High in protein, Red Spring wheat is the go-to grain for bread baking flour, but also cooks nicely for salads and soups.
Red Spring wheat accounts for the majority of wheat grown in Canada — and has garnered a reputation internationally for its superior milling and baking qualities. Mill it, sprout it, soak it, or boil it whole.
Our number one grade Hard Red Spring Wheat comes from Bernie Ehnes from Etzikom, Alberta.
To cook, combine 1 part Wheat Berries with 4 parts water. Bring to a boil and simmer for 45-60 minutes or, until tender but firm.