Purple Straw Wheat (Triticum aestivum v. Purple Straw) is an heirloom wheat. When Purple Straw Wheat is milled, it produces soft flour with a low gluten content. This makes it a wonderful flour to use for pastries, pie crusts, pancakes, and gravies. Its distinctive baking qualities are one of the characteristics that make Purple Straw Wheat stand out from other wheat varieties. 

This grain has been supplied to us by our friends Stephen and Tania Walter at Burrum Biodynamics in Marnoo, Victoria. In 2019, Steve and Tan took some grains from the Horsham Genebank to trial some new grains. After a couple of years of hand harvesting, in 2023 they were finally able to harvest with their equipment. 

Please note: because the grower rotates their crops each year, so it is not uncommon to find other seeds mixed in with your grain (it shouldn't be too much). Mixed cropping ensures a healthy soil that allows the growers to reduce their dependance on synthetic fertilisers and pesticides.

Practice for conventional growers is to poison their paddocks before planting the new season crops to ensure old season crops don’t come through, being an organic crop this is thankfully not an option.