkorn has only 14. Some Additional Einkorn Attributes: Einkorn is about 50% higher in protein than modern wheat yet its gluten structure makes it tolerable by some people with wheat sensitivities. Einkorn has 3 – 4 times more riboflavin (vitamin B2 which stimulates the metabolism and assists in the digestion and absorption of fats, carbohydrates and proteins) than modern wheat 3 – 4 times more beta-carotene (an antioxidant that plays an essential role in cell division, reproduction, bone growth, vision, skin health and strengthening the immune system). 3-4 times more lutein, an antioxidant and necessary component of normal vision. Significantly higher levels of vitamin A than other wheats. Einkorn is also a great source of minerals including zinc, manganese, potassium, phosphorus and iron. Note on grain variations: Einkorn grain (Triticum monococcum) can and does vary in appearance from one crop to another and from one growing region to another. Here is an explanation on why there are Einkorn grain variations. Some ancient grains, such as einkorn and emmer, grow natively in a hull that does not separate from the kernel during harvest. Dehulling these grains (removing the hull) is done to prepare them for milling into flour used for baking. Dehulling, however, also results in berries that do not sprout as well as they would if they had been left in the hull. While some of our customers have had decent germination success from some of our einkorn, most have not. I do not know why the variation but please don’t buy einkorn or emmer if you need them solely for sprouting.

These are whole unmilled organic spelt berries. Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago. It is more widely used in Europe where it’s known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour. Spelt is renowned for its health benefits but also delivers a mellow nutty flavor. Use in place of ordinary wheat for breads and pasta. This whole spelt sourdough bread recipe is a favorite of ours. Our grain is grown by family-owned and operated farms — certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations.

Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. When combined with all purpose or bread flour, it’s also a key ingredient in some “Italian Style” breads like our awesome Sicilian No Knead Bread, or a crispy pizza crust. Our grain is grown by family-owned and operated farms — certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations. Durum wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today (tetraploid wheat has 28 chromosomes, unlike hard red winter and hard red spring wheats, which are hexaploid and have 42 chromosomes each). Durum was selected from domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 B.C. Durum in Latin means “hard”, and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum good for special uses, the most well-known being pasta which in Italy is exclusively made from durum wheat. Durum wheat is used extensively in breadmaking. However, it is unusual in that, despite very high protein content, it is low in desirable gluten needed to form a glutinous web necessary for bread to rise. As a result, although 100 percent durum wheat breads do exist, such as pagnotte di Enna from Sicily, as well as others, in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, oftentimes those higher in gluten necessary to offset the poor gluten contribution of durum flour. When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary to effect rising. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking.

These are whole unmilled organic Emmer wheat berries. Emmer (German for “hulled grain”) is one of the earliest forms of cultivated grains. Dating back thousands of years, like Einkorn Emmer was allegedly found in the tombs of ancient Egypt. It is referred to by some as “The Pharaoh’s Wheat”. Emmer in its wild form is a cross between Einkorn and grass. It is unique in flavor, nutritional benefits and genetic makeup. Where modern wheat has 42 chromosomes, Emmer has only 28. This Emmer is a whole grain product that differs from the Italian import Emmer which is semi-pearled. Some Additional Emmer Attributes: Like Einkorn, is considered an original crop from the advent of agriculture in the fertile crescent Emmer is the grandmother of durum, and like durum makes excellent pasta and flatbread Emmer contains high levels of vitamins, minerals, & antioxidants as well as fiber and protein Note on sprouting emmer: Some ancient grains, such as einkorn and emmer, grow natively in a hull that does not separate from the kernel during harvest. Dehulling these grains (removing the hull) is done to prepare them for milling into flour used for baking. Dehulling, however, also results in berries that do not sprout as well as they would if they had been left in the hull. While some of our customers have had decent germination success from some of our emmer, most have not. I do not know why the variation but please don’t buy einkorn or emmer if you need them solely for sprouting.

These are whole unmilled organic wheat berries. Hard Red Spring wheat is widely grown in Montana, the northwestern plains and Canada where the dry summers tend to produce a quality wheat with a good protein content averaging 13-14% and a good gluten content. Great for whole grain bread baking. Our grain is grown by family-owned and operated farms — certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations. Widely grown in the northwestern plains, Most of the Hard Red Spring wheat is from western North Dakota, where the dry summers tend to produce a quality wheat with a good protein content averaging 13-14% and a good gluten content. Great for whole grain bread baking.

These are whole unmilled organic hard white wheat berries. Excellent for bread baking. White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour. The term “hard” refers to the higher protein content of this wheat. Higher protein flour is typically preferred for bread baking vs the lower protein “soft” white wheat which is used more for other baked goods. The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness. Experts consider red and white wheat to be the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently.

