Sprouting Wheat

Whole wheat berries represent the living seed of the wheat plant. This seed has a hard coat. Wheat seeds need water, air, and space to grow.  Try not exceed ½ inch in depth with dry seed in the mason jar. Soaking will swell the seeds within a few hours at room temperature. After the seeds have soaked begin rinsing at a minimum of every 12 hours. Gauze or cheesecloth attached with a rubber band makes rinsing easy.  Recipes for sprouted wheat bread use sprouts as young as 18 hours old. After 48 hours, the seeds have obvious shoots. My preference for salads is 4 days of growth.  I refrigerate the sweet and fresh tasting sprouts to stop growth and use them all within a week. Sprouts added to soups and stews just prior to serving add a bright green color and a refreshing crunchiness.


4 days growth

Whole wheat flour has many uses.  

Biscuits

​2 cups whole wheat flour
1 stick of butter (8 oz, 1/2 cup)
1 t salt
I heaping t baking powder
Use pastry blender to mix the above ingredients until butter is well incorporated.  Optional ingredients can be stirred in such as grated cheese, chopped hot pepper, corn, and black pepper.
Stir in one cup of water until well mixed. On a baking sheet make 20 biscuits by dropping dough with spoon.  Bake 12 to 14 minutes in a preheated 425F oven.


Jelly Dream Squares 
Mix together 3/4 cup softened butter and 1 egg. Add 2 cups whole wheat flour and 1 t baking powder.  Use electric mixer to mix butter, egg, and 1 cup of flour until smooth. Mix in by hand remaining dry ingredients. Press dough into a 12 by 8 inch pan.  A piece of plastic wrap helps to make the layer smooth and appear like a piecrust. Spread with 8 oz of fruit jelly within a ½ “ of edge.  Raspberry, apricot, and strawberry work well. For the topping combine 2 T melted butter, 1 beaten egg, and 2 cups powdered or flaked coconut.  Drop this mixture evenly over the jelly: Bake 300F convection for 20 minutes. 


I love baking with fresh cranberries.  This quick bread tastes delicious and wholesome with whole wheat flour.  

Cranberry Banana Quick Bread
2 eggs beaten
1/2 cup butter softened
1/3 cup white sugar
1 t vanilla extract
1 banana mashed with a fork
1 3/4 cups whole wheat flour
1/2 t baking soda 
1 t baking powder 
1/2 t ground nutmeg
12 oz bag fresh cranberries washed

Mix together eggs, butter, and sugar. Add vanilla and mashed banana. Stir in dry ingredients. Fold in cranberries. Bake 325F 50 minutes in a loaf pan.


Gingerbread
1 cup butter softened
1 cup molasses
2 eggs beaten
3 T mashed cooked and sweetened ginger root pieces 
2 T dried powdered ginger
Combine all ingredients above using an electric mixer.
Then stir in 1/4 cup coconut flour
1 t baking powder 
1 t baking soda.
1 1/2 cups whole wheat flour   
Bake in buttered 12 x 7 inch enamel coated pan.  Bake 30 minutes in preheated 325 convection oven.  


soaking to swell seeds

Cracked wheat is wonderful for salads, cereal, and baking.

Tabouli 
1 cup cracked wheat berries simmered with 2 and 1/2 cups of water for about 15 minutes until tender and only slightly chewy
1 onion, chopped fine
1 cup parsley chopped fine
2 T (Tablespoon) olive oil
4 T rice vinegar
1/3 t (teaspoon) salt
 
Combine above ingredients. Tabouli variations that I have done have included adding chopped mint, chopped leek, grated carrot, grated beet, chopped tomato, lemon juice instead of vinegar, and leaving out the olive oil.


I have enjoyed cracked wheat as an ingredient in poultry stuffing, and as an addition to lamb and beef meatballs.


​Baked Cracked Wheat Cranberry Apple Dessert
 3 beaten eggs
2/3 cup heavy cream
1/2 cup maple syrup
1 cup cracked wheat berries
7 cups apples, cored & sliced, There is no need to peel the fruit.
12 oz bag fresh cranberries rinsed

In baking oven proof bowl, mix together eggs, cream, maple syrup, cracked wheat, cranberries, and apples.  
Bake 325F 90 minutes

48 hour old sprouts

1/2 inch seed layer

I would love to know what you make with our wheat. Contact me at mail at whitesfieldsfarm.com