Wheat Berries Recipes ???

Does anyone have a recipe using wheat berries? ALso can someone tell me the difference in uses for hard and soft wheat berries?

Kernel Hardness-Hard vs. Soft: The final classification is kernel hardness. This wheat characteristic has the greatest impact of all three on baking qualities of the flour produced.

Hard wheat flours grown in colder climates have a medium to high protein content and stronger gluten-forming proteins than soft wheat. Hard wheat flours are used in yeast-raised and egg-leavened recipes such as breads, bagels, pate a choux, popovers, Yorkshire pudding, strudel dough, puff pastry, Danish and croissants. and pizza crusts. Brands such as bread flour, unbleached, King Arthur, Robin Hood and Hecker’s, to name some, form a lot of gluten.

Soft wheat flours grown in moderate climates are low in protein and therefore low in gluten strength. Soft wheat flours are used for chemically leavened (baking powder and baking soda) recipes, such as cakes, cookies and biscuits. Cake flour, White Lily, Martha White and pastry flour, to name a few, are perfect for anything that needs to be tender. If you use a high gluten flour, the too strong sheets of gluten actually interfere with the type of leavening used for these recipes.

IN THE UNITED STATES, 42 STATES PRODUCE WHEAT, WHICH IS DIVIDED INTO 6 CLASSES: The quality characteristics vary between the wheat classes and determine the end-product usage. The end products are determined by the wheat’s characteristics, especially protein and gluten content.

The six wheat classes and their uses are as follows:

HARD RED WHEAT - 3 CLASSES: Grown west of the Mississippi and in the Northern Plains.

  1. Hard Red Winter: the class of wheat used mostly for all-purpose and bread flours

  2. Hard Red Spring: contains the highest percentage of protein, making it an excellent bread flour

  3. Hard White: Closely related to red wheat (except for color genes), has a milder, sweeter flavor, equal fiber, and similar milling and baking properties. Used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles.

SOFT LOW-PROTEIN WHEAT - 2 CLASSES: grown east of the Mississippi River. Soft white wheat is also grown in the Pacific Northwest.

*

  Soft Red Winter: used for cakes, crackers, flatbreads and pastries.
*

  Soft White: Used in the same way as soft red winter, except for breads. 

DURUM WHEAT - 1 CLASS: Grown west of the Mississippi and in the Northern Plains.

*

  Durum: used for Macaroni, noodles and other pastas. 

STORAGE: Flour does not keep forever and is more susceptible to spoilage than you might think. If flour is stored improperly or for too long, it can develop an off flavor or give unpredictable results in baking. The fat from the germ in whole grain flours can go rancid with time. Just smell it. If it smells rancid, give it a toss. Flour can also get bugs.

Flour should be stored in airtight containers in a cool, dry place (less than 60 percent humidity). All-purpose, bread and cake flour will keep for six months to a year at 70°F and two years at 40°F. Store away from foods with strong odors. Whole-wheat flour should be refrigerated or frozen, if possible. Before using refrigerated or frozen flour, allow it to warm to room temperature and smell for rancidity and taste.

Wheat Berry Tapanade

Yield: 4 to 6 servings

3 cloves garlic, minced
1 cup pitted and finely chopped Kalamata olives
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 cup fully cooked wheat berries

In a bowl combine all ingredients. Serve with crusty bread, on a salad or on its own.

Wheat Berry Muffins with Dates
Ingredients:

Dry Ingredients:
1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup whole grain cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup rolled oats

Wet Ingredients:
1 cup skim milk (I use soy)
1/2 cup unsweetened applesauce
1/4 cup all-fruit apple butter
2 large egg whites
1 tablespoon molasses
1 teaspoon grated lemon peel (or 1/2 teaspoon lemon extract)

Extras:
1/3 cup raw wheat berries
3/4 cup chopped dates

Topping:
2 tablespoons dark brown sugar
1/2 teaspoon cinnamon

Directions:
Well before baking: Place wheat berries in 2 cups water and bring to boil over high heat. Reduce heat to medium and cook for 45 minutes. Drain and rinse with cold water. Set aside to cool.

