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.
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.
Selecting and Buying
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.