Wheat should be an integral part of your food storage plan. With a ready source of wheat you can grind flour to make bread, biscuits, cookies, cakes, breakfast cereals, pasta noodles, beer, and even biofuels. In a survival situation where you’re tapping into your long term food supplies, the diversity of wheat can make menus a lot more interesting.
In case you’re wondering, there’s a trick to buying wheat properly. To find a source, head for the local Farmer’s Co-op and look for wheat grain sold as animal feed. Stay away from seed grain. That variety is only meant to be planted – it’s probably loaded with chemicals and pesticides. Not a good idea for human consumption. Untreated whole grain marked as “feed” WAS intended to be eaten. Don’t worry too much that cows were the target audience.
Your feed grade wheat needs to be cleaned before grinding or other use. It’s likely to have small clumps of dirt or pebbles in it. Spread the wheat on a clean surface and pick out the larger bits of junk by hand. Transfer it to a screen or sifter, where you can pour clean water over it. When the water coming out beneath is as clean as that being poured, you can declare success.
Wheat can either be dried in an oven at 180 degrees – spread ¼ inch deep over cookie sheets, stirring occasionally, for about an hour but don’t let it burn – or, if the time of year is right where you live, can be dried outside by the sun.
Voila! Grind into flour and store.
The Holistic Survival Team