Wheat & Grain Resources

Grains I use often:

Modern Varieties

• hard red wheat - for breads
• hard white wheat - for breads, a milder flavor than the reds
• soft white wheat - for cakes and cookies

Heritage Varieties

• Red Fife (good for bread)
• Rouge de Bordeaux (works really well for bread)
• Sonora white (a soft white, one of the earliest wheats planted in North America)
• Kamut

Ancient Varieties

• einkorn (the original wild wheat)
• emmer (the Egyptians used this to make the bread that fed the pyramid builders)
• spelt (the Romans were fond of spelt)

Misc

• oat groats (I flake my own oatmeal every morning, yummmmm!)
• Hopi blue corn
• rye

Online Sources

• AncientGrains.com
• AnsonMills.com
• Breadtopia.com
• Hayden Flour Mills
• Palouse Brand, Palouse, WA
• Pleasant Hill Grains
• Purcell Mountain Farms
  - from Idaho, blue corn, oats, grains, and truly wonderful dried tart apricots
• Ramona Farms
  - Native American grains and beans
• Rancho Gordo Beans
• Chimayo Chili Brothers
  - recommended by Seamus Blackley

---

Note:

• All views expressed are my own opinions, based solely on my own research and experience. I am not a professional baker. Nothing in this blog is professional nutritional or medical advice. I do not include affiliate links, I am not compensated for any links or recommendations on this blog.