The whole-wheat berry broken into coarse, medium or fine angular fragments. It can be substituted for rice or other grains in most recipes. Refrigerate to extend shelf-life.
Cracklings (Cracklins): ...
Cumin-Scented Wheat Berry-Lentil Soup
Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread.
Wheat germ Vitamin and mineral-rich layer of the wheat berry. Excellent source of vitamin E. Look for it toasted or untoasted. Add to pancakes and other baked goods as well as meat or vegetable loaves.
The floury particles pass through the meshes, while the bran tails over the sieve; the proportion of the wheat berry thus rejected is given as about 22%.
Gluten (also called vital gluten) is one of several components of the wheat berry that is milled to make flour.
Apple, Pomegranate and Wheat Berry Salad
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"Just the 2 of us, but I did make the recipe as given . . . well, at least half of it was made that way! My other half like mint, but I don't, so when it..." more ...
Extraction rate: refers to the amount of the wheat berry milled into flour. All-purpose flour is roughly a 72% extraction, whereas a high quality (or "short") patent flour is roughly 65%.
 See also: Berry, Wheat, Flavor, Bread, Flour
  
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