Wheat 101
Let's explore the basics about wheat in our food storage. When most people begin to store food they begin with wheat. Why is that? We know that it is good to store but many of us really do not know how to use wheat. Today we will discuss the types of wheat available, how should it be stored and things you can do with it and why wheat is so great to store.
What kind of wheat should I store? Red wheat vs white wheat, hard wheat vs soft wheat, spring wheat vs winter wheat? Here is the run down that I've found:
Red vs White: Red has a stronger wheat flavor and produces a heavier denser bread than white wheat.
Hard vs Soft: Hard is more common and versatile. Hard wheat has a higher gluten (protein) than soft wheat. It is better for making breads, pastas, pancakes, etc. Soft varieties have lower protein and nutrients but are better for pastries.
Spring vs Winter: This indicates the time of harvest. The only differences here are Spring wheat has 2% more protein than winter and Red Winter tends to be better for baking than Red Spring. (http://foodstoragemadeeasy.net)
How should it be stored? Wheat is one of the longest storing food items around. Whole wheat kernels will store longer and better than in flour form. It is important that wheat doesn’t have a moisture content level higher than 10 percent. A higher moisture content than this causes damage to the wheat and exposure to oxygen may cause some forms of bacteria to grow. Storing wheat in a cool, dry place is the easiest way to keep moisture content low. A properly used oxygen absorber will also keep exposure to oxygen minimal. A storage temperature of 40-60° F results in fresher wheat. However, 60° F and above is still acceptable. Food storage containers should not be stored directly on a cement floor to prevent rusting and pest contamination. Wheat should also be stored away from apples, onions, potatoes, etc., since the odor or flavor may transfer to the wheat.
What can be done with it? Wheat adds variety to your food storage. Most people think only of using wheat as flour in bread products. But wheat can be used for much more. Wheat can be cracked, sprouted, ground into flour, and even grown as wheatgrass. Try the flour in noodles, pie crust, pastries, muffins, cookies, or anytime a recipe calls for flour. Cracked wheat by itself makes a great hot cereal. Try it as a meat extender for hamburgers, meatloaf, lasagna, pizza, spaghetti sauce, sloppy joes, chili, or soups. Simply crack the wheat in a blender, grinder, or mill on a coarse setting. Cook your hamburger, drain the fat, then add 2 cups of water and a half cup cracked wheat. Stir and simmer for 20 minutes, then add to your favorite recipes. Sprouted wheat can be added to top off sandwiches and salads. Flour can also be used as a thickener in soups. Anyone who invests in wheat as part of their food storage program should also invest in a grinder. If possible, obtain both the quick electric mill and the less expensive hand mill which can be used with just hand power. Now all you need to do is select a recipe, grind your wheat to the desired texture, and you're ready to go.
Why is it so great? Wheat in considered the Staff of Life. Wheat is packed with vitamins and minerals. Unfortunately, processing used to produce and refine white flour removes most of the valuable nutrients. Wheat kernels have three main divisions; the bran, the endosperm, and the inner embryo or wheat germ. The bran is packed with vitamins A, C, and E, calcium, iron, and iodine. The bran also happens to be the best source of dietary fiber which aids in digestion and helps ward off disease. The wheat germ layer is an excellent source of vitamin E, as well as other vitamins and protein. Many important nutrients are removed when layers are separated during processing. For this reason, it makes sense to put whole wheat back into your diet. Pound for pound, wheat is one of the least expensive foods available. If you are concerned that your food storage may be lacking in protein, a good supply of wheat and beans will form a complete protein.
About Wheat Grinders.
Wheat grinders are either manual or electric. The manual wheat grinder has a suction cup or clamp attachment to attach to the kitchen counter. A bowl is placed underneath and a hand crank is used to grind the wheat. An electric wheat grinder does most of the work for you. All you have to do is pour the wheat grain in the top of the machine, turn it on and select how course or fine you want the flour. Manual wheat grinders are simple kitchen tools. But a manual grinder does have some features that an electric wheat grinder cannot provide. A manual wheat grinder is a good tool for those that only occasionally want to grind wheat since it is inexpensive ($20-$75). Manual grinders can also be used when no power source is available. Electric wheat grinders ($150 up to $1,000) can grind wheat typically in less than a minute. These grinders also have a wide range of size options for how course or fine you want your flour. Electric grinders can also be used with other types of food including nuts, oats and beans.
So what if I don't have a wheat grinder? Jodi and Julie of Food Storage Made Easy suggest 7 great ways to use wheat WITHOUT a wheat grinder! They are: Thermos Wheat, Wheat Berries (boiled), Popped Wheat (fried), Wheat Grass, Cracked Wheat (blender), Wheat Sprouts and Wheat Flour (blender). For more detailed information, see their post at http://foodstoragemadeeasy.net/2009/10/23/7-great-ways-to-use-wheat-without-a-wheat-grinder/
Look for a great whole wheat pasta recipe on this site. Best wishes with Wheat!