Preheat oven to 400 degrees and prepare 12-cup muffin tin.

Combine topping ingredients, if using, in a small bowl, and set aside.

Sift together all dry ingredients except rolled oats in a large bowl. Add oats and stir to combine. Add dates and cooked, drained wheat berries and stir to coat.

Whisk/blend/mix wet ingredients in separate bowl. Pour into dry. Stir to combine, don’t overmix.

Spoon into prepared tins, filling each nearly to top. Recipe makes 11-12 muffins; if you run short, fill the empty tin with water so the rest bake evenly. Top each cup of batter with the prepared topping, taking care to spread it evenly over the top.

Bake 15-20 minutes, cool 10.

Wheat Berry Whole Wheat Bread

Ingredients:
1 cup Wheat, Hard Red Berries
3-1/2 cups Water
2-1/2 cups Nonfat Milk
2 Tb Yeast, Active Dry
2 cups Whole Wheat Flour
2 large Eggs, lightly beaten
1/4 cup Canola Oil
2 tsp Sea Salt
4 cups White Flour, Unbleached
1/4 cup Sugar

Combine the wheat berries with the water in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer until the berries are tender, 1 to 1-1/2 hours. (If the berries are soaked overnight, you can reduce the cooking time to 50-60 minutes.) Drain off any excess water.

Meanwhile, scald the milk, then let cool to 110 degrees. In a large bowl, combine the yeast, whole wheat flour and sugar. Stir in the milk. Beat vigorously for 2 minutes. Cover the bowl with a towel and let rise for 30 minutes.

Stir down the dough to deflate it. Then stir in the wheat berries, eggs, oil, salt, and 2 cups of the unbleached white flour. Keep adding flour until the dough is stiff enough to knead. Turn the dough out onto a work surface that has been dusted with flour.

Knead, adding more flour as needed, until you have a smooth, elastic dough. Put the dough in an oiled bowl, turning to coat. Cover and let rise until doubled in size, about 40 minutes.

Spray two 8" loaf pans with nonstick cooking spray. Turn the dough out onto a work surface and cut in half. Shape each half into a loaf and place in the loaf pans. Cover and let rise for 30 minutes while you preheat the oven to 375 degrees.

Bake for 30-35 minutes, until the loaves shrink slightly from the sides of the pans and sound hollow when tapped. (The internal temperature of the bread should register 190 degrees on an instant-read thermometer.)

Immediately remove from the pans and cool on a wire rack.

Yield: 2 loaves

Basic Wheat Berries

Ingredients:
1-3/4 cups Water
1/2 cup rinsed Wheat, Hard Red Berries
1/4 tsp Sea Salt

In a saucepan combine all ingredients. Bring to a rolling boil, reduce heat, cover and simmer for one hour or until tender. Drain and set aside to cool or serve immediately.

Grainary Bread

Ingredients:
4 cups Boiling Water
1/2 cup Cracked Wheat, Hard White Berries, Organic
1/2 cup Hulled Millet
1/3 cup Honey
3-4 Tb Canola Oil
3 Tb Yeast, Active Dry
1/2 cup Oats, Rolled, Regular Old fashoned
1/2 cup Cornmeal, Coarse Grind
1/2 cup Milk Powder (Non-Fat Dry)
1/4 cup Toasted Wheat Germ
2 tsp Sea Salt
1 cup Sunflower Seeds (Raw Shelled)
7 to 7-1/2 cups Whole Wheat Flour Egg White Wash:
1 large Egg White
1 Tb Water

In saucepan combine boiling water, cracked wheat, and millet; simmer, covered for 5 minutes. Stir in honey and canola oil. Let cool to lukewarm (110 degrees).

Stir in yeast till dissolved. Add the 1/2 cup rolled oats, cornmeal, nonfat dry milk, 1/4 cup toasted wheat germ and salt. Stir in sunflower seeds.