These are whole unmilled organic Red Fife wheat berries. Performs similarly to and can be use in place of modern Hard Red Winter wheat. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat. Red Fife has been resurrected by a number of faithful organic heritage wheat farmers mostly in Canada. Red Fife seed is being actively preserved and protected as a Heritage/Heirloom variety. Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. It is thought that mass hybridization of modern wheat has changed the protein structure of wheat leading to the increased cases of gluten sensitivity we see today. Heritage/Heirloom/Ancient grains, such as Red Fife, Turkey Red, Einkorn, Emmer and others may be more easily digestible and tolerated by those with gluten sensitivities. The taste of the Red Fife goods are more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Especially suited to bread it has a high gluten content that can be used by itself or mixed with low gluten flours (splet, rye etc) for excellent results.

These are whole unmilled organic wheat berries. Performs similarly to and can be use in place of modern Hard Red Winter wheat. Turkey Red Wheat, once the dominant variety of hard red winter wheat planted throughout the central U.S., is back in production. “Turkey” variety hard red winter wheat was introduced to Kansas in 1873, carried by Mennonite immigrants from Crimea in the Ukraine, fleeing Russian forced military service. In the mid-1880s, grainsman Bernard Warkentin imported some 10,000 bushels of Turkey seed from the Ukraine, the first commercially available to the general public. That 10,000 bushels (600,000 pounds) would plant some 150 square miles (10,000 acres). By the beginning of the twentieth century, hard red winter wheat, virtually all of it Turkey, was planted on some five million acres in Kansas alone. In the meantime, it had become the primary wheat variety throughout the plains from the Texas panhandle to South Dakota. Without “Turkey” wheat there would be no “Breadbasket.” Like many traditional crop varieties, by modern times the old variety of Turkey Red had all but vanished. Fortunately, a few enterprising Midwest farmers have kept the old seed stock in production, so we are now are able to offer this heirloom wheat and flour to our customers. Slow Food USA Recognizes Turkey Red Wheat: Brooklyn, New York – Sept. 29, 2009 – The Slow Food USA Ark of Taste, a catalog of delicious foods in danger of extinction, has been expanded to include Turkey Red Wheat as one of twelve new food products, nominated by farmers, growers, chefs and food enthusiasts from across the country who are concerned about the diversity of our food supply. To be “boarded” onto the US Ark of Taste, a food must: (1) be at risk biologically or as a cultural tradition, (2) be linked culturally or historically to a specific region, ethnicity or traditional production practice, (3) have outstanding taste, defined in the context of local traditions and uses, and (4) have sustainable market potential. Ark of Taste foods are those that have been threatened by market standardization, industrial agriculture, and environmental damage. “This is not only about food diversity but food security,” explains Jenny Trotter, associate director of Slow Food USA’s biodiversity program. Seventy-five percent of the world’s food now comes from only seven main crops, and from increasingly fewer varieties of those crops—ones that have been selected to produce not the most nutritious or delicious food, but those best suited to large-scale production and distribution methods. Slow Food USA and its partners in the Renewing America’s Food Traditions (RAFT) Alliance are promoting the new concept of eater-based conservation. “We don’t want to preserve foods as museum pieces or only conserve the genetic diversity of our food supply,” said Slow Food USA’s biodiversity committee chair Ben Watson. “We want to get these foods back onto farms, back into the marketplace and back onto people’s tables.”

These are whole unmilled berries. Whole rye is another grain that delivers a unique combination of rich, hearty taste and enormous health benefits. Just 1/2 cup of whole rye flour provides 1/3 of the daily recommended fiber intake, making rye one the highest fiber sources of any food. Rye is also high in protein and provides a broad spectrum of vitamins and minerals including sodium, potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, chrome, phosphorus, iodine, boron, vitamins B1, B2, B3, B5, B6, B8, B9. Rye has been used in bread baking for centuries. While high in protein, it’s low in gluten so makes for a very dense loaf of bread if not combined with higher gluten flours. 100% rye bread, such as traditional pumpernickel, can often be tolerated by those with wheat sensitivities. Our grain is grown by family-owned and operated farms — certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations.

These are whole unmilled organic wheat berries. Grown by John and Halee Wepking of Meadowlark Organics in Wisconsin, this crop of heirloom Warthog wheat tested high in protein at 13.39%. Warthog is one of the strongest tasting wheat varieties we ever come across. “Earthy” might approximate the flavor profile. It is prized by bread bakers and brewers alike. We’re looking forward to hearing of your experience with it. Warthog: Protein: 13.39 Ash: 1.733 Falling Number: 372