Not exact matches
Pastry flour is ground using the entire
wheat berry (germ and bran still
intact) and does not impart a strong «wheaty» or «tannic» flavor (like whole
wheat).
An
intact grain, such as brown rice kernels and
wheat berries, are healthier than those grains ground up into flour..
If you are buying
wheat berries or spelt
berries with the husk fully
intact, you may need to soak them overnight prior to cooking.
Speaking of whole
wheat berries and oat groats, I've been buying steel - cut oats as a compromise between the whole
intact grain and the rolled oats, mainly because of the shorter cooking time than the whole
intact grain.