Using a spoon, stir in as much of the whole wheat flour as you can. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total).

Shape into a ball. Place dough in a lightly oiled bowl, turn once to coat. Cover and let rise in warm place till double (about 1 hour).

Punch down; turn out onto floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 loaves.

Place each loaf into a greased 9"x5"x3" loaf pan. Cover and let rise in a warm place until nearly double (45-60 minutes). Make 3 diagonal slashes across the top of each toaf. Brush tops with mixture of egg whites and water; sprinkle with crushed oats or wheat germ.

Bake in a 375°F oven for 40-45 minutes. Remove from pans and cool on wire rack.

Yield: 2 loaves.

I am not sure what type of recipes you are looking for - let me know - I have more.

Kitchen Witch

Thanks Kitchen Witch – This is a great place to start. My New Year’s resolution is to lose about 15 lbs before my sister’s wedding in June so I am trying to eat healthier I picked up some of each at the Whole Foods Market then realized I did not know what I was doing with them. I have also seen some recipes for salads and soups made with them. Have you ever tried that? Any tried and true ones?

Thanks again

Wheat Berries with Ricotta and Honey (Cuccia)

Serves 4 to 6

All over southern Italy country people eat bowls of nutty-tasting whole-wheat kernels with creamy ricotta, sweet honey and dried fruit to celebrate the feast of Santa Lucia on December 13 and the planting of the new wheat.

It’s the one day no one eats pasta. Called Cuccia, the dish is lunch, dinner, or a snack. Here in America it’s a terrific dish for brunch or dessert.

Who can resist the fresh warm tastes of whole wheat kernals with honey and ricotta? You can cook the wheat a day ahead and keep it in the refrigerator.

Have Cuccia the way you’d eat it at an Italian farmhouse – served at room temperature in small bowls and eaten with soup spoons.

* 1 cup (5 ounces) hard wheat kernels (wheat berries)
* Water
* 1/2 teaspoon salt
* 1 1/2 cups high-quality whole-milk ricotta (made without gelatin or stabilizers)
* Honey to taste
* 1/2 cup currants or raisins
* generous pinch cinnamon (optional)
  1. Soak wheat in cold water to cover overnight in the refrigerator. Drain and place in a 3-quart saucepan along with the salt and enough water to cover by 2 to 3 inches. Cook at a slow simmer, partially covered, about 1 hour, or until tender. Kernels will open up slightly.

  2. Drain the wheat and combine it with the ricotta. Blend in honey to taste, and the raisins or currants. Turn into a deep serving bowl and dust with cinnamon. Serve warm or at room temperature in small bowls.

Variations:
Cuccia with Chocolate: Some Italians like warm Cuccia with ricotta, honey, and shaved semi-sweet chocolate to taste. They add, too, 1 to 2 tablespoons chopped candied orange rind.

Israeli Wheat Berry Stew

Number of Servings:8

* 5 cupTrader Joe's maranara and the rest water
* 1 1/2 cup Great northern beans
* 1 cup wheat berries
* 6 small potatoes -- cut in half
* 1 large onion -- sliced
* 4 clove garlic -- minced
* 5 tsp cumin -- ground
* 3 tsptumeric
* 1/2 tsp black pepper -- ground
* 2 green peppers

Mix together all ingredients in crockpot.

Cook at high 8 to 10 hours.

Wheat Berry Waffles

* 1 cup whole wheat berries
* 1 cup Edensoy or Vitasoy vanilla soy milk
* 2 Tbs. applesauce
* 1 Tbs. Energ-G egg replacer dry mixed with 5 Tbs. water and 1 Tbs. vanilla
* 1/2 tsp. sea salt
* 4 tsp. baking powder
* 1 Tbs. sweetener

In blender, place berries and milk and blend on high until smooth.
Add all other ingredients and mix.
Cook in waffle iron set on high for 6 to 7 minutes…cooking longer will add crispness but watch closely as they can burn.
Top with your favorite fruit, nut butter, or syrup.

