Mills and Flakers

Why Whole Grains

 

 
  • 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 Whole Grain Khorasan

750 g $6.20 BuyBuy
5 kg $28.90 BuyBuy
10 kg $48.50 BuyBuy
20 kg $83.40 BuyBuy

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An Ancient grain from the middle east, Khorasan is sometimes called the Prophet's wheat and the Pharaoh’s wheat. A very large light colored kernel, Khorasan has a smooth sweet buttery flavor that is excellent for salads, baked goods and pilafs.

Attributes

  • Very large gold colored kernel and hump back shape.
  • A foundational Ancient grain that originates over 4000 years ago and contributed to many of today's Durham wheat varieties.
  • A tetraploid make-up, meaning it is a cross of two very simple ancient diploid grasses and has 4 chromosome sets. (Common and modern wheats tend to be polyploids and have six or more chromosome sets).
  • Known as an economical alternative to KAMUT® . Kamut® is the registered product name for the wheat variety Q-77 of the Khorasan wheat species.
  • Boasts about 30% more protein and 65% more amino acids than wheat and is rich in zinc, magnesium and vitamin E. It is also higher in lipids and is considered a high-energy grain that is favored by some athletes.
  • It has a low oxidation levels causing it to lose little nutritional content when ground and processed compared to other grains.
  • Easily digested due to its simple makeup and high solubility in water (especially compared to conventional wheats). Individuals who experienced certain types of allergic reactions to products made from common wheat are often able to eat Khorasan although it is still not recommended for suffers of coeliac disease.

 

How to Enjoy

  • Mill into whole grain flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. Khorasan has a sweet buttery flavor that lends itself well to sweet breads and baked goods.
  • Makes a very tasty whole-grain pasta with a firm texture favorably compared to that of white flour pastas.
  • Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies.
  • Consume grains raw as a breakfast cereal by soaking grains overnight for 18-24 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. 
  • Use whole berries in a multitude of cultural dishes and middle eastern flat breads.


Storage

To learn more please visit Storage Tips

Khorasan a l'orange Salad

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
  • Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute.  Use khorasan berries to make soups, salads, risottos and fillings.  To cook, bring two parts water to one part Wheat  kernels to a boil and boil 35 minutes for a firmer  ‘Al Dente’ texture or 45-60 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 khorasan 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.