Thursday, January 12, 2012
Simple ways to use whole wheat berries
I think wheat is the most bang-for-the-buck as far as storage foods go. It's not just the "staff of life" and all that, it's inexpensive in bulk, versatile and easy to store, and with a longer palatable shelf life than almost anything but sugar and salt. Wheat does not need to be stored in a low-oxygen environment, but a couple weeks of such an atmosphere will ensure that no bugs are present. We pack ours in PETE bottles with oxygen absorbers.
I love fresh, hot bread, but hand-grinding wheat berries for flour is labor-intensive, time-consuming work.
So I've been using them in three additional ways:
Soaked overnight like beans, then baked into a bannock, usually along with rolled oats, too. Really good.
Soaked overnight, then boiled. An alternative to rice or barley. Tasty side dish with a little sea salt or hot sauce.
Sprouts. Soak and drain, then rinse a couple times a day until they germinate. Supposedly spouting enhances the nutritional qualities of seeds. If nothing else, it's variety.