Your third preparedness challenge in January is to learn to make bread, and buy and store long-term wheat. Many people want to buy a year’s supply of wheat for their food storage, but what if you don’t know how to make bread? In 2009, The Church of Jesus Christ of Latter-day Saints encouraged members to gather a 3-month supply of shelf-stable packaged and canned foods (aka pantry foