- I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
- We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
- I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
- When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
- I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
- I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
- My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
- My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
- I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.
Organic Hard Red Spring Wheat
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Favored by many for its robust flavor and higher protein value (and strong gluten), Hard Red Spring Wheat is the time honored favorite for bread making.
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.
