Monthly Archives: July 2012

Sprouting Wheat Berries

Place 3 T-1/4 C wheat berries in a wide-mouth jar and fill half-way with tepid water.

Place double-thickness cheese cloth over mouth of jar and secure with rubber band.

Place jar on its side in a dark or low light area, never in direct sunlight.

Rinse and drain twice a day with tepid water.  Berries should sprout in 2-4 days.  If they’re not green put them in a sunnier location but not in direct sunlight.
When sprouted rinse in colander, drain, and keep 4-5 days in an air-tight covered container in the refrigerator.

Polenta

3 C water
1 t salt
1 C Sunrise Flour Mill freshly milled whole wheat durum flour, or cornmeal, or a 2/3-1/3 mix of cornmeal and coarse corn grits. Bring water to a boil.  Add salt and slowly add flour while stirring.  Continue to slow boil about 10 minutes, stirring constantly.  If all water isn’t absorbed byContinue Reading

Pizza Dough

The key ingredient to making perfect pizza dough at home is the flour.  You need a high-gluten flour that will give strength and elasticity.  Sunrise Flour Mill Pizza Flour is a blend of our Hard Red Spring Wheat and Soft White Winter Wheat. Both grains are sourced from local farmers, and only the highest qualityContinue Reading

Wheat Berry Salad

2 C cooked wheat berries
 1 medium apple, cored and chopped
 1 C raisins
1/2 C walnut (or other nut) pieces
 1 T fresh lemon juice
 1/4 C apple cider vinegar
 1/4 C apple juice
 1/2 t salt
 1/4 C extra virgin olive oil Mix all ingredients and refrigerate at least two hours before serving. IfContinue Reading

Tangy Wheat Berry Salad

2 C cooked wheat berries
 1/2 C finely diced small red onion
 1/4 C + 2 T extra virgin olive oil
 1/4 C balsamic or rice wine vinegar
 3 scallions, minced using both white and green parts
 1/2 bell pepper, any color
 1 medium carrot, diced
 Salt and pepper to taste
 1/4 C cilantro, optionalContinue Reading