Hard White Spring Wheat Berries

Product of Canada

100% Glyphosate Free 

White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.

The term “hard” refers to the higher protein content of this wheat. Higher protein flour is typically preferred for bread baking vs the lower protein soft white wheat which is used more for other baked goods. 

The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. 

White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness. 

Red and white wheat are the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently. 

Cooking Instruction  

While most will grind their wheat into flour, you can also use the whole berries as a breakfast cereal.  Simply soak the wheat overnight and rinse in the morning. Add 3 parts water to 1 part wheat, and bring to a boil. Simmer for 60 minutes.  Add toppings the same as you would with oatmeal, such as salt, honey or fruit. 

Storage

Intact grain can be stored for up to 6 months in a cool dry location, or 1 year in a freezer. Once milled, it can be stored in a cool dry location for 3 months or 6 months in a freezer.