Food Storage Essentials: Why store wheat? What about a grain mill? (+ video)

Published: Friday, Nov. 1 2013 5:00 a.m. MDT

Great nutrition in everyday cooking

With a mill and some wheat, it is fun to discover how simple it is to cook with whole wheat. Good recipes make moist and mouth-watering baked whole wheat foods. The significant health benefits make it worth incorporating whole wheat into everyday cooking. I was pleasantly surprised how easy that is. For example, in any cookie recipe calling for shortening or oil, all of the white flour can be replaced with whole wheat flour with the same great results. Using flour made from white wheat, you can’t see a difference.

There are many advantages to storing whole wheat and getting a grain mill. Consider making it a priority to get a mill for a family gift at Christmas, if you don’t have one. There is hardly a more useful and beneficial gift for discovering the fun of cooking with whole wheat and being prepared for a long-term emergency.

Here are some favorite whole wheat recipes to try.

Don't know how to make bread? Click here or see embeded video for a YouTube demonstration on making the following recipe by hand.


Makes: 4 loaves

Lemon juice acts as a dough enhancer, giving bread a fine, light texture and preserving moistness. A good quality brand stores about three years if stored in a cool, dark place.

Gluten flour, derived from high-protein hard wheat, provides elasticity, keeps bread moist, reduces crumbling and extends the shelf life of bread. If you do not store gluten flour, substitute whole wheat flour in its place.

7 cups whole wheat flour

⅔ cup gluten flour

2½ tablespoons instant yeast

5 cups steaming hot tap water (120-130º F)

2 tablespoons salt

⅔ cup oil

⅔ cups honey or 1 cup sugar

2½ tablespoons bottled lemon juice

5 cups whole wheat flour

Combine first three ingredients in mixer with a dough hook. Add water all at once; mix for 1 minute. Cover and let rest for 10 minutes. Add salt, oil, honey or sugar, and lemon juice; beat for 1 minute. Add remaining flour, 1 cup at a time, beating between each cup. Beat for about 5 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm; turn off. Turn dough onto oiled countertop; divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for 10-20 minutes until dough reaches top of pan. Keep bread in oven; turn on oven to 350º F and bake for 30 minutes. Remove from pans; cool on racks.

For kneading by hand: Kneading by hand requires a little more flour to handle this moist dough. Gradually add an additional 1/2 cup of flour as needed to keep dough from sticking to counter. Knead 10 minutes before shaping dough into loaves.

Adapted recipe from Jamie Rasmussen;"Emergency Food Storage in a Nutshell, 3rd Edition," by Leslie Probert and Lisa Harkness, published in 2011


1½ cup whole wheat flour

1½ cup white flour

⅔ cup sugar

3½ teaspoons baking powder

1 tablespoon dried whole egg, sifted (push through small sieve) OR

substitute 1 fresh egg and reduce milk to 1½ cup plus 2 tablespoons

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