Certified Glyphosate Residue Free Soft White Wheat Berries | 5 LBS | Family Farmed in Washington State | 100% Desiccant Free | Non-GMO Project Verified | 100% Non-Irradiated | Kosher | Field Traced | Burlap Bag

I like to make fresh whole wheat bread and knowing that whole grains start to loose their nutritional values soon after they are ground but retain all of them until it is ground makes buying the whole grains wise. This is my second time purchasing this brand as I prefer white whole wheat and I have not had any problems such as debris,spoilage or bugs. As I can only purchase is smaller quantities this is a great size package for me and the price is fair.

I like to try new things in the kitchen, so I bought the ingredients for a relatively expensive salad, only to find not a store anywhere near me seemed to stock wheat berries, so I turned to Amazon. They came overnight, and my other salad items did not go to waste. I am happy to report my salad was delicious and devoured by my guests. I’ll now look for other ways to use my five pounds of wheat berries. I can recommend the benefits of trying new things.

Needed some sort of ground cover and this served perfectly. I was able to spread the seeds around the area, water it, and within a few days noticed significant growth. Unfortunately, the birds and some insects attacked that area, and I was committed to getting additional bags. Eventually, I had some seeds germinate and succeeded in getting sufficient ground cover to work for what I needed. The seeds are of excellent quality, and I'd say 90 to 95 percent will germinate, if that is what you intend to use them for. For what I needed and what I used them for, they worked well. If you wish to use them for producing some sort of ground cover, make sure you get the right berries. Some are winter berries, some are off season berries, and some are summer berries. Depending on your particular region, it does make a difference. But getting the correct seasonal berries, and if done correctly, they will work on providing you with sufficient ground cover.

I've used both the Soft & Hard White Berry, they are fantastic. As recommended, I made bread with the hard wheat and it was by far the best home made bread I've had. Made two loaves for a friends dinner party and it was the 1st thing to be devoured and was the topic of discussion for a moment. "You milled your own flower?! Are you Amish?" Anyways, the bread is addicting with spinach/artichoke dip. They also used it to serve up some grilled fish dip. They still talk about that bread and ask if I'll make it again.I then fallowed with using the soft wheat for cookies, and they have yet to leave the house. Try as we might, the cookies never make it out the door for us to share them. They are amazing. Peanut butter, sugar cookies, or just simple butter cookies, they simply taste amazing.I am not a baker, but I consider myself a hobbyist when it comes to cooking. I watched a couple Youtube video's on cooking with fresh milled flower and it seems not a lot of people bake with fresh milled flower, so not a lot of information if available on working with it. I took what limited information I had and winged it. I've learned this flower/dough likes to cook at lower temps for longer times, but that could also be me adding too much water (winged it!) Still came out amazing. Also, write everything down, start with small batches and adjust.Hope this review helps and thanks for the grain, its good stuff.

Nice and clean

We love this grain for our homemade breads and treats! Excellent quality and a good amount without needing a lot of storage space.

I planted this with a broadcast spreader and watered thoroughly for the first 2 weeks. Nearly 100% germination rate and gave me a nice little stand of wheat for my horses to graze.

Product: Palouse Soft White Wheat Berries (Organic Non-GMO)Rating: 4.5 of 5 stars (excellent)I bought a 5lb starter sack as part of a 3 grain assortment, to try out my new KIitchenaid grain mill attachment.QUICK WHEAT VARIETY PRIMER: In general, hard wheat varieties, with their higher protein and gluten content, are best suited for leavened breadmaking, whereas soft wheat varieties contain roughly a third less protein and gluten and as a result are better suited for cakes, cookies, batters, flatbreads and egg-based varieties of pasta. Hard red and hard white varieties are nutritionally comparable and similar in all baking characteristics except one - the white variety is essentially a variant of red wheat with a bran layer that is much lower in tannin, resulting in a flour that is lighter in color and milder in flavor. Commercial "all purpose" flour is a finely-ground ultra-sieved blend of soft white and hard white wheat, so fellow home grinders are advised that if you want to approximate AP Flour, you MUST sieve your flours, and soft wheat will probably be your primary base grain (to which you'll add other flours depending on what you're making). Also note that freshly ground flour is noticeably lower in moisture content than commercial flour purchased in permeable paper bags. Accordingly, plan on needing to increase the moisture content in your recipes by 5%, and then let experience dictate how to finesse that up or down. When in doubt, it's better to err on tht wet side, because working a little more flour into a bread dough is a lot easier than working in more moisture.LIKES:* Excellent quality grain, low breakage, low moisture. Using my Kitchenaid Grain Mill Attachment, I ran it though once on the coarsest setting, then once on the finest setting, which I sifted with a 40 mesh sieve, and then ran the contents of the sieve through a second time on the finest setting, and once more though the sieve. The final flour yield (after double-fine grinding and sifting with 40 mesh) was roughly 84% by weight of the grain used. The resulting flour made good buttermilk biscuits, and the 16% leftovers (mostly bran) I reserved for use in soft oatmeal cookies and hot oatmeal, so there was actually no waste.* The grain is also highly bio-active - after an overnight soak, it sprouted quickly and developed 1/2" tails in a mere 24-36 hrs, so I'm guessing fans of wheat grass will be very pleased. I didn't let mine go that far though - I stopped them at 1/2 inch by cooking them. The bran layer makes wheat berries a bit more chewy than most sprouts, so I opted to cook them by adding them to a split pea soup during the last 10 mins of cooking.* Grown in the USA.MINOR NITS:* PACKAGING (-1/4 star): The grain arrived in a light burlap sack with a plastic inner liner. There was no zip strip, necessitating the use of a box cutter to open the bag, which resulted in string fragments falling into the grain, which I then had to sift out. When I re-order in bulk, I'll be sure to buy in plastic pails, rather than bags.* DUST (-1/4 star): I encountered some fine silo dust, which I sifted out along with the string fragments mentioned above before putting the grain in my storage container.* This not so much a nit as a characteristic of soft wheat in general - it tends to clump more during grinding, so you'll need to periodically tap (read: whack) your grain mill to dislodge any clumps of flour that slow down the flour output.BOTTOM LINE:* Excellent soft white wheat berries that are organic, non-gmo and viable for grinding into flour or spouting. For baking, sifting with a 40+ mesh sieve is recommended, particularly if you like a dough that's as soft smooth and refined as possible using home ground flour. For the most economical value, and convenient storage, I recommend buying large plastic pails rather than the small burlap bags. I'd definitely buy this again, if the price is right.