Certified Glyphosate Residue Free Hard Red Winter Wheat Berries | 25 LBS | Desiccant Free | Sproutable | Non-GMO Project Verified | Kosher

Clean nice wheat, should make great whole wheat flour! Fast shipping.

Arrived quickly! I was able to get 4 gallons of berries out of this bag. I jarred and sealed them as soon as they arrived! Looking forward to the delicious breads these will make!

Arrived in noted time, intact and correct. Thank you!

The grain is clean....always. it's always ready to grind as soon as you pour it out of the bag. The flour is fabulous and makes yummy baked goods. I've been buying this brand for quite a number of years...started out with 5 lb. bags and was so consistently satisfied that now I buy 25 lb. bags.

I bake all wheat bread. I don’t mix in white flour from the store. I use these wheat berries and barley and my bread is great. I make sandwiches for work for my son and one of his coworkers begs to eats 1/2 of his sandwich. I/2 a sandwich will fill you up. Because of all the fiber, the bread cleans you out. There is a trick. When using all wheat berries for bread you have to grind the berries and then sieve out the bran using a sieve with 50 holes or more per inch. Soak the bran overnight. I make a sponge using the bran from 2 pounds of wheat berries (about 1 cup) and 3 cups of milk. I put in 4 pinches of yeast and 2 tablespoons of honey. I also mix in 1 cup of barley flour. Soak overnight. Your sponge is the liquid for your bread. 2 pounds of berries will yield about 6 1/2 cups of flour. I use at least 5 cups of wheat flour and 1 1/2 tsp salt. Because the bran sucks out the moisture from your dough, your dough is moist. Just pour in your sponge and mix your flour until it is moist. Cover with plastic wrap and let set 30 minutes. This activates the gluten. Knead 4 minutes and let proof 2 hours. The remaining flour is used to cover kneading board and to add to dough for the right consistency. Take dough out of bowl, knead about 4 times and put in bread pan. It should take about 2 hours to double in size and 1 hour to bake. Bread is done when it’s temperature reaches 202 degrees. You will not taste the yeast at all.

Very clean, no foreign material.

Just as I remember wheat berries to be and they make good flour.

Froze some I'd use for flour for longer term storage and the rest I put in a very large sealed plastic container. Wheat was in great shape and sprouting was pretty much 100% for wheat grass and an awesome sprouted wheat bread I make. Also made whole wheat flour was delicious! Very versatile wheat, great quality and I'm ordering my 3rd bag today which will last about a year.