Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Mediterranean Wheat Berries (certified organic)
7 reviews
$10.00
A Barton Springs Mill Exclusive.
This Colonial Era wheat hasn’t been tasted in over 50 years and we’ve worked hard to revive it for you!
Brought from the seaside town of Genoa, Italy in 1819, Mediterranean was the most grown wheat in Texas in 1919. Then, it was forgotten.
- Class: Soft Red Winter Wheat
- Grown in: Lamesa, TX by Farmer Kelton Coleman
- This is a Heritage grain. Learn more.
- Protein: 9% (Protein % is not indicative of soft wheat's baking performance) Learn more.
- Flavor profile: Honeyed
- We love it in: Cakes, Cookies, Flatbreads, Muffins, Pastries, Pancakes, Pie Crust, Quick Breads, Tortillas
Remember! You don't need a special recipe. You can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!
Try it in:
*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.
K
Karen Kletter I haven't baked with my own Mediterranean yet but my cousin, who's new to fresh-milled flour, used it for a recipe on the Émile Henry site for Chocolate Baulois Cake. She was slightly skeptical but it seemed to me that a nutty, soft red wheat would be perfect for an intensely chocolate dessert. Her verdict? "The cake is absolutely delicious."
Bottom line: don't be afraid to think outside the box with fresh flour, even for desserts.
C
Cathy Vogler These berries were clean and baked up nicely.
N
Nancy Fetterly I have just found these. I've milled now for 4 years and have heard soft red talked about but have never seen it to order before. We are loving these berries in all my non-yeast baking and the flavor is outstanding. I will definitely be reordering when I run low. Being from right out here in west Texas is also a huge plus for me.
J
Jean Buraglio Still learning how to use it.
R
Randal Norville Awesome will buy again
K
Karen Kletter I haven't baked with my own Mediterranean yet but my cousin, who's new to fresh-milled flour, used it for a recipe on the Émile Henry site for Chocolate Baulois Cake. She was slightly skeptical but it seemed to me that a nutty, soft red wheat would be perfect for an intensely chocolate dessert. Her verdict? "The cake is absolutely delicious."
Bottom line: don't be afraid to think outside the box with fresh flour, even for desserts.
C
Cathy Vogler These berries were clean and baked up nicely.
N
Nancy Fetterly I have just found these. I've milled now for 4 years and have heard soft red talked about but have never seen it to order before. We are loving these berries in all my non-yeast baking and the flavor is outstanding. I will definitely be reordering when I run low. Being from right out here in west Texas is also a huge plus for me.
J
Jean Buraglio Still learning how to use it.
R
Randal Norville Awesome will buy again