Kernza® is a new grain developed by The Land Institute in Salina, Kansas and the University of Minnesota Forever Green Initiative, domesticated from intermediate wheatgrass (Thinopyrum intermedium).
Kernza® and other upcoming perennial grain crops take their cues from the beginnings of agriculture, when people began to domesticate wild plants in many parts of the world. Keeping roots in the soil for multiple years offers benefits for water quality, soil health, climate, and biodiversity. Kernza® is still in its early phases of selection as a grain crop, and also offers great promise as a forage grass for livestock. You can learn more about Kernza® at kernza.org.
Kernza® kernels are smaller and more slender than standard wheat kernels, and have a higher ratio of bran to endosperm than other grains. The kernel has a hull that must be removed prior to further processing, as do emmer, einkorn, and spelt.
Function: Kernza® behaves similarly in baking to rye and soft wheat, and is used in all applications including pastry, bread, cereals, and crackers. The gluten content and properties are lower than typical bread wheats, but that does not prevent determined bakers from using Kernza® to make bread. The grain is also gaining traction with breweries and distilleries.
Flavor profile: Kernza® has a mild grassy, branny, grahammy taste.
Nutritional info: Kernza® is similar to wheat in protein, minerals and amino acids, though complete data has not yet been officially released because of the newness of the crop.