Hard Red, Hard White, and Soft White Wheat Berries - What is the Difference? Part 2

Wheat berries are whole, unprocessed wheat kernels in their most natural form. They come in two different forms, red and white, and are generally used by being ground into whole wheat flour. Red wheat berries yield a darker colored flour with a slightly bitter flavor. White wheat berries create a light-colored flour with a milder flavor. The lighter and milder flavor of white whole wheat makes it more appealing to people who are used to the taste of refined flour, not to be confused with refined white flour, which has been processed and stripped of its many nutrients. Flour made from wheat berries is whole wheat flour, which means it contains the bran, germ, and endosperm of the wheat kernel. Each of these parts of the kernel are important because of the nutrients they carry. Wheat berries are nutritionally beneficial because they offer protein and fiber supplies and are low in fat. In addition, wheat berries are a source of essential vitamins and minerals like iron, calcium, vitamin B, vitamin E, folate, potassium, and gluten. Soft wheat berries are different than hard wheat berries in that they carry more protein and gluten, which makes them preferable for healthy, hearty eating.

To cook wheat berries for your meals, treat them like most other grains by bringing them to boil first and then letting them simmer until the grains have softened. Based on recipe requirements, a little salt may be added during the cooking process. For reducing cooking time, which can typically be around an hour or so, experts recommend soaking the wheat berries overnight to soften the grains. Cooking time may also depend on the recipe the wheat berries are going to be used in. For instance, wheat berries in a trail mix may be left more on the crunchy side while wheat berries in cereal are cooked longer for a softer texture.

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 Other Wheat Berry Blogs:

• Hard Red, Hard White, and Soft White Wheat Berries - What is the Difference? Part 1

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