I love to grind my own flour out of wheat berries! This is my everyday flour. I bake goodies and breads with it. I use it to make pasta and to recreate any conventional flour recipe!
- Soft white wheat berries
- Hard red wheat berries
- Combine equal amounts of red and white wheat berries in a container for storage.
- Grind flour from wheat berries in a flour mill (grinder) or the dry mix container of your vitamix. Grind until very fine. Store in the freezer and use whenever you need flour.
- I grind my flour in my vitamix dry container until very fine. It takes less than 1 min. For a super fine flour, sift after grinding and regrind flour that doesn’t sift through (I usually do not do this).
- In recipes you can replace any wheat flour (all purpose, bread, cake/pastry…) with my wheat berry flour. Replace flour 1:1. If you are replacing flour from another recipe with wheat berry flour, you may have to add a splash more of the wet ingredient (milk/yogurt/water…) or more flour, depending on the recipe. Adjust based on how the batter or dough looks: it shouldn’t be too dry or too wet.
* If you want to soak or sprout your wheat berries before grinding into flour (to reduce the phytic acid and make the vitamins and minerals more easily digested by your body), this is the procedure:
- Soak wheat berries in filtered water and let sit at room temperature for 24-48 hours. Every 12 hours, pour out the old water, rinse the wheat berries and replace with new water.
- After 24-48 hours, drain wheat berries through cheesecloth or a fine mesh strainer. Let drain for 1 hour.
- Spread wheat berries into a large glass baking dish and bake at 150-170 degrees until dry: about 12 hrs.
- Remove wheat berries from the oven and let cool to room temperature.
- Grind flour from wheat berries in a flour mill (grinder) or the dry mix container of your vitamix. Grind until very fine. Store in the freezer and use whenever you need flour
Soaking, sprouting (soaking for a longer period of time) and fermenting grains makes them healthier. All three of these processes deactivate the anti-nutrients that block your body from absorbing vitamins and minerals from grains.