Thursday, December 31, 2009

How To "Crack" Wheat

We've had lots of questions in regards to what "cracked wheat" is, so we thought we'd show you exactly how to do it. 

It's as easy as that! 

Check out our YouTube channel - JoesGrain for more fun videos.  Want to learn something specific about our whole grains and how to cook them?  Just e-mail us at with your ideas and you might just see a video addressing your question!

Joseph's Grainery on Foodista


  1. I am interested in preparing an Iraqi recipe that calls for al habbiya wheat.
    The preparation of this wheat is described as:
    Al habbiyya is prepared by sprinkling the wheat grains with water, pounding them with a mortar and pestle, and sprinkling them with a little more water to remove the outer peel or chaff. Then they are spread in the sun to dry. After being dried in the sun, they are sifted to let the wind take away the peels.

    Is your cracked wheat like al habbiyya wheat?
    Note that it is not cooked in this process. Burgul on the other hand is cooked.

    In the Iraqi recipe, the al habbiyya wheat is soaked for 12 hours before cooking.

  2. Hi Sally, the process we use to crack our wheat, does not sound similar to the preparation for Al habbiyya. We have a mill that we send the wheat through that simply cracks the kernels for us and then spits it out. We do nothing additional to the product. What you see is what you get, cracked wheat. :)


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