Attributes
- Deep red color and plump shape.
- Excellent gluten development and rising power for leavened baked goods.
- 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. Kosher pareve.
- Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September. This growing pattern is thought to contribute to the higher protein level found in spring wheat.
How to Enjoy
- Mill into flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods.
- Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute. Use to make salads, risottos and fillings.
- Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies.
Storage
To learn more please visit Storage Tips
How to Prepare
- Whole grains should be rinsed and drained prior to soaking and sprouting.
- To cook, bring two parts water to one part Wheat kernels to a boil and boil 30 minutes for a firmer ‘Al Dente’ texture or 45 minutes for a softer texture. Drain excess water. Pre soaking the grain will reduce cooking time.
- Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.
Source
Our hard red spring wheat is grown in Western Canada on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.