Comments on: term research project– what type of wheat to store

By: Peggy

Peggy — Wed, 21 Oct 2009 03:19:15 +0000

I bake with both red wheat and white wheat. (Luckily I have my own wheat grinder, too) My bread turns out really good, but I only bake one loaf at a time and I use a bread machine AND (this is important) a stone ground bread pan. I swear by it! I can’t even remember if I’ve ever had a loaf fail with this pan. The loaf pops right out, and I rarely even wash the pan (just wipe with a paper towel, or rinse with water–no soap.)
I’ve tried a lot of bread recipes and pretty much came up with one that works for my tastes with various experimenting. For a light loaf of bread, even out of red wheat, use a couple of tablespoons of Gluten. And/or sub out 1/2 to 1 cup of the wheat for some unbleached white flour. (I buy Gluten in the bulk section, or you can look for it in the health food section–I’m not sure if they ever put it in the bakery section.) You still get lots of nutrition with a lighter taste. I used to prefer white bread to wheat bread, but I have come to love the taste of wheat so much through my own homemade breads that I now prefer wheat!
You can also sub out some of your white flour for some of the white wheat flour in many recipes and not tell the difference, especially in a cake from scratch like an oatmeal cake. Yum!

By: damsel

damsel — Mon, 28 Sep 2009 20:22:37 +0000

Sounds delish! I love the half-and half bread too. Thanks for stopping by!

By: dee

dee — Mon, 28 Sep 2009 18:50:50 +0000

I usually grind the hard white wheat, and make bread in my breadmaker. I am now too lazy to actually knead by hand! Mmm Mmm good!. I also have mixed the red and white half/half with great results. Sliced thin with an electric knife, I store a few slices in bread box, and the rest in the fridge., to prevent mold when it sits too long in the bread box. I will nuke the slice in fridge to get that non-crumbly texture. thanks so much for your site.

By: Miette

Miette — Tue, 28 Jul 2009 22:50:22 +0000

The red wheat flour does work very well in quick breads! I haven’t had any doorstop muffins yet. (unless they accidently burn. I guess its because regular bread needs 5-7 cups of flour whereas quick bread need 1-2 cups. I substitute one of those cups with oatmeal so it makes a difference I think…

By: damselindisdress

damselindisdress — Mon, 27 Jul 2009 16:11:11 +0000

I think you’ll like the white wheat, and even though it’s lighter than red wheat, it’s still very hearty. Good stuff!

By: Nikol

Nikol — Mon, 27 Jul 2009 16:04:56 +0000

The timing of this post was perfect for me, because I am trying to build up my food storage and was looking at different types of wheat! My mom always had the red wheat. And while I actually enjoy heavy rustic bread on occasion, I know my husband and children are less adventurous when it comes to food.

Great post!

By: damselindisdress

damselindisdress — Mon, 27 Jul 2009 15:32:38 +0000

oo! You are so prepared! lol

By: damselindisdress

damselindisdress — Mon, 27 Jul 2009 15:32:16 +0000

Yes! I’ve bought the Lehi Roller Mills wheat and I love it too. Plus it’s all packed in a nice bucket, poof.

Mixing the two wheats is a good idea. I often suggest people do that if they have a basement full of red wheat and are still crying about their bread. If they make bread with one third red wheat, one third white wheat, and one third white flour, it will usually turn out pretty good, and they can get that red wheat used up.

There are some great non-bread things you can do with that pesky red wheat, too, but that’s another post. LOL!

By: Mariel

Mariel — Mon, 27 Jul 2009 15:12:35 +0000

I’ve heard of a lot of bread shops that mix both the red and white together!

I guess I’m not sure where you live…but in Utah at Costco they sell Lehi Roller Mills Wheat and it’s fabulous! Their flour is a favorite in these parts because people claim they get more volume out of their baked goods. So, I always get their wheat in the 40 pound buckets……..great post!

By: Hel

Hel — Mon, 27 Jul 2009 04:05:54 +0000

I well remember the doorstop loaves my mother made for us after grinding her own wheat in the basement of our house.

I am happy to know that I will be able to swallow my bread when the apocalypse arrives.