Every so often I get an email asking me where and in what quantities I buy my grain.
I buy 50lb bags of both soft white wheat and hard white or red wheat. In general I get these from Eden Organic Foods in Clinton Michigan. I buy them there because I drive by the company headquarters on my way to work and back each day. I notice that they also have quinoa and popcorn (and pearled barley). I recently discovered that you can get Eden products cheaper. Zonya Foco has a 15% off coupon code for Eden on her website. (I discovered this because Zonya attends my church.)
Once per year, my family and I make a trek to Battle Creek Michigan for a biking/camping trip at Fort Custer State Recreation Area. While there, I generally pick up an order of bulk grains and other things from Something Better Natural Foods. They have unbelievable prices and a large selection. Last summer I got a large quantity of hard and soft wheats, barley, oats, and corn. I also picked up some spelt and kamut. I must say the kamut is my absolute favorite grain. I wish I had bought more.
I buy lesser used grains (e.g. quinoa, rice) in packages at my grocery store.
Because of the volume I purchase, it is impractical to have these things shipped. Most places will ship, but the costs are prohibitive. It is important to try and find something local if at all possible to keep costs down. Unbelievable prices aren’t so unbelievable after you add shipping.
I go through about 100lbs of soft wheat and 100lbs of hard wheat per year. I make bread once per week from the hard wheat and make quick-breads (e.g. biscuits, scones, muffins) throughout the week with the soft wheat. I make pancakes and waffles with oats and barley. I occasionally make hot cereal with whatever grains I have on hand.
UPDATE (2/29/2008): I recently went to the Eden site to order some grain, and discovered that their prices have nearly doubled. I will be looking elsewhere.
Could you explain what you like about kamut and what you use it for? Do you bake bread with it? Also, have you ever tried to bake bread with sprouted, dried and milled grain?
I like kamut for quick breads. It makes excellent pancakes, muffins, etc. I haven’t tried it for bread.
I do make cookies with sprouted, dried, and milled soft wheat, but I have never made bread with it.
Hi Brian,
I recently bought some Kamut and Spelt, trying to add variety from the whole grain wheat I normally use. I’ll try the Kamut in quick breads like you suggested, but what about the Spelt, what do you use that one in the most?
Thanks,
Kelly
As far as spelt goes I haven’t really used it all that much. The only thing I have used it for up until now is in my hot cereal (cracked in my Fidibus 21).
However, on Sunday I made my first loaf of spelt bread. Everything I had read said that if you want good bread you must use hard wheat. There just isn’t enough gluten in other grains to get a nice loaf of bread. After making spelt bread though, I have changed my mind. I liked the spelt bread just as well if not better than the wheat bread.
The ratio of spelt to water has to change from wheat to water as the wheat seems to absorb more water, but once you get it figured out the spelt bread is quite good. I think I’ll likely switch to making spelt bread on a regular basis. Yes, it costs a little more, but I think it is probably a healthier grain.
You might want to check out Ferris Organic Farms in Eaton Rapids, MI ( http://www.ferrisorganicfarm.com/ ) I haven’t ordered from them yet, but I have called them on a few things while I figure out exactly what I want/need and they have been great. I stumbled across them on accident during some misc Google search and am impressed with their prices.