Monday Menus: Wheat

I really enjoyed the all the participation we had at the wheat class I taught last month. Everyone was able to see how we crack wheat at our house with a $8 Coffee Grinder we bought on Ebay. It can also be cracked in the blender for pancakes.


I usually use White Whole Wheat because it . . . . tastes better for baking.

Here are a few recipes.

Cracked Wheat Cereal (what we eat for Breakfast)

1 cup cracked wheat

3 c water

1/2 tsp. salt

Bring to a boil, then simmer on low for about 10-15 minutes or until cereal thickens.

Serve with milk and sugar/raisins/ berries

Steamed Wheat

There are many uses for steamed whole wheat. Here’s how to make it.

Crockpot Method

1 cup whole wheat

1/2 tsp. salt

2 cups boiling water.

Cook overnight on low or 6-8 hours.

Or cook on the stovetop covered with 3 cups water and check it frequently. Takes about an hour and a half.

Wheat berries can be added to anything for a yummy texture. They will store refrigerated in the fridge for up to 2 weeks.

I add them to chicken or tuna salad sandwiches. They can replace pasta for any type of salad you would use pasta in.

Jen Martin makes a oil/vinegar  vegetable salad that uses steamed wheat that we tried at the class. Pam Belanger uses her steamed wheat to make the strawberry walnut salad that she brought to the linger longer last Sunday. They are both so yummy. Pam used a store bought light raspberry walnut vinagerrete for her salad.

It can be eaten for breakfast with other hot cereals or by itself. I add it to soups, or casseroles or just toss it in when I make spinach salad. Also it can be added to homemade bread dough.

At the class we sampled wheat berries in a simple french bread recipe

3 cups flour (I use half wheat and half bread flour)

1/4 tsp. yeast

2 tsp. salt

1 5/8 cup hot water.

1 cup cooked wheat berries

Combine dry ingredients then add water. Mix until combined and then leave out to rise for several hours or even overnight. Dough will be sticky. Form 2 loaves with wet hands instead of oil and bake on a cookie sheet in a 425 oven for about 15 minutes.

We have many more recipes to share. Please let me know by leaving a comment if you have any questions for recipe requests.

Have a great week and use your wheat!



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