Our wheat is a hard red variety, ideal for baking or for sprouting. If you do have a flour mill, the baking we and others have done with our wheatberries has been very positive. We make 100% whole-wheat breads, and we have found that the gluten develops very quickly and abundantly so as to yield beautifully risen loaves The flavor is, of course, as fresh as fresh can be.
Sprouting these wheatberries would yield the infamous wheat grass, that green juice which is so extremely nutritional. And sprouting wheatberries also allows you to make delicious and nutritious raw wheatberry salad. A great way to incorporate raw live foods into your diet!
Wheatberries are also wonderful in grain pilafs, or even sauced like pasta, and because they hold their shape so well without going starchy, they’re perfect for make-ahead dishes.
Toss them, cooked and cooled, into a raw kale salad, or add them to a batch of quick bread or muffins, for extra texture and flavor. And a few other suggestions:
Wheatberry paella with chickpeas and leeks
Celery root soup with kale and wheatberries
Wheatberries with cauliflower, almonds, and mint
Warm wheatberries with red cabbage
