Durum is an ancient wheat that is a close relative of Emmer. It is the “hardest” of the hard red spring wheats, and has a very high protein level (16.1%) and great flavor, whether you mill it into flour, or use the whole berries, in grain bowls or breakfast bowls.
Great to use whole in grain bowls, grain pilafs, soups, and stews. Because this is a very high protein and hard grain, you will need to cook it longer than softer grains. Or you can mill these berries into flour for country boules and other sourdough or yeast breads. It can also be used in combination with lower-protein flours in pancakes, muffins, cookies, crackers, and pasta.
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