Quanah Wheat Berries (certified organic)


A Barton Springs Mill Exclusive.

  • Quanah wheat hasn’t been tasted for about 50 years and we’ve worked hard to revive it for you!

Click here to learn how to cook and sprout whole berries.

It was developed in 1938 and bred specifically for growing in the Texas Hill Country. Then it was forgotten. It is nice and strong, adding excellent flavor to breads and cookies. Put history on your table with this revived wheat, only available at Barton Springs Mill.
  • Class: Hard Red Winter Wheat
  • Grown in: Joshua, TX by Farmer Jerod Crawford, Enger Farms
  • This is a Heritage grain.  Learn more.

  • Available types: Whole Berry, Whole Wheat Flour  Learn more.
  • Protein: 11.5%
  • Flavor profile:  Buttery, creamy and malty
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pastries, Pizza, Pretzels, Yeasted Rolls and Breads
Our whole wheat and rye berries and corn kernels are natural agricultural products. We rigorously clean and inspect every product, but removing all foreign material is impossible. Please inspect your grain prior to cooking or milling. 

    Customer Reviews

    Based on 8 reviews
    Devkirn Khalsa
    Love them

    Taste is great! I made cooked wheat berries!

    Tim McQuinn

    I loved the rich full flavor of this red wheat in sourdough bread. It's very forgiving and easy to work with in a bread dough; I've been using it at 40% Quanah/60% bread flour. The threshing/winnowing wasn't great, though, there were a few berries still in their husks and multiple pieces of stem. Even so I will get more Quanah when it's available again

    Ian Sandman
    Quanah Wheat Berries

    I love this product and would highly recommend it. I use it to make Sourdough and it has a great flavor that is not too "wheat forward".

    Corrine Woodward

    Quanah Wheat Berries (certified organic)

    Martha Apaza
    Love Quanah!

    Quanah is a great addition to sourdough baking. It is flavorful and has good elasticity. I mix it with other grains for a 30/70 whole grain and white bread flour.