Our soft white wheat is a great wheat ot have on hand. This wheat has less protein in it which causes it to have less gluten. This wheat can be grounded up for flour and it is great for using the flour in cookies, cakes, and pasteries. If you do use it in your bread recipe, your bread will not rise like it normally does because of the less gluten content. This wheat can also be cooked for a great hot breakfast. This is a must have for your long term food storage staples.
Ingredients: Soft White Wheat
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.
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.
Recipe
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.
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