Originating in the 1920s, this hard-wheat has a rich and colorful history akin to its amber colour. This variety originates from the work of Nikolai Vavilov, a leader in the restoration of crop biodiversity in Russia. Educated as a botanist; his aim was to cure the famine in Russia. He collected more than 200,000 species from across 40 different countries to achieve his life's work, but later perished due to famine during the Soviet Union.
Our Amber Wheat is high in fiber, vitamin E, and B-complex vitamins as well as has lower amounts of gluten than other wheat varieties.
BAKING WITH AMBER WHEAT
We asked one of our favourite bakers Dawn Woodward of Evelyn's Crackers to tell us about baking with ATG Amber Wheat. Here is what she had to say:
"For bakers looking to get off the commodity white flour track and start exploring the world of heritage whole grains, then Amber wheat is an easy entry point. The gluten quality is superb and the wheat can handle long fermentation and hydration and holds up in enriched and laminated doughs. Amber is worth the price because the flavor is great- nutty and sweet with no bitterness from the bran. The colour is light enough that customers will be drawn to it’s deep golden crumb and will love the mild flavour. It mills well on commercial stone mill and even countertop mills. I highly recommend this wheat for all applications."