Hard Red Spring Wheat, Selkirk

Wheat is the most widely grown crop in the world, providing 20% of one's daily protein and caloric intake (Global Conference on Agricultural Research for Development, 2012). When it comes to wheat flours 100% whole wheat is always best as none of the bran has been removed. The bran is the part that contains the most nutrition. 100% whole wheat flour makes delicious and healthy bread – a tasty way to get whole grain goodness! QUICK FACTS: -Good source of dietary fibre, manganese and selenium -It is a full body whole wheat grain with excellent baking characteristic -80% of the wheat grown in Western Canada is...
Spelt

Spelt is a good alternative to wheat for people with sensitivities to modern day wheat. It contains a different kind of gluten than wheat that is easier for the human body to digest. Spelt has high water solubility allowing it to easily absorb nutrients. QUICK FACTS: - Spelt has been widely used in North America for the last 100 years - Spelt was discovered around 6000-5000 BCE - Spelt is also known as Dinkel Wheat HOW TO COOK Ingredients1 cup wheat berries3 cups of water Place in a large heavy saucepan. Add water and salt. Bring to a boil over...
- Tags: benefits of whole wheat, Grain, heritage, Local, organic, Spelt, stoneground flour, whole wheat
Rye

Rye grain was originally discovered growing wild in eastern parts of Turkey & surrounding areas. Rye flour makes very delicious pumpernickel bread. QUICK FACTS: - In North Dakota rye is used to make vodka - Rye flour works well for starting sourdough bread - A Finnish company has recently started a study on rye flour as a good source of probiotics and fiber. HOW TO COOK Ingredients 1 cup rye grain 4 cups water Rince rye under cold running water. Add water and rye to a pot. Place on the stove and bring to a rolling boil. If you soaked...
- Tags: benefits of whole wheat, Grain, health, Local, organic, Rye, Sourdough, stoneground flour, whole wheat
Kamut Khorasan Wheat

- Tags: benefits of whole wheat, Grain, health, Kamut, Local, organic, stoneground flour
Red Fife
Red fife contains a form of gluten that most people can digest easily. It is considered a heritage wheat. This means that it is a GMO free grain and has not been altered in a lab. For anyone looking to avoid modern day wheat in their diet, red fife is an ideal food choice. Red fife flour has a slight cinnamon smell and flavour. Quick Facts: -Red fife was brought to Canada in 1842 by a man named David Fife -In 2011, Prince Charles was introduced to red fife in Canada. He enjoyed it so much that he had some sent...
- Tags: benefits of whole wheat, Grain, health, Local, organic, Red Fife, stoneground flour, whole wheat