Grains - Where do I get them?

  Wheat, Rye, Oats, Spelt, Barley, Buckwheat, Millet, where can I find these or other grains for milling and baking?

  First of all, due to the low cost and high weight of grains, they cannot be economically purchased via the internet or mail and be shipped to you.
  For beginners or small purchases the best place to shop for grains will be at your local 'health food store'. If they do not handle grains, they will know who does.
  Another good source for grain are the purchasing co-ops that are organized among families, to purchase in volume in order to get delivery. You may research this option at the Ozark Cooperative Wharehouse Website.
  If all else fails, check with the manager of your local grocery store for a special order.
  Generally speaking, you should be able to obtain wheat at the low end for $15-$17 for 50 lbs up to $25. UPS shipment of single bags or pails will run as much as $35 in shipping.
  Stored in a cool dry place in a sealed container, wheat will store for 5 years with little loss of nutrition, and under good conditions will still be edible even after 30 years. The main problem with storage is bugs and moisture. Long term storage should be in sealed pails that have had the air displaced with nitrogen or carbon dioxide. Short term storage may be had in the original sacks as long as no holes are going to allow bugs to enter. If there is a place for bugs to enter, they will and they can consume a bag of wheat faster than you can.

   Some of the different grains that are available include:

HARD RED SPRING WHEAT: High Protein Hard Red Spring Wheat. Should be naturally air dried, plump kernels, low moisture, and excellent baking quality. For superior whole wheat baking.

HARD WHITE SPRING WHEAT: Its naturally golden color makes 100% whole wheat baked foods that are lighter and sweeter. It is excellent in all bread recipes, cookies, pie crusts and more.

ORGANIC HARD RED SPRING WHEAT:Certified organic means that grain has been grown on land that has had no chemicals or fertilizer applied for 4 years. The protein is a bit lower than standard grains, and the baking consistency may vary. However; for those that demand certified organic status this is the price you must pay.

7-GRAIN SPECIALTY MIX: This unique blend of seven whole grains covers all of the bases. Protein, Nutrition, Vitamins, Fiber, and Flavor. Made from a hearty combination of hard wheat, soft wheat, triticale, rye, oats, pearled barley and spelt. You can use it whole, soak it, crack it, or grind a flour suitable for stand alone baking.

SPELT BERRIES: The origin of spelt has been traced all the way back to the first cultivations of grains, around 500 B.C. Modern day farmers grew Spelt mostly as livestock feed, because, once harvested, it is protected by a fibrous hull that is vry difficult to remove. Today, however, it has found its niche i the human food industry as a substitute for wheat or other gluten-containing grains. Many who have allergic reactions to regular grains are able to consume spelt and still enjoy a diet with grain protein and soluble fiber. This grain is a little tougher to bake with, but with some trial and error, most bakers manage predictable results in a full spectrum of gluten free baked products.

RYE BERRIES: Rye bread is most popular in Europe, where it is the predominant bread consumed. However, rye bread is gaining acceptance in America at a rapid pace. Rye, when used as a baking ingredient, imparts a flavor that is all its own. Purchase only the best berries, so you can expect success no matter how you use them.

KAMUT BERRIES: This is an ancient relative to wheat. You'll enjoy these thick, long grained, bronze kernels. Kamut is high in protein, and easily digestible. It is currently being used in cereals, crackers, and bread products nationwide. Licensing agreements keep this product in limited supply. Kamut is certified organic.

HULLED BARLEY: Barley, again, is one of those grains that has a fibrous hull tightly attached to the kernel. By hulling the barley, the undigestible part is removed. You can still sprout these kernels, or grind them for flour.

PEARLED BARLEY: Pearling the barley actually removes the hull and germ, plus the outer layer of the kernel itself. Pearled barley is more appropriate for soups, soaking, or barley flour. A small amount of barley flour, added to regular wheat flour, can actually improve baking consistency, while adding beta-glucans that enhance health.

YELLOW CORN: Whole, cleaned, #1 yellow corn. Makes excellent meal or corn flour. Add to recipes or use as a stand alone bakery ingredient.

ALFALFA: Alfalfa, when grown as a crop, produces a heavily leafed forage for livestock fee. However, everyone can attest to the nutritional qualities and flavor profile of the sprouted seeds. Go for seeds that are high in germination and cleaned to perfection. These small seeds are dynamite.

BUCKWHEAT GROATS: Buckwheat when harvested is proteccted by a small triangular hull, inedible by humans. By groating the seed, the hard hull is removed, leaving the edible, flavorful groat.

MILLET: Widely cultivated in the Old World, millet is seeing a resurgence in our modern day food supply. This grass plant, produces a white seed that is high in protein and certain trace minerals.

OAT GROATS: Oats contain a heavy hull after they have been harvested. By groating the kernel, the hull is removed, leaving just the most palatable part. Oat groats are soft, chewy and packed full of flavor. Rest assured that oats are amoung the most nutritionally beneficial of the grains available today.

ROLLED OATS: Rolled oats have been and continue to be a mainstay in the modern diet. High in healthy fiber, nutrition, and made more versatile and digestible by the rolling process. Rolled oats should be table grade resulting from the flaking of cleaned, steamed groats.

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