Autumn Wheat Berry Salad

Makes: 4 servings, 1 cup each

1 cup wheat berries, soaked 8 to 10 hours. drained

1/2 cup dried cranberries

1/2 cup PLANTERS Pecan Pieces, toasted

1/2 cup chopped green onions

1/3 cup KRAFT Italian Dressing

PLACE wheat berries in medium saucepan. Add 1-1/2 qt. (6 cups) cold water. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain. Transfer berries to medium bowl; cool.

ADD remaining ingredients; mix lightly.

SERVE immediately or cover and refrigerate up to 4 days.

Crock Pot Hearty Wheat Berry Breakfast

1 C. wheat berries, rinsed and drained

2 - 2-1/2 C. apple juice

1/2 C. chopped apricots

1/4 C. raisins

1/2 t. ground cinnamon

1/4 t. ground allspice

1/4 t. ground cloves

1/4 t. ground cardamom

Spray the inside of the crockpot with nonstick spray. Place everything in the Crock-Pot, stir, cover and cook on low 8-10 hours, or all night. Serve with milk or soy milk.

Makes 4 - 6 servings.

WHEAT BERRY AND WILD RICE SALAD

1 cup wheat berries ½ t. salt
½ cup wild rice ½ cup dried cranberries
¼ cup thinly sliced green onions ¼ cup Italian salad dressing
1 T. fresh basil or 1 t. dried 1 T. honey mustard
½ cup coarsely chopped pistachio nuts

In med. Sauce pan bring 3 cups water to boiling. Add wheat berries, rice and salt. Reduce heat. Cover and simmer 1 hour or until tender. Drain and set aside. In small bowl combine dressing, basil and honey mustard. In med. Bowl combine wheat , rice, cranberries and green onion. Toss with dressing mixture. Cover and chill 4-24 hours. Just before serving, stir in nuts.

Vegetable and Wheat Berry Casserole

4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
6 fresh flat-leaf parsley sprigs
2 1/8 cups wheat berries
12 cups water
2 pounds eggplant, cut into 1/2 inch cubes
28 ounces canned diced tomatoes
4 zucchini, cut crosswise into 1/2 inch-thick slices
2 onions, cut into 1/2 inch-thick slices and separated into rings
1 green bell pepper, stemmed, seeded, and cut into 3/4 inch strips
1 red bell pepper, stemmed, seeded, and cut into 3/4 inch strips
1/4 cup canned pitted olives, drained and sliced
In a large pot, combine the wheat berries and water. Bring to a boil, reduce heat to low, cover, and simmer until most of the water has been absorbed and the wheat berries are chewy and tender, about 1 and 1/2 hours. Drain.

Meanwhile, preheat an oven to 400 degrees F.

In a large ovenproof casserole or roasting pan, combine the eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake, stirring once or twice, until the vegetables are tender, about 1 hour.

To serve, stir the chopped parsley and vinegar into the vegetables. Divide the wheat berries among individual plates. Top each with an equal amount of the vegetables. Garnish with a parsley sprig.

This recipe serves: 6

Wheat Berry Porridge
Ingredients 1 cup uncooked wheat berries
2 cups water
1 cup plain yogurt
1/4 cup fresh lemon juice
1 unpeeled apple (preferably not red delicious), cored and grated
2 bananas, sliced
2 peaches, peeled, pitted, and sliced
1 to 2 cups grapes, halved
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
Dash of ground nutmeg
Instructions
Cook the wheat berries in the water in a covered pot over low heat for
4 to 6 hours or until the water is absorbed.
(A crock pot is especially useful for this step.)
Remove from heat and allow the berries to cool, then mix in the yogurt,
lemon juice, apple, banana, peaches, grapes, ginger, cinnamon, and nutmeg, and chill.
Let stand for 1/2 hour at room temperature before serving.
Yield: Serves 8

Here’s a few that I like.

Kitchen Witch

Thanks again. I will give them a try.