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Home   Cereal Grains from British Farms   Black Wheat Grain, Organic
Toasted Sesame Grains with Fried Eggs Toasted Black Wheat with Sesame & Eggs
Wheat Grain Summer Salad Wheat Grain Summer Salad
Black Wheat Grain, Organic
Black Wheat Grain, Organic
Black Wheat Grain, Organic
Black Wheat Grain, Organic
Black Wheat Grain, Organic
Black Wheat Grain, Organic

Black Wheat Grain, Organic

Free UK delivery on all orders over £50

This extraordinary grain is the Blacksmith variety of wheat, traditionally bred by Owen Davies. The grains hold their colour and have superb flavour when cooked, but can also be milled to make a fantastic dark, chocolatey flour.

Grown to organic standards on the South Ormsby Estate on the Lincolnshire Wolds.

Perfect for home milling, for use in salads or as a rice alternative. The grains can be soaked, cooked and eaten whole, and is well suited for milling at home (we recommend using a Mockmill) a makes a flavoursome flour.

  • To cook

    Rinse, bring to the boil, simmer until tender (about 45 minutes). Speed up cooking by soaking for a few hours.

  • Ingredients

    Wheat

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold

    Good things
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging

  • The nutritional figures below are for generic wholegrain wheat. A recent batch of Blacksmith Wheat was tested to have protein at 11.4% and a Hagberg reading at 300+. 

    Typical values
    (generic wholegrain wheat)    		 Per 100g
    Energy 1409kJ (337kcal)
    Fat 2.3g
    of which saturates 0.6g
    Carbohydrate 59.4g
    of which sugars 2.7g
    Fibre 9.5g
    Protein 12.4g
    Salt 0.01g

Category: Cereal Grain , Grist , Wheat , Wholegrain Cereal

Toasted Sesame Grains with Fried Eggs Toasted Black Wheat with Sesame & Eggs
Wheat Grain Summer Salad Wheat Grain Summer Salad

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Recipes using Black Wheat Grain, Organic

Toasted Black Wheat with Sesame & Eggs
View Full Recipe
Toasted Black Wheat with Sesame & Eggs
Gently tipping its hat to gyeran bap (Korean fried eggs and rice), this is a very easy but satisfying supper. The difference here is Isabella Palmer's use of wholegrain black wheat instead of rice as a full-of-fibre wholegrain, as well as cooking it from scratch in the toasty sesame sauce. 

You could use any other whole cereal grain, but the drama of the colour of black wheat is particularly fun. Though the cooking time is long, it’s almost entirely hands-off until the end.

Serves 2

Ingredients

  • 2 tbsp Sesame Oil
  • 1 tbsp Butter
  • 1 Cup Black Wheat, Wholegrain
  • Splash of Soy Sauce
  • 3 Cups Water
  • Big Handful of Green Veg (such as broccoli or green beans)
  • 2 Eggs
  • 2 Spring Onions, sliced
  • Seaweed Flakes, to taste
  • Toasted Sesame Seeds, to taste
  • Hot Sauce / Kimchi (optional)

Method

  1. In a saucepan for which you have a lid, toast the black wheat grains in the butter and sesame oil until it smells very fragrant and some of the grains are popping.
  2. Stir through a splash of soy sauce (it will sizzle), then add the water and bring to a boil. Lower to a simmer, cover with the lid, and leave on a low heat until the grains are cooked through (an hour to an hour and a half).
  3. When grains are ready, place the green vegetables on top and cover again with the lid to steam the veg in the same pot. When cooked to your liking, remove and set aside. Check the liquid level left in the pot: you want it almost entirely reduced (still saucy, but not soupy) so whack the heat up to evaporate excess if needed.
  4. When everything’s ready, fry the eggs.
  5. Portion out the saucy grains and veg between bowls, then a fried egg each. Top with the sesame seeds, sliced spring onions, seaweed flakes, and hot sauce to taste.


Wheat Grain Summer Salad
View Full Recipe
Wheat Grain Summer Salad
A tasty and sustaining summer salad of wholegrain wheat, cherry tomatoes and broccoli.

prep: 20 mins / cook: 1 hour 15 mins / inactive: 0 mins / total: 1 hour 35 mins / quantity: 4 servings

Ingredients

  • 1½ cups (200g) Wholegrain Wheat
  • 5 cups (1 litre) Vegetable Stock
  • 1 medium Leek
  • ½ Lemon
  • 2 sprigs Fresh Rosemary (or use ½ tsp Dried Rosemary)
  • 2 cups (400g) Cherry Tomatoes
  • 3 sprigs Fresh Thyme (or use ½ tsp Dried Thyme)
  • 2 cups (½ a head) Broccoli, broken into small florets
  • ¼ cup (40g) Pine Nuts
  • Couple of drizzles Olive Oil
  • Salt and pepper to season
Dressing
  • 3 tblsp Oil – I’ve tried this salad with macadamia nut and avocado oil but use what you’d prefer!
  • 3 tblsp Light Tahini
  • 2 tblsp Apple Cider or White Wine Vinegar
  • 1 clove Garlic, peeled and crushed
  • 1 tsp Wholegrain or Dijon mustard
  • few grinds Black Pepper
  • 3-4 tblsp Cold Water

