Nov 25

The Winter Wheat Conundrum

Chances are at some point you’ve ordered a 3/6/12 month supply of food from one of any number of the major distributors most preppers frequent online.  Quite often many of these kits come stocked with large quantities of winter wheat, which might leave the recipient scratching their head.  It’s pretty obvious what to do with cans of meat, veggies or even dehydrated milk but the solution is less clear when looking at twelve #10 cans of winter wheat.

Thrive Winter Wheat

Thrive Winter Wheat

In my case I decided to incorporate the wheat into my family’s eating cycle by using it in stews or as flour when baking (more to follow on that).  I think it’s important to become familiar with the product now so that if SHTF ever does happen we wont be looking at a #10 can of wheat and shrugging our shoulders.  When it comes to cooking with the wheat, thankfully there are lots of recipes online and even some printed on the can if one is short on ideas.

If you plan on using the wheat for baking you’ll be needing something to grind it up with.  I have a budget model grinder, the Victorio Hand Grain Mill which comes in under $60 if purchased online.

Victorio Grain Mill

Victorio Grain Mill

While the grinder does get the job done there are a few disadvantages to it which means you won’t be churning out large quantities of flour anytime soon.  The device constantly needs re-tightening (to the table) as it often starts to wiggle loose.  The small handle means that you’ll be burning quite a few calories (read: lots of turning) in order to yield a few cups of usable flour.  All of that aside it’s a useful device which fits our needs just fine.

Freshly Ground Flour

Freshly Ground Flour

I do make a point to cut the freshly ground up flour 50/50 with regular all purpose flour before using it, I read somewhere that it’s easier on the digestive system.  I cannot confirm whether or not that is a true statement but in any event mixing the two means I have less to grind and that can only be a good thing.  The bad news is my baking skills leave much to be desired although I have proven that I can make a killer batch of hard tack when necessary.

So to quickly recap everything, when considering all of that winter wheat in your food storage it pays to cycle through some of it so that you’ll become familiar with it.  Having a grain mill is definitely necessary unless you plan on exclusively using the wheat in stews/soups.  I would recommend spending a bit more than I did for a higher quality mill if the goal is pumping out larger quantities of flour, unless of course you want to use your mill as a workout device.

Have more recipes or ways to utilize winter wheat?  Please share in the comment section for everyone’s benefit!


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    • The Maj on November 25, 2013 at 8:46 AM
    • Reply

    I am not a big fan of wheat or rye for post SHTF preps. Of course, I do not plan or expect to be doing a lot of baking post-SHTF either. Also, wheat and rye are probably the easiest things to grow yourself.

    Personally, I would focus on storing corn, beans, rice, and oats. Oats are more easily processed into something edible and rice/beans are obvious. As you said, wheat is a pain to process unless you are looking for a workout. It is also pretty tough on most people’s digestive systems.

    To each his own though.

    • Michael on November 27, 2013 at 10:55 PM
    • Reply

    I never thought of adding wheat or spelt to stews or soups. Can’t wait to try it.
    If you have kitchen aid mixer you can get a great attachment that will grind it up pretty well. Although if electricity is an issue for ya might not be too much help.
    There is nothing better then homemade fresh ground bread. Don’t grind more then you need as it starts to lose its protein once it’s cracked

      • PJ on November 29, 2013 at 6:07 AM
      • Reply

      We don’t have a kitchen aid mixer, too many appliances taking up counter space as it is!

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