Eden Hard Red Winter Wheat is U.S.A. family organically grown and Eden selected for purity and high protein. Its high gluten content makes excellent all purpose flour for bread and baked goods. Eden Hard Red Winter Wheat is the same wheat as hard red spring wheat but it is planted in the fall for late spring harvest. Store it dry, cool, and in the dark until ready to use or grind. For best baking results, grind the wheat into flour just before use.
Eden Hard Red Winter Wheat is low in fat and saturated fat, cholesterol free, very low sodium, and rich in healthy fiber. According to FDA, "Diets rich in whole grain and other plant foods, and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers." Also, "Low fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors." Eden Hard Red Winter Wheat is a good source of protein, thiamin B1, niacin B3, magnesium, and copper.
Uses for Eden Organic Hard Red Winter Wheat:
• Grind into an excellent all purpose flour for making bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods such as cinnamon and dinner rolls. It is ideal for making seitan, a nourishing wheat gluten cooked in shoyu soy sauce and water, and dried wheat gluten called 'fu' in Japan
• Wash, soak, and sprout to brighten salads, sandwiches, and home made juices.
• Reset your mill to make cracked wheat for cereal or wheat pilaf.
• Soak and boil with Organic Eden Aduki Beans or pressure cook with brown rice. When combining with rice it's best pressure cooked so the wheat and rice are tender at the same time.
• Boil or pressure cook whole for a delightful, chewy, completely satisfying and versatile porridge.
Boiling and Pressure Cooking Directions:
Wash the wheat berries thoroughly, rinse and drain. Place in a bowl with cold water to cover and soak overnight, or for 6 to 8 hours, before cooking to soften. This soaking water may be used to cook the grain. Another method is to dry roast the wheat after washing. Roast it in a heavy or cast iron skillet stirring constantly over a medium flame until the berries are golden brown and release a sweet nutty aroma.
To boil wheat berries put 2 1/4 to 2 1/2 cups of water per cup of wheat, or wheat and aduki beans, and a pinch of Eden Sea Salt, in a heavy pot. If adding aduki beans, do not add salt until the last 10 minutes of cooking. Cover and bring to a boil. Reduce the flame and simmer for 2 to 3 hours. For porridge add more water and cook longer until creamy. For pressure cooking place the wheat, or wheat and rice, 1 1/2 to 2 cups of water and a pinch of Eden Sea Salt in the cooker. Secure lid and bring to pressure. Reduce flame to medium-low and cook for an hour and fifteen minutes. Remove from the flame and allow pressure to come down before removing the lid.