Boiled Whole Wheat
Ingredients
Directions
Soak the whole wheat overnight.
Boil the soaked wheat in sufficient water with salt for several hours.
Serve warm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Whole wheat
- Forms the bulk of the dish; softens into a chewy, tender grain as it cooks.
The step that matters
Boil the soaked wheat until tender. Whole wheat kernels have a tough bran layer and dense starch. Soaking hydrates them so they cook more evenly, and a long, gentle boil in plenty of water gelatinises the starch and softens the bran. Stopping too early leaves the grains hard in the centre.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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