HISTORY

Øland Landrace Heritage Wheat (Spring Sown) is an ancient grain and although lower yielding, it has a high protein content and a terrific taste. This prized heritage grain is sweet and aromatic.  Some have described Øland as having the flavor of toasted oats!

The name comes from the island off Sweden where it originated.

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USES

The most common use for Øland is as a wheat flour for breads, pasta, cookies, crackers, breakfast cereal, cakes, muffins, mixes for breads, pancakes and waffles, and in animal feed stuffs. Øland  has high protein content and makes high quality bread.

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NUTRITION
Our Øland wheat is more nutritious than modern wheat. This raw wheat has not been treated, protected or improved by chemicals. Here here for more information. On our connect page you can learn who produced this beautiful grain.

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BAKING

Baking with Øland flour is similar to baking with any other hard wheat variety and can be a straight substitute. 

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COOKING

Besides the use of Øland flour, Øland grain makes an excellent alternative for rice. It is delicious when topped with a sauce, sprinkled on top of salads or added to stews. If you are new to eating cooked grains why not mix some with rice and take a first step to introduce this delicious newcomer into your diet. Cooked grain is a healthy supplement to any meal adding its unique of vitamins and nutrients. As the grains are very hard to eat they can be softened by pre-soaking them, then boiling as stated in the recipes, then added to any dish of your choice.