Hard Red Winter Wheat 40 pounds $49.49 |
Hard Red Winter Wheat # 10 Can $7.87 |
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Cooking with whole wheat is not something most of us do, especially on a daily basis. We buy whole wheat for our food storage with the intention of leaving it there for many years because it stores very well.
But for the sake of rotating your food storage and,
more importantly, getting your family used to eating it, it is wise to
use it in recipes every so often.
What kind of wheat should you store?
For yeast breads, Hard Red Winter Wheat is best. It is higher in protein and gluten. Soft wheat's are primarily used for tender pastries, cakes, cookies, flat breads, crackers and muffins.
All-purpose flour (like that mostly available in
grocery stores) is often a blend of soft and hard wheat's and can be used
in a wide variety of baked products.
Durum wheat is the hardest wheat and is primarily used for making pasta.
You can buy wheat already packed and sealed in 6 gallon buckets or in # 10 cans.You can also order all kinds of grains in large amounts at stores like
Whole Foods or if you have a farmer's market nearby, you may be able to
order in large quantities there. You would have to pack it for long-term
storage yourself . . . so read the next paragraph for help with that.
How to store wheat
If unopened, optimum shelf life is 30 years or more.
If opened, it will last about 3 years. However, once ground into flour,
wheat loses most of its nutrients within a few days so only grind
small amounts at a time. You can add oxygen absorbers, bay leaves, or
dry ice to help keep critters out of your wheat.
Check out this video on how to pack grains for long-term storage.
What to cook with whole wheat
In order to use your stored whole wheat, a grain mill
will be a necessary item (unless you plan to just boil it and eat the
whole kernels as a breakfast cereal - which is good, by the way). There
are electric grain mills and hand-crank varieties.
If you are really preparing for a time when there is no electricity,
you will definitely need a hand-crank grain mill. No matter which kind
you buy (or both if you want), make sure it will grind many kinds of
grains.
When cooking with whole wheat, you may have to
introduce it into your family's diet gradually, and literally "disguise"
it a little. Try some of these recipes — you may find the family
actually likes whole wheat. Like Mikey used to say, "Try it. You'll like
it!"
BLENDER WHEAT PANCAKES
1 Cup Milk ( 3 T. Dry Powdered Milk + 1 C. Water) 1 Cup Wheat Kernels, whole & uncooked 2 Eggs (2 T. powdered eggs 1/4 C. Water) 2 tsp Baking Powder 1-1/2 tsp Salt 2 Tbs. Oil 2 Tbs. Honey or Sugar |
Put milk and wheat kernels in blender. Blend on
highest speed for 4 or 5 minutes or until batter is smooth. Add eggs,
oil, baking powder, salt and honey or sugar to above batter. Blend on
low. Pour out batter into pancakes from the actual blender jar (only one
thing to wash!) onto a hot greased or Pam prepared griddle or large
frying pan. Cook; flipping pancakes when bubbles pop and create holes.
Here's an old stand-by recipe
using whole wheat flour substituted for white flour.
WHITE SAUCE
1/4 Cup flour (whole wheat or all-purpose)
10 Tbs. powdered milk
3/4 Tbs. salt
2 cups water
10 Tbs. powdered milk
3/4 Tbs. salt
2 cups water
Combine all dry ingredients and mix or shake well.
Combine dry mix with enough of the liquid to make a smooth paste. Stir
in remaining liquid and cook over moderate heat, continuing to stir
frequently until sauce thickens and comes to a boil. Remove from heat.
Makes 1-1/2cups sauce.
WHOLE WHEAT CARROT BREAD
2 C. Brown Sugar, Packed 1 C. Oil 3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water) 2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces.) |
|
1 C. Crushed Pineapple, Drained 3 C. Whole Wheat Flour 1 t. Salt 1T. Soda 1 t. Cinnamon 2 t. Vanilla 1 C. Raisins (soak in warm water first) 1 C. Walnuts, Broken |
Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin
pans (12 each) with vegetable cooking spray. Beat together brown sugar,
oil and eggs (no need to reconstitute eggs before adding to this mix). Stir in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done. Makes 1 Bundt pan, 2 bread pans, or 24 muffins. |
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