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WHEAT

Prairie Gold - Our most popular wheat for making bread. It is golden in color and produces a bread that is lighter and sweeter than bread made from hard red wheat. Prairie Gold is a hard, spring wheat that comes from Wheat Montana. It is excellent for making bread because it has a high protein content and a low moisture content. Along with being excellent for making bread, Prairie Gold is great for making tortillas, cookies and more. It is chemical free, GMO Free and Kosher Certified.

Organic Prairie Gold - The same as our original Prairie Gold but it is certified organic and has not been fertilied or treated with any chemicals.

Bronze Chief - This wheat is a high protein, hard red spring wheat. It has a plump kernel (berry) due to being naturally air dried. It is great for making whole wheat bread. Many people like to combine Bronze Chief and Prairie Gold wheat when grinding grain to make flour for bread making. Bronze Chief is chemical free, GMO Free, Kosher Certified and comes to us from Wheat Montana.

Organic Bronze Chief - The same as our original Bronze Chief but it is certified organic and has not been fertilized or treated with any chemicals.

Hard Red Wheat - High protein hard red winter wheat is similar to Bronze Chief. Winter wheat is preferred by many for growing wheat grass. It is also excellent for making hearty, whole grain breads. Hard Red Wheat is Chemical Free, GMO Free and Kosher Certified.

Soft White Wheat - This wheat is used for making cookies, crackers, pie crusts and other baked goods that do not require a high gluten or high protein content. When you purchase Wheat Montana's soft white wheat, it is Chemical Free, GMO Free and Kosher Certified.

Wheat Bran - A by-product of making unbleached white flour is bran and germ, which is removed from the wheat kernel. The bran contains the highest concentration of nutrients and vitamins, plus soluble fiber. Wheat Bran can be used alone or with other baking applications.

Cracked Wheat - My suggestion for making cracked wheat is to take wheat berries and place them in your Bosch blender. Turn the motor on and let the blender grind your wheat to the desired coarseness.

Helpful Hint -This method insures freshness, taste and the highest degree of nutrients. Once a kernel of wheat has been ground or cracked, its nutritional value is at the optimal amount for 72 hours. After 72 hours, many of the nutrients have oxidized out of the grain and it may start to become stale or rancid. To prevent this from happening, use your flour immediately after grinding or freeze it.

FLOUR

Natural White Unbleached Flour - This white flour is wonderful for baking and another product of Wheat Montana. It performs and exceeds our highest expectations. A small amount of malted barley flour is added to enhance the final product. It is simply the best white flour that I have ever used. It is Chemical Free, GMO Free and Kosher Certified.

Prairie Gold Wheat, Bronze Chief Wheat, Soft Wheat, Rye, Spelt and Kamut can be ground into flour by using a grain mill. I recommend using a mill that will make a fine flour and not make a mess. Once you have ground the wheat into flour use it within 72 hours or freeze it to preserve its freshness. See the page on Grain Mills for further information.

SPECIALTY GRAIN

Oats - This grain may be purchased in the kernel form, called a groat or already rolled into oatmeal. Just like with wheat it is best to roll oats right before using or consuming to insure freshness and taste. An oat groat has the hull removed leaving the soft, chewy part. Rolled oats are high in fiber and very convenient to use. For more information on rolling oats see the page Bosch Accessories - Roller/ Flaker.

7 Grain Mix - This blend of grains is comprised of hard wheat, soft wheat, triticale, rye, oats, pearled barley and spelt. It can be used in the whole grain form, cracked, rolled or ground into flour. Rolled or cracked 7 Grain Mix makes a tasty and nutritious cereal. If using 7 Grain Mix in making bread, use 80% whole wheat flour and 20% 7 Grain Mix flour. This mix is Chemical Free, GMO Free and Kosher Certified.

Pearled Barley - To make pearled barley, the hull, germ and outer kernel are removed. Pearled barley is used in making soup, or can be used in flour, adding a small amount to wheat flour to improve its baking consistency. It is Chemical Free, GMO Free and Kosher Certified.

Rye - Rye is known for making a hearty bread when combimed with wheat and other grains. Rye many times is used in making sourdough breads, soups and stews. For long term storage of rye berries use an air tight container and refrigerate or freeze.

ANCIENT GRAINS

Spelt - Two books of the Bible mention spelt. Spelt has a tough hull which makes it resist insects and pollutants. It is known as "farro" in Italy, and "dinkel" in Germany. Spelt makes a bread that is lighter than whole wheat and it has a buttery, nutty flavor. Spelt has a lower gluten content than whole wheat.

Kamut - This grain is considered a cousin to duram wheat, as it has a similar but humpbacked shape. It is believed to have originally come from Egypt and is also known as "OK - 77". It is wonderful cooked and added to salads or soups. Like Spelt, Kamut is thought to contain less gluten than whole wheat.

Amaranth - This grain was grown years ago by the Aztecs of Mexico. It is a tiny seed and it contains lysine. It makes a tasty porridge or it can be used in combination with whole wheat flour for making bread or pancakes.