Rye
Rye Grain, Organic (Secale cereale)
Rye Berries are higher in protein, phosphorus, iron, and potassium than wheat. High in lysine, low in gluten, high in fiber. Add cooked berries to soups, salads, breads or breakfast cereals.
Directions
Add 1 cup rye to 3 cups boiling water, cover and simmer for 25 to 30 minutes.
Wheat
Hexaploid species
Hard Red Wheat, Organic (T. aestivum)
Hard Red Wheat Berries (grain) makes flour that is considered “classic” whole wheat. While other varieties of wheat can be made into “whole wheat flour” this is the flour that gives bread a rich brown color and a nutty wheat flavor.
Directions
Add 1 cup grain to 3 cups boiling water. cover, reduce heat and simmer for approximately 2 hours (50-60 minutes if presoaked).
Hard White Wheat, Organic (T. aestivum)
Hard white wheat berries when ground into flour is the best choice for light colored breads. Because it is a “hard” wheat with high gluten content, it is good for bread, yet because of it’s light color it can easily be used in French bread and pizza crusts for the nutrition of whole wheat without the “brown bread” look.
Directions
Add 1 cup grain to 3 cups boiling water. Cover, and reduce heat to a simmer for approximately 2 hours (50-60 minutes if presoaked).
Soft White Wheat, Organic (T. aestivum)
Soft white wheat berries which is lower in protein and higher in carbohydrates than the Hard Wheat varieties and its flour is therefore better suited for pastries, cookies, muffins, cakes, pancakes, and waffles. Soft white wheat is also the choice for sprouting.
Directions
Add 1 cup grain to 3 cups boiling water. cover, reduce heat and simmer for approximately 2 hours (50-60 minutes if presoaked).
Sprouting Instructions:
Soak 1 cup of wheat berries for 12 hours in a jar of water. If using the tray method and the holes are small, you can put the soaked seeds directly on the tray. Once they have sprouted, spread them out and place the entire tray inside a clear plastic bag. Punch a few holes in the bag to let air circulate. Keep the bottom of the tray slightly elevated to allow air to reach the roots. Rinse at least twice a day. Ready in 2 to 3 days.
Spelt Grain, Organic (T. spelta)
Spelt is a nutritious and flavorful relative of common wheat. An ancient grain, it is unusual because it retains nearly all of its nutritional value in the kernel, therefore, even after processing, it contains high levels of proteins and carbohydrates. Good source of dietary fiber, thiamine, niacin, iron and potassium. Easy to digest. Contains gluten, but is tolerated by many wheat sensitive people. Spelt has a delicious, light and nutty flavor. Easily substituted for wheat in recipes.
Directions
Add 1 cup spelt to 3 cups boiling water or stock, cover, reduce heat and simmer for 1 1/2 hours.
Tetraploid species
Durum Wheat, Organic (T. durum)
Durum wheat berries is high in protein, but makes a yellow mealy flour that is used to make pasta. Once durum has been ground into flour it is not called durum flour, but rather semolina flour. In turn, semolina pastas are actually made with the flour of durum wheat.
Directions
Durum wheat is usually made into (semolina) flour and used to make pastas. But, it can also be used in specialty breads such as chapatis, pitas, or roti bread (an unleavened griddle bread from India).
Emmer Grain, Organic (T. dicoccon)
An Ancient Grain that is an ancestor of modern wheat. High in nutrients. Emmer Wheat is also called Farro in Italian, this ancient strain of hard wheat is often confused with spelt as they have a similar taste and texture. Emmer wheat is a type of wheat and is not suitable for those with celiac disease, gluten intolerance or a wheat allergy.
Directions
Rinse 1 cup emmer wheat and add to 3 cups of water or stock into a pot. Bring to boil and let simmer for 30 min on medium-low, remove excess water.
Khorasan (Kamut®) Grain, Organic (T. turgidum ssp. turanicum, also called T. turanicum)
Whole kamut (pronounced ka-moo) is a non-hybridized hard spring wheat. It is an ancient relative of modern durum (semolina) wheat that develops a very large kernel. Kamut has a rich, buttery flavor and chewy texture. Kamut has 30% higher protein than wheat, is richer in magnesium, zinc, and vitamin E. Contains gluten, but many wheat sensitive people eat it without reaction. Kamut is great served hot or cold, as a marinade in salads. Try cooked kamut mixed with rice, black beans, cilantro, garlic, red pepper and tamari.
Directions
Add 1 cup Kamut to 3 cups boiling water. Reduce heat to low and simmer for about 2 hours or use pressure cooker and only cook for 35 to 45 minutes.
Diploid species
Einkorn Grain, Organic (T. monococcum)
Einkorn, Triticum monoccocum, in its wild form Triticum boeticum, is the most ancient cereal grain, a million years old according to USDA research. Einkorn is a German word meaning One-Kernel, a reference to the single grain per spikelet on the head of the plant. It’s a diploid with 14 chromosomes. Einkorn ranks first among cereals in antioxidant levels, and tests high in vitamins and minerals as well.
Directions
Bring to boil 2 cups of water with 1 cup of einkorn grain. Lower heat and let simmer with lid on until the water is absorbed, takes about 30 to 40 minutes.
