Toasted wheat grain, for use in salads or as an alternative to rice and cous cous.
For some reason, people have started calling wheat grain "wheat berries". They are all the same thing!
Use wheat grain in salads, soups and stews.
Use as an alternative to barley, rice or cous cous.
Suitable for grinding into flour.
Sprout this wheat for 24 hours. Sprouted wheat can be added to salads, raw biscuits and soups. There is no need to cook sprouted wheat.
Grow for 9-12 days to make wheat grass. Blend wheat grass into smoothies and other drinks.
Soak for 3-4 hours then simmer for about 40 mins until soft.
Soak overnight (up to 12 hours). Rinse very thoroughly to remove and husks and debris. Place in a germinating jar (A pint glass and muslin also works well, though it is slightly more fiddly) and set on a 45° angle in a cool, dark place.
Rinse again 12 hours later and a third time in a further 12 hours. During this time the grain will have swollen and a tiny white bulb will be appearing at one end. You can harvest them at this point. The sprouts depicted in the photograph have been left for an additional 24 hours (they will still be tasty and edible).
Sprout the grains as explained above but continue the process for about 3 days. Transfer the sprouts into a tray (with drainage holes) lined with moistened soil or capillary matting, give them a good rinse, then cover with another tray or lid. You need to keep the sprouts covered and out of sunlight. Avoid putting them in a humid environment.
Rinse thoroughly every 12 hours (These are very thirsty grains) and repeat every day until you harvest (remember to wait for water to drain before recovering). Once the grass is growing past 15cm tall, you can uncover it and allow the light to green up the leaves. Again, do not put in direct sunlight. You can harvest the grass between 9 and 12 days.
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