Our hard white wheat is low in moisture and high in protein. It is great to grind down into flour and use it in your recipes. It is a great flour for working with yeast. Hard white wheat can also be sprouted so you can have your sprouts in your salads. Hard white wheat is a need for your long term food storage needs.
Ingredients: 100% whole grain hard white wheat. No preservative added.
Shelf Life: Should be stored in a cool place of 60 degrees or less to achieve rated storage life. Warmer temperature will slightly decrease storage life.
Packaging: Food is packaged in a large mylar bag with oxygen absorbers inside a 5 gallon HDPE bucket with a gasketed lid.
Shipping to locations below 100 ft above sea level can cause the buckets to appear to be dented in the side do to higher atmospheric pressure at lower elevations. If this happens, remove lid and push out the dent in the bucket and replace lid. This will not reduce the shelf life of the food which is sealed in the inclosed mylar bag.
You’ve probably seen hard wheat in a list of things to get for long-term food storage. Most people typically use flour but don’t directly use hard white wheat berries on a regular basis in the kitchen. But whole ground flour does not store very long without going rancid, but the best way to make sure you will have wheat flour available to you when famines hit the US, because of drought or bad weather that ruins grain crops, is to have your own supply of whole grains. You can grind these grains to make the flour you need to make your own quick bread and yeast bread. When you are looking for a 5 gallon bucket of wheat to use as vegan prepper food, you will want to get yourself a good quality stone grain mill that you can use primarily as a hand crank mill but also with a battery powered drill so you can more quickly and easily grind grain while you have the option of using power.
1 loaf of whole wheat bread uses 4.5 cups of flour which weights 1.5 lb. So you can make 24 loaves of bread with this 36 lb bucket of wheat berries.
1.5 cups water
1 tablespoon molasses
1 tsp salt
2 tablespoons ground flaxseed
1 tablespoon or 1/16 cup oil
4.5 cups whole wheat flour
1 tablespoon yeast
Knead bread until stretchy texture. Let rest in covered bowl until size doubles. Knead again for 30 sec. Divide into equal parts and shape into loaves. Place in bread pans. Set timer for 15 min. Then heat oven to 425 deg F. When the oven is up to temp, check if loaves are raised to a good size. If they are, place in oven and bake for 15 min. Then reduce heat to 350 deg F and bake for 30 min.