• General Cooking With Whole Grains
  Wheat berries and hulled barley can be used almost anywhere you would use rice or small pasta (we have been known to use them on top of salads rather than bread croutons).
  
  To cook the wheat berries or barley, simply add one part grain to 3 parts water (or other flavorful liquids) and simmer until tender, approximately 45 minutes. Your personal preference for tenderness regulates the cooking time.  Add water as needed and drain off any excess liquid once cooking is done (or utilize in broth for soups or stews).
  
  We have cooked larger quantities of these grains and used them throughout the week on an as needed basis, so they work well as a "pre-cooked" portion for your weekly menu.   


• General Storage of Uncooked Grains
  Place grains in a tight container and store in a cool, dry place.  If stored correctly they will last for months.


• General Information Concerning Stone Ground Whole Wheat Flour & Barley Flour
  Both of these flours are milled fresh and from the whole grain which includes the germ (the fat portion).  They   need to be stored in a cool dry place so the fat does not go rancid; we keep ours in refrigerator/freezer.  This whole wheat flour is milled from a soft white winter wheat; therefore, it has a lower gluten content which produces a more tender product.  The barley flour has less gluten than the whole wheat flour.

The recipes below have been tried and true when using our grain and flour products. Most of the recipes are very flexible, for example, within those that call for grains, you can easily switch between wheat berries or hulled barley. We’ve had wonderful success interchanging all of our flours in the banana bread and cranberry sour cream coffee cake recipes and encourage you to experiment with others.

Looking for other recipe ideas? Google can be a great tool to search for recipes by the type of grain or flour you are using.

**Click recipe name to view full printable pdf**

› Banana Bread with Barley Flour

› Barley Pancakes

› Cranberry Sour Cream Cake with Barley Flour

› Cranberry Wheat Berry Salad

› Gingery Cream Cheese and Molasses Bread

› Kelly's Maple Peanut Butter Cookies

› Wheat Berry Side Dish

 

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