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Wheat berries are whole wheat kernels with the bran, germ, and endosperm intact - the most complete form of wheat. They have a chewy texture and nutty flavor, taking 45-60 minutes to cook.
Hard wheat (red or white) has more protein and gluten, better for bread. Soft wheat has less gluten, better for pastries. Hard red winter wheat berries are most common. All cook similarly.
Soak wheat berries 8-12 hours, drain, and rinse 2-3 times daily. Sprouts appear in 2-3 days. Sprouted wheat has increased vitamins and enzymes. Use in salads or dehydrate to grind into sprouted flour.
Store wheat berries in an airtight container in a cool, dry place for up to 6 months, or refrigerate for up to 1 year. Cooked wheat berries keep 5-7 days refrigerated or 6 months frozen.
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