Method

  1. Put the wholegrain wheat into a pan with the vegetable stock, bring to the boil then simmer over a low/medium heat for 1 hour to 1 1/4 hours, stirring occasionally. Check after an hour by carefully tasting - there should be a little bit of bite in the wheat berries but not too firm or crunchy! Top up with extra veg stock or water if the pan starts to boil dry
  2. While they're cooking preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  3. Cut the leeks into 1/2 inch (1 cm) chunks and wash and drain well. Put onto a roasting tray with the juice from 1/2 a lemon, a drizzle of olive oil, the rosemary and a good pinch each of salt and pepper
  4. Halve 1 cup (200g) of the cherry tomatoes and lay into another roasting tray with a drizzle of oil and a pinch each of salt and pepper
  5. Put both the trays in the oven and roast for 20 minutes - after 10 minutes give the leeks a stir. Once cooked set aside to cool
  6. Cook the broccoli florets in boiling salted water until just tender. Drain, refresh under cold water and put into a large bowl
  7. Halve the remainder of the cherry tomatoes and add to the broccoli along with the pine nuts
  8. Whisk together all the ingredients for the dressing
  9. When the wheat berries are cooked rinse under cold water then put into the bowl with the raw tomatoes
  10. Add the cooked tomatoes and leeks and stir everything together until very well mixed
  11. Stir through the dressing, taste for seasoning and serve
  12. If you're making ahead of time, store the salad and dressing separately and mix together when ready to serve
View all recipes
  • Toasted Black Wheat with Sesame & Eggs

    Toasted Black Wheat with Sesame & Eggs

    View Full Recipe
    Gently tipping its hat to gyeran bap (Korean fried eggs and rice), this is a very easy but satisfying supper. The difference here is Isabella Palmer's use of wholegrain black wheat instead of rice as a full-of-fibre wholegrain, as well as cooking it from scratch in the toasty sesame sauce. 

    You could use any other whole cereal grain, but the drama of the colour of black wheat is particularly fun. Though the cooking time is long, it’s almost entirely hands-off until the end.

    Serves 2

    Ingredients

    • 2 tbsp Sesame Oil
    • 1 tbsp Butter
    • 1 Cup Black Wheat, Wholegrain
    • Splash of Soy Sauce
    • 3 Cups Water
    • Big Handful of Green Veg (such as broccoli or green beans)
    • 2 Eggs
    • 2 Spring Onions, sliced
    • Seaweed Flakes, to taste
    • Toasted Sesame Seeds, to taste
    • Hot Sauce / Kimchi (optional)

    Method

    1. In a saucepan for which you have a lid, toast the black wheat grains in the butter and sesame oil until it smells very fragrant and some of the grains are popping.
    2. Stir through a splash of soy sauce (it will sizzle), then add the water and bring to a boil. Lower to a simmer, cover with the lid, and leave on a low heat until the grains are cooked through (an hour to an hour and a half).
    3. When grains are ready, place the green vegetables on top and cover again with the lid to steam the veg in the same pot. When cooked to your liking, remove and set aside. Check the liquid level left in the pot: you want it almost entirely reduced (still saucy, but not soupy) so whack the heat up to evaporate excess if needed.
    4. When everything’s ready, fry the eggs.
    5. Portion out the saucy grains and veg between bowls, then a fried egg each. Top with the sesame seeds, sliced spring onions, seaweed flakes, and hot sauce to taste.


  • Wheat Grain Summer Salad

    Wheat Grain Summer Salad

    View Full Recipe
    A tasty and sustaining summer salad of wholegrain wheat, cherry tomatoes and broccoli.

    prep: 20 mins / cook: 1 hour 15 mins / inactive: 0 mins / total: 1 hour 35 mins / quantity: 4 servings

    Ingredients

    • 1½ cups (200g) Wholegrain Wheat
    • 5 cups (1 litre) Vegetable Stock
    • 1 medium Leek
    • ½ Lemon
    • 2 sprigs Fresh Rosemary (or use ½ tsp Dried Rosemary)
    • 2 cups (400g) Cherry Tomatoes
    • 3 sprigs Fresh Thyme (or use ½ tsp Dried Thyme)
    • 2 cups (½ a head) Broccoli, broken into small florets
    • ¼ cup (40g) Pine Nuts
    • Couple of drizzles Olive Oil
    • Salt and pepper to season
    Dressing
    • 3 tblsp Oil – I’ve tried this salad with macadamia nut and avocado oil but use what you’d prefer!
    • 3 tblsp Light Tahini
    • 2 tblsp Apple Cider or White Wine Vinegar
    • 1 clove Garlic, peeled and crushed
    • 1 tsp Wholegrain or Dijon mustard
    • few grinds Black Pepper
    • 3-4 tblsp Cold Water

    Method

    1. Put the wholegrain wheat into a pan with the vegetable stock, bring to the boil then simmer over a low/medium heat for 1 hour to 1 1/4 hours, stirring occasionally. Check after an hour by carefully tasting - there should be a little bit of bite in the wheat berries but not too firm or crunchy! Top up with extra veg stock or water if the pan starts to boil dry
    2. While they're cooking preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
    3. Cut the leeks into 1/2 inch (1 cm) chunks and wash and drain well. Put onto a roasting tray with the juice from 1/2 a lemon, a drizzle of olive oil, the rosemary and a good pinch each of salt and pepper
    4. Halve 1 cup (200g) of the cherry tomatoes and lay into another roasting tray with a drizzle of oil and a pinch each of salt and pepper
    5. Put both the trays in the oven and roast for 20 minutes - after 10 minutes give the leeks a stir. Once cooked set aside to cool
    6. Cook the broccoli florets in boiling salted water until just tender. Drain, refresh under cold water and put into a large bowl
    7. Halve the remainder of the cherry tomatoes and add to the broccoli along with the pine nuts
    8. Whisk together all the ingredients for the dressing
    9. When the wheat berries are cooked rinse under cold water then put into the bowl with the raw tomatoes
    10. Add the cooked tomatoes and leeks and stir everything together until very well mixed
    11. Stir through the dressing, taste for seasoning and serve
    12. If you're making ahead of time, store the salad and dressing separately and mix together when ready to serve
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