Palouse Brand Certified Glyphosate Residue Free Hard Red Spring Wheat Berries | 25 LBS Bag | Family Farmed in Washington State | Sproutable | Non-GMO Project Verified | Kosher

Love red hard spring. Have ordered from this company before, and have never been disappointed. The grain is always bug free and clean! It’s cheaper and easier to find than my dwindling stash of Yecora Rojo. Keeps my starter 💪🏼. Thanks for an excellent product!

I recently discovered Bread Beckers and Sue Becker (look her up on YouTube!) and immediately bought a grain mill after having been carnivore for 2+ years with drastic healing but not feeling quite right nor fully healing. Within 2 weeks consuming bread products made from freshly milled wheat my health is on track. I am so grateful! This wheat is perfect! It's clean, tastes wonderful and makes the best bread and pizza crusts! I'll be a life long customer.

Great price and great quality. Makes very tasty bread

Mills up nicely makes great fresh milled bread in the bread machine

Makes really high protein bread. The bread is more whole wheat than white, but it's super high in protein. Like 6-10 grams of protein per slice, depending on the size of the slice.

I bake all wheat bread. I don’t mix in white flour from the store. I use these wheat berries and barley and my bread is great. I make sandwiches for work for my son and one of his coworkers begs to eats 1/2 of his sandwich. I/2 a sandwich will fill you up. Because of all the fiber, the bread cleans you out. There is a trick. When using all wheat berries for bread you have to grind the berries and then sieve out the bran using a sieve with 50 holes or more per inch. Soak the bran overnight. I make a sponge using the bran from 2 pounds of wheat berries (about 1 cup) and 3 cups of milk. I put in 4 pinches of yeast and 2 tablespoons of honey. I also mix in 1 cup of barley flour. Soak overnight. Your sponge is the liquid for your bread. 2 pounds of berries will yield about 6 1/2 cups of flour. I use at least 5 cups of wheat flour and 1 1/2 tsp salt. Because the bran sucks out the moisture from your dough, your dough is moist. Just pour in your sponge and mix your flour until it is moist. Cover with plastic wrap and let set 30 minutes. This activates the gluten. Knead 4 minutes and let proof 2 hours. The remaining flour is used to cover kneading board and to add to dough for the right consistency. Take dough out of bowl, knead about 4 times and put in bread pan. It should take about 2 hours to double in size and 1 hour to bake. Bread is done when it’s temperature reaches 202 degrees. You will not taste the yeast at all.

Ive been milling my own flour with this for sourdough and it’s great!

Ordered through Amazon since I missed a coop order from cutoff date. These were perfect, and arrived just in time.