How To Cook Ground Up Whole Grain Berries

Several of our grains are available in whole grain form, including our Organic Spelt, Organic Danko Rye, and our Glenn Hard Red Spring Wheat and Warthog Hard Red Winter Wheat.

Whole grains are perfect for anyone wishing to mill their own flour, to sprout grains, or to cook and enjoy as an alternative to pasta or rice.

There are two methods for cooking whole berries – the absorption method, like cooking rice, or the boiling method, like cooking pasta.

Absorption Method

Add water, salt* (if desired), and berries to a heavy-bottomed pot with a lid using the liquid to grain ratios below. Stir to combine and bring to a boil. (Your water will boil faster if you cover it, but it may also boil over). Once you achieve a rolling boil, reduce the heat to a simmer. Stir gently, then cover and cook until the grains are cooked through – tender but not mushy – approximately 45 minutes to one hour. Don’t stir once covered, as stirring will break down the starches and result in a porridge-like consistency. Check the grains about 30 minutes into the simmering process to make sure they still have enough liquid. Add additional boiling water if necessary to allow your grains to cook sufficiently. 

Water to Grain Ratios
Rye: 3 ½ cups water to 1 cup rye berries
Wheats: 2 ½ cups water to 1 cup wheat berries
Spelt: 2 cups water to 1 cup spelt berries

*Use approximately 1 tsp salt per 1 cup of grain

Boiling Method

Bring a large pot of salted water to a boil. (At least four times the amount of water to the amount of grain) and cook uncovered, at a full boil,  until the grains are tender. This method is a quicker than the absorption method, but it still takes longer than cooking pasta, approximately 30 minutes.