Sonora Wheat Berries

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

Sonora is one of the oldest surviving wheat varieties anywhere in North America. Predating Red Fife and Turkey Red wheat, it is a soft white, round winter wheat with pale red grains.

While earliest records document its existence in the mountain plains of Sonora, Mexico in the early 1700s, the wheat surely predates that era by generations. It was widely planted in California by the early 1800s.

  • Class:Soft White Winter Wheat
  • Grown in: Gila, AZ by Oatman Farms
  • This is a Heritage grain.  Learn more.
  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is’00’?
  • Protein: 13.67% (Protein percentage is not indicative of soft wheat's baking performance)  Learn more.
  • Flavor profile: Nutty and buttery
  • We love it in: Flatbreads, Pastries, Pancakes, Pie crust, Tortillas, Richly Flavored Breads (up to 50%)

    Customer Reviews

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    a
    autumn Benavidez

    Sonora Wheat Berries

    R
    Rita Bunker
    Sonora Wheat Berries

    Loved them were so good in muffins, is a wonder white wheat, will keep this wheat in my wheat berrie stach. Loved that it was from Texas another +

    R
    Robert Simola
    My Very Best Whole Wheat Waffles

    My Very Best Whole Wheat Waffles

    2 cups to 2 1/4 cups Sonora Wheat berries
    5 teaspoons baking powder
    1 1/2 teaspoon salt
    1/3 cup brown sugar
    3 cups milk
    3/4 cup oil
    3 egg yolks
    3 egg whites stiffly beaten

    Mix baking powder, salt, and brown sugar together with a wisk. Make sure to crush the lumps in the brown sugar. Add the freshly ground whole wheat flour and again mix thoroughly with the wisk. (Two cups of wheat berries results in approximately 3 to 3 ½ cups of flour.*) Remember to gently mix the ingredients with the wisk.

    Add milk and oil to the dry ingredients and mix thoroughly. The batter will seem too thin and runny. Let sit for a half hour to an hour to give the milk time to saturate the flour completely because the batter will thicken considerably when the flour absorbs the milk. If after an hour the batter is too thick, add milk a little at a time until the correct consistency is achieved. If the batter is too thin, add some flour a little at a time.

    Separate the egg yolks from the whites. Add the yolks to the batter and mix them in. Beat the whites until they are stiff and then carefully and gently fold them into the batter. If you use the wisk be sure to fold the egg white gently into the batter. You are not whipping them and mixing them like you do with the other ingredients. If you are too rambunctious mixing the egg whites into the batter, your batter will not have the light, fluffy consistency you want it to have.

    Ladle the batter into the waffle maker and cook until it achieves

    • Two cups of wheat berries will give me approximately 3 to 3 ½ cups of freshly ground flour. How much flour you get from two cups of wheat berries will depend on your flour mill, how fine you grind your wheat, and the variety of wheat you are grinding. And sometimes I think it will depend on the vagaries of the weather, your mood at the time, and the whims of the gods. If you are starting off wish already ground flour I would recommend sifting if before you measure it since freshly ground flour has not been compacted and is therefore lighter than flour that has been sitting in a sack for an undetermined amount of time.
    • Different wheats give different tastes to the finished waffles. So far, my favorite waffles are made with Sonora wheat. It makes the lightest waffles. One time only I was able to use just harvested wheat berries and the waffles made from them was the best I have ever made. Unfortunately, when I made waffles two weeks later using the same wheat the waffles were merely run-of-the-mill great.

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    Elaine Guyette
    Sonora Beauty!

    Very beautiful and clean grain. I will definitely order more 😎

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    Amy Oldham
    Beautiful and Delicious

    I use the Sonora Wheat Berries for all my non-yeast baking. Muffins, pancakes and more. I love the golden color and flavor of this wheat. My order was packaged well and the wheat is very clean and ready to mill.

    BSM Reviews

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    TAM 105 Flour
    Marj Krause
    Great flour for gluten intolerant tummies

    Used the TAM 105 for banana bread. The bread turned out better than normal. It had the extra flavor this flour brings and no tummy issues. I then ordered TAM 105 00 to use for pizza dough

    Yecora Rojo

    Made standard sourdough loaf with this new flour from Barton Springs, It came out a little dry on first round of kneading. I added a few squirts from spray bottle to get texture just right.

    This rose nicely after 12 hours. I might add a little more water next time. It was not as elastic as some of the earlier new flours I have tried. It also has a redish tinge, which is really interesting. Not bright enough for me to notice (colorblind) but I noticed a slightly different shade and my wife confirmed it was definitely a bit redish.

    This had a great rise overnight. Nice dome, and still felt firm. It's very big, but my hope is that it won't cave in during the bake.

    It was a bit over proofed and black on top. Could be the very overraised dome. But the bread as a whole was great. Worked like a bread flour, but had a great whole-wheat flavor. This is far more unique than the other fancy flours I have tried in the past. I could see making special orders of this variety.

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    Sonora Flour
    Debora Crosby
    I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

    This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

    P
    Spelt Flour
    Paul m
    Spelt pizza

    Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

    L
    Wrens Abruzzi Rye Flour
    Laura Sanders
    Great flavor!

    This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.