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 main body of the dish, becoming tender and chewy as it cooks through.
- Coarse sea salt
- Seasons the wheat as it simmers, flavouring the grains from within.
The step that matters
Boil the soaked wheat for several hours. Whole wheat grains have a tough bran layer, and only long, steady simmering in enough water fully softens the starch and makes the grains tender to eat. Cooking too briefly leaves them hard and chewy.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.