Providing delicious Canadian whole grains, legumes & seeds
$7.50 – $71.10
Organic soft white wheat finds numerous uses in the kitchen. It is commonly used for making cakes, muffins, scones, biscuits, and other tender baked goods. While the content of the bran in freshly milled flour of whole grain soft white wheat adds density and texture it also adds flavor and nutrition. It is not uncommon to sift out some of the bran in whole grain soft white wheat flour, particularly for pastries. A fine mesh sieve can be used to sift the bran however if flour is finely milled a fine sieve will not remove all of the bran.
Overall, soft white wheat is favored for the soft texture and light color it brings to baked goods.
Soft white wheat has an interesting history, unique attributes, and a variety of uses. This wheat variety has been cultivated for centuries, with organic farming practices further enhancing its qualities. Soft white wheat stands out for its low protein content, soft texture, and light color.
The attributes of soft white wheat make it particularly suitable for certain culinary applications. Its low protein content, compared to hard wheat varieties, results in a tender and delicate texture. Soft white wheat produces a fine and fluffy flour, ideal for baking pastries, cakes, cookies, and other delicate baked goods. The flour’s light color contributes to the overall appearance of the final product, creating a desirable aesthetic.
The history of soft white wheat is intertwined with the development of traditional baking techniques and regional culinary traditions. The commonality of this variety is the lighter and less chewy texture created making soft white wheat a perfect choice in cakes, pastries, pie crusts, biscuits and flatbreads. The flour can also be used for thickening sauces and creating a silky texture in puddings or custards. While the content of the bran in the freshly milled flour of whole grain soft white wheat adds density and texture it also adds flavor and nutrition. It is not uncommon to sift some of the bran from the whole grain soft white wheat flour, particularly for pastries. A fine mesh sieve can be used to sift away some of the bran however if flour is finely milled a fine sieve will not remove all of the bran.
Overall, soft white wheat is favored for the soft texture and light color it brings to baked goods.
Cooking Time: 25 – 30 minutes
1. Rinse
2. In a medium sized pot, mix 1 part Soft White Wheat with 2 parts water
3. Bring to a boil
4. Once boiling reduce to low for 20 – 25 minutes or until desired texture is reached
5. Strain and rinse with warm water
• Soups & stews
• Salads
• Milled into flour for pastries, cakes, cookies
• Milled into flour to thicken sauces
• Grain bowls
Whole grain Soft Wheat should be stored in a cool, dry place. If in doubt, store in the fridge or freezer. When stored correctly whole grains have a long storage life.
Fieldstone Organics is proud to provide wholesale and commercial orders for organic whole grains, ancient grains, and heritage grains to customers throughout BC and in parts of Alberta and Saskatchewan.
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