To help with building your year's supply (this is Week 4 of 26), see this chart.
If you’ve looked at the Year Supply food list at the link above, you’ve likely noticed that there are more wheat and other grains than any other food there. (If you can’t eat wheat, try this list for gluten-free storage and adapt as needed.)
Why such a focus on grains?
They’ve been known since ancient times as ‘the staff of life’—something to lean on, to support you, especially when you’re going through a rough spot. They can be eaten cooked whole, coarsely crushed and cooked, ground into flour and made into limitless cooked and baked foods including breads and pasta.
"There is more salvation and security in wheat than in all the political schemes of the world, and also more power in it than in all the contending armies of the nations.". – apostle Orson Hyde, Journal of Discourses, 2:207
Wheat is the plump seed of a grass. The kernels contain protein, fiber, antioxidants including Vitamin E, and an assortment of minerals—selenium, manganese, phosphorus, copper, and folate. The uncooked kernels contain about 11% water, 10-15% protein, 60-65% carbohydrates (90% of which is starch), 11% fiber, and 2.5 % fat.
Almost all of the vitamins, minerals, and starches are found in the bran and germ of the wheat; white flour is stripped of these. To help, white flour is enriched with vitamins and minerals, but natural whole wheat, properly prepared, will always be better for you.
If you’re storing wheat, what can you do with it?
Many people who store wheat also buy a grain mill, so they can make fresh flour out of the wheat kernels. Fresh flour smells and tastes so good! It makes more flavorful bread, too.
If that’s what you’re doing, there’s a tutorial here on the differences between types of wheat—red vs white, hard vs. soft.
Here’s helpful information to use if you’re substituting whole wheat flour into regular white flour recipes: Cooking with Whole Wheat Flour.
But what if you don’t have a grain mill? Or maybe you do, but want more variety in what you do with your wheat.
Wheat can be sprouted. Wheat sprouts have Vitamin C and a whole host of vitamins that weren’t there before sprouting.
Sprouted wheat, stopped and dried at the right stage, can even make malt. Diastatic malt is used in small recipes to get the bread to rise better.
Wheat can be cooked and eaten as a hot cereal, or substituted in recipes in place of rice, hamburger, or nuts. Here are a bunch of ways to use cooked wheat kernels.
You can even make really good wheat bread without a mill.
What else do you wonder about wheat?
If you’ve looked at the Year Supply food list at the link above, you’ve likely noticed that there are more wheat and other grains than any other food there. (If you can’t eat wheat, try this list for gluten-free storage and adapt as needed.)
Why such a focus on grains?
They’ve been known since ancient times as ‘the staff of life’—something to lean on, to support you, especially when you’re going through a rough spot. They can be eaten cooked whole, coarsely crushed and cooked, ground into flour and made into limitless cooked and baked foods including breads and pasta.
"There is more salvation and security in wheat than in all the political schemes of the world, and also more power in it than in all the contending armies of the nations.". – apostle Orson Hyde, Journal of Discourses, 2:207
Wheat is the plump seed of a grass. The kernels contain protein, fiber, antioxidants including Vitamin E, and an assortment of minerals—selenium, manganese, phosphorus, copper, and folate. The uncooked kernels contain about 11% water, 10-15% protein, 60-65% carbohydrates (90% of which is starch), 11% fiber, and 2.5 % fat.
Almost all of the vitamins, minerals, and starches are found in the bran and germ of the wheat; white flour is stripped of these. To help, white flour is enriched with vitamins and minerals, but natural whole wheat, properly prepared, will always be better for you.
If you’re storing wheat, what can you do with it?
Many people who store wheat also buy a grain mill, so they can make fresh flour out of the wheat kernels. Fresh flour smells and tastes so good! It makes more flavorful bread, too.
If that’s what you’re doing, there’s a tutorial here on the differences between types of wheat—red vs white, hard vs. soft.
Here’s helpful information to use if you’re substituting whole wheat flour into regular white flour recipes: Cooking with Whole Wheat Flour.
But what if you don’t have a grain mill? Or maybe you do, but want more variety in what you do with your wheat.
Wheat can be sprouted. Wheat sprouts have Vitamin C and a whole host of vitamins that weren’t there before sprouting.
Sprouted wheat, stopped and dried at the right stage, can even make malt. Diastatic malt is used in small recipes to get the bread to rise better.
Wheat can be cooked and eaten as a hot cereal, or substituted in recipes in place of rice, hamburger, or nuts. Here are a bunch of ways to use cooked wheat kernels.
You can even make really good wheat bread without a mill.
What else do you wonder about wheat?
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