Wheat berries?

[bicb85]

I was looking for wheat berries at the store today and I was completely lost because I have actually never heard of them, let alone used them! I did find them, but there are soft wheat berries and hard wheat berries. Which are better? I will be using them to make dehydrated bread/muffin recipes. Does anyone have any tips?

[spicyfull]

I've onlly used the Hard Wheat Berries which are also called Winter Wheat. They are just Wheat Seeds.....They grow the Grass and when it grows tall and seeds form on the top of the tall plant, you have your seed and the process begins all over again.

These seeds are also what are crushed and our white and Wheat Flour are made of.

[Emma-Liza]

You want the soft wheat for making the dehydrated breads. The hard wheat is for wheat grass sprouts for juicing.

I can't find soft ones anywhere and I researched around and found out that some (raw) recipes say to use either. If you remember from cooked food days, the soft wheat is what you would make biscuits, cake, or pancakes with and the hard wheat was what you would make bread with. It has more protein and gluten, I think.

[Ilse W.]

Currently, I have only the winter wheat. I just made some bread the other day and it works just fine. I do like the summer wheat better, because it seems to sprout faster and I think the taste is a bit milder. I very often substitute rye berries, they are much easier on my digestive system. Next, I'll try whole oats!

[SheLovesToEat]

You want the soft wheat for making the dehydrated breads. The hard wheat is for wheat grass sprouts for juicing.

I can't find soft ones anywhere and I researched around and found out that some (raw) recipes say to use either. If you remember from cooked food days, the soft wheat is what you would make biscuits, cake, or pancakes with and the hard wheat was what you would make bread with. It has more protein and gluten, I think.


i just found them at whole foods if you happen to have one near you. i have soaked them now i am rinsing and waiting for the sprouting to start.
if it will.... i dont know. they may not be good raw seeds.

i only bought a bit of them to see if i could sprout them.

[bicb85]

Perfect- Thank you so much!!

[ltcartwright]

I don't know if this question has been asked before...but I decided to ask it here instead of creating a new thread.

I bought whole wheat berries that I've sprouted to make crackers, but I wanted to know if grinding the dry berries to flour/meal to add to my breads and/or crackers is okay for Raw. (i.e. - is this something that can be used while on the Raw lifestyle). I'll continue to search the forum for "wheat flour" or "flour" to see, but in the main time, I'd like opinions/advice.


PS- I ask because some of Alissa's recipes call for flax meal when making breads/crackers; I've been trying flax and it makes me ill (nauseous, with the strong urge to regurgitate), so I wanted to know if it was safe to substitute the flour/meal from home ground wheat berries.

[blaqberry]

Sprouted is soo much better for your body as the nutrients are made available and the wheat can be better assimilated. Why not dehydrate the spouts and then grind them? If a "drier" (more crispy as for in crackers) product is what you are after, removing the moisture prior to using the sprouted wheat might do the trick as you'll be contributing to the final texture. If you are just wanting to skip the sprouting step altogether and just grind and use, I'll have to refer back to my first sentence. However...I'd suggest that you at least soak the wheat berries for 8 or more hours (overnight can be convenient) prior to using them, regardless.

Maybe some others will chime in and let us know what they do. :)


I don't know if this question has been asked before...but I decided to ask it here instead of creating a new thread.

I bought whole wheat berries that I've sprouted to make crackers, but I wanted to know if grinding the dry berries to flour/meal to add to my breads and/or crackers is okay for Raw. (i.e. - is this something that can be used while on the Raw lifestyle). I'll continue to search the forum for "wheat flour" or "flour" to see, but in the main time, I'd like opinions/advice.


PS- I ask because some of Alissa's recipes call for flax meal when making breads/crackers; I've been trying flax and it makes me ill (nauseous, with the strong urge to regurgitate), so I wanted to know if it was safe to substitute the flour/meal from home ground wheat berries.

[ltcartwright]

Thanks blaqberry, this seems like a better way to me also, since the dried ones just look like homemade wheat flour. I didn't even think to soak then dehydrate. I'll try this method and post back here to let everyone know how my crackers turned out.


One more thing....is it safe to use soaked wheatberries from rejuvelac? I'm making some (my first ever attempt at it!) to make some Cashew Cheeze, and I wanted to know how "safe" it was to reuse.