My loyal customers would say, "Elizabeth's whole wheat bread with the nutty little grains in it".
Now I like this basic picture provided by our friends at Mypyramid.gov. I may add your tax dollars are paying for this site so might as well make use of it. There is a more detailed illustration at this website: www.mainebread.com for those food nerds like me who want to know more.
So the wheat berry is the fruit of the wheat grass that we use to make bread, cookies, pilafs, ect... And if you use the entire grain without removing the germ and the bran then you have "a whole grain" product.
So my Wheatberry bread is 100% wholegrain just like all of my breads, but it is unique in that it has roasted farro berries added to the dough. Farro is variety of the ancient grain spelt. I have written about spelt in my post Crisp mornings, pumpkins & cranberries . For more information about spelt check out this page from one of my suppliers: www.ansonmills.com/farro.htm. So I should call this bread farro berry, but being most people don't know what farro is I think Wheatberry is ok. My wheatberry is an excellent everyday bread. It rises very well (for a whole grain bread), has a lightly sweetened whole grain flavor. The roasted farro berries are sweet (less bitter than our modern wheat), slightly smoky, and nutty. It is a popular bread and one I always try to have on hand.
Ingredients: Ingredients: organic stone-ground whole wheat flour, water, roasted farro (spelt) berries, buttermilk powder, orange juice, Mississippi honey, molasses, canola oil, butter, egg white, salt, yeast
I'm deleting my previous comment asserting that farro is not spelt but emmer. That farro is emmer seems to be the general consensus by those who write about it, but it's an obscure enough food that they could all be repeating a common misconception. I noticed that Anson mills declares one of their farros to be spelt, and
Glenn Roberts' knowledge of grains is formidable. He seems to indicate by their description of their other farro, that einkorn, spelt, and emmer all fall under the farro category. These are all hulled wheat varieties unlike the modern wheat used most commonly today, so perhaps that is the what makes them farro.
Eric thanks for your comments! I think you and Glenn Roberts know more about ancient wheats than I do. I do think it is fascinating and it seems clear that ancient wheats are nutitionally rich and have some unique flavors to offer.
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