Wheat and Flour
PAGE HIDDEN- Bess Soft Red Winter Wheat & Flour
This wheat is best for muffins, pancakes, cookies, biscuits, quick breads (non-yeast breads, like banana bread, zucchini breads, etc). It is known as a “pastry flour.” Meaning it has lower protein and lower gluten. The protein content is 9.3%. Therefore it will not make a chewy, crust bread like a “bread flour.” Our flour makes baked good with a more cake-like texture. When baking at home, we mix it half and half with a bread flour to make sandwich bread and pizza crust. On its own, its makes a spectacular Irish Soda Bread!
Info on Wheat Grain:
Whole unmilled wheat grains are called wheat berries. (They are not actual berries, just grains of wheat. I don’t know why they are called berries.)
Wheat berries can be cooked and eaten like rice or other grains. To cook, simmer 2 parts salted water with 1 part rinsed grains for 45min-1hour, until tender but still nicely chewy. Many people make a grain salad with cooked wheat berries, fresh herbs, nuts, dried fruit, oil and vinegar, and fresh or roasted veggies.
Grains are viable seeds can be used to plant in the garden, grow wheat grass, or make sprouted flour. Since this is winter wheat, it is normally planted in the fall for harvest the following summer.
If stored in a cool, dry, air tight location, the grain will keep for years.
Info on Milling:
Grain can be ground at home using a blender, food processor, grain mill, or coffee grinder.
Grain can be stone milled on farm for an extra .50/lb. It will be milled fresh to order to ensure the best quality. Once milled, the flour should be stored in the fridge or freezer for up to a year. If stored on the countertop, it is best used within about 2 weeks. This is because the flour contains all the natural oils of the grain, no preservatives, and is not heat treated.
The grain is not sifted, meaning we do not separate out any of the bran, germ, or other parts the grain. Our flour is truly 100% whole wheat.
Grain is milled in our home kitchen under the Michigan Cottage Food Law. This flour is ”Made in a home kitchen that has not been inspected by the Michigan Department of Agriculture & Rural Development.”
The wheat and flour is a raw food that should be cooked before consuming.
Shipping not currently available.
Options are Pick Up or Delivery:
1.) On Farm- Fridays 1pm to 6pm
2.) Sweetwater Farmers Market-Saturdays, 10-11am
Select from these options during the "Shipping Method" portion of checking out.
PAGE HIDDEN- Heirloom Red Fife Hard Red Winter Wheat & Flour
Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. It is even listed on the Slow Food’s Ark of Taste.
This hard wheat has a higher protein content the our Bess soft wheat. It averages about 11.3% protein. Making it slightly better then Bess for yeasted breads. We find that is still excellent for pancakes, muffins, and quick breads too.
Info on Wheat Grain:
Whole unmilled wheat grains are called wheat berries. (They are not actual berries, just grains of wheat. I don’t know why they are called berries.)
Wheat berries can be cooked and eaten like rice or other grains. To cook, simmer 2 parts salted water with 1 part rinsed grains for 45min-1hour, until tender but still nicely chewy. Many people make a grain salad with cooked wheat berries, fresh herbs, nuts, dried fruit, oil and vinegar, and fresh or roasted veggies.
Grains are viable seeds can be used to plant in the garden, grow wheat grass, or make sprouted flour. Since this is winter wheat, it is normally planted in the fall for harvest the following summer. I have heard of local farmers successfully planting Red Fife in the spring for late summer harvest.
If stored in a cool, dry, air tight location, the grain will keep for years.
Info on Milling:
Grain can be ground at home using a blender, food processor, grain mill, or coffee grinder.
Grain can be stone milled on farm for an extra .50/lb. It will be milled fresh to order to ensure the best quality. Once milled, the flour should be stored in the fridge or freezer for up to a year. If stored on the countertop, it is best used within about 2 weeks. This is because the flour contains all the natural oils of the grain, no preservatives, and is not heat treated.
The grain is not sifted, meaning we do not separate out any of the bran, germ, or other parts the grain. Our flour is truly 100% whole wheat.
Grain is milled in our home kitchen under the Michigan Cottage Food Law. This flour is ”Made in a home kitchen that has not been inspected by the Michigan Department of Agriculture & Rural Development.”
The wheat and flour is a raw food that should be cooked before consuming.
Shipping not currently available.
Options are Pick Up or Delivery:
1.) On Farm- Fridays 1pm to 6pm
2.) Sweetwater Farmers Market-Saturdays, 10-11am
Select from these options during the "Shipping Method" portion of checking out.
All these recipes work great with either Bess or Red Fife wheat.
2 cups whole wheat flour
1 teaspoon salt
2 tablespoon baking powder
1 tablespoon sugar
1 teaspoon cinnamon
1 egg, beaten
2 cups milk
2 tablespoons oil or melted butter
Mix the dry ingredients and wet ingredients separately, then combine. Stir only until well mixed. Cook on hot griddle. Yum!
Adapted from: More-with-Less Cookbook
Whole Wheat Muffins
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup oil
1/4-1/2 cup honey or molasses
1 1/2c cup milk
Combine dry ingredients. Combine wet ingredients. Fold quickly wet and dry together, just until flour is moistened. Spoon into greased muffin tin. Bake at 400 degrees for about 20 minutes.
From: Tassejara Bread Book
Add in other spices, nuts, chocolate, and fresh, frozen, or dried fruit as desired.
Irish Soda Bread
4 cups whole wheat flour, plus extra to dust
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons butter
1 1/4 cup buttermilk (or plain milk with a little bit of lemon juice)
Mix together flour, baking soda, and salt. Rub the butter into the flour with your fingers until evenly dispersed.
Make a well in the center of the mixture and pour in the buttermilk. Stir in the flour to form a soft, crumbly dough.
Turn the dough out onto a lightly floured work surface. Knead very lightly until smooth, up to 3 minutes.
Shape into a flattened tough, about 6 inches across and 2 inches thick. Dust with flour. Cut a slash, 1 inch deep across the top, then another in the opposite direction to make an X.
Bake in a preheated oven at 400 for about 35 minutes, until hollow sounding when tapped underneath. Cover with a dish towel, then cool on a wire rack.
Adapted from: DK Bread Cookbook
Wheat and Flour
