Grains shop - Souly Rested

A few favorite grains

While this isn’t an all-inclusive list of the wheat berries I keep stocked in my pantry, it is a nice list to cover all the basics.

I’m happy to send you my complete list of grains & all my favorite ingredients in my pantry, just go here to let me know where to send it.

Best grains for breads

This heritage grain with a nutty, cinnamon flavor has been a favorite for bread flour for centuries. Code SOULYRESTED saves 15%

This heritage hard red grain has been making deliciously nutty tasting breads for well over 200 years. Code SOULYRESTED saves 15%

Khorasan makes a delicious bread (I add a little vital wheat gluten)

Find all the tools that will help you with fresh flour baking here (including vital wheat gluten I use for bread making with some ancient grains).

Best grains for pastries

Khorasan is great for pastries, offering a rich, buttery flavor and a delicate, light texture.

Einkorn is a great all-purpose grain, perfect for cookies, cakes, muffins, and bread.

Barley is an ancient grain that makes a great all-purpose fresh flour, with a nice texture and mild flavor. Code SOULYRESTED saves 15%

Best grains for cakes & baked goods

Rye is great for brownies, muffins, and some cakes. The flavor pairs especially well with chocolate.

Spelt is an ancient grain that offers an almost salty flavor that is very compatible with other flavors, from fruity to chocolate and more.

The Top 3 when you’re starting out

Everyone has their own preferences, but these are the 3 grains I recommend to everyone who is just starting out. While it’s fine to go with Soft White for baked goods and Hard Red for breads (I know that’s what folks usually recommend), I’d rather avoid ultra-hybridized grains when possible and go for ancient or heirloom options which are higher in nutrients and antioxidants. So I recommend:

An all-purpose flour for baked goods
A heritage hard red for breads
An easy-to-work-with ancient grain for a fun, versatile option to experiment with