Wheatberries are the whole grain that is ground to make whole wheat flour. To make white flour, the outer shell is removed before grinding. They contain a high amount of dietary fiber.


Other names: wheatberries

Physical Description

Wheatberries are hard, oblong grains that look fairly similar to barley before cooking. Once they absorb the water you cook them in, they become round. The inside softens, while the exterior shell remains in tact, giving them something between a 'crunch' and a 'pop' when you bite into them.

Colors: light brown

Tasting Notes

Mouthfeel: Smooth, Earthy, Slightly crunchy
Food complements: Peanut butter, Vegetables, Balsamic vinegar, Dried cranberries, Honey

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Buying: Wheatberries can be difficult to find--many conventional grocery stores don't carry them, but if they do, they will be hidden with the less-common flours and grains. Whole Foods and other health food stores carry them in bulk at a very low price.

Preparation and Use

To prepare wheatberries, soak them overnight. Boil the soaked wheatberries in a ratio of 4 cups water to 1 cup wheatberries for an hour. If you don't soak them overnight, they will need to boil longer.

Conserving and Storing

Store uncooked wheatberries in an airtight container in a dark, dry area. If you live in a particularly warm climate, they can be kept in the freezer, where they will last the longest. Once you've cooked them, keep them refrigerated for up to a week, or frozen for up to four months.


History: Ancient Egyptians used to place stores of wheatberries in the pyramids of dead Pharaohs. It was believed that the pharaohs would eat them and bring them along to the afterworld as their sustenance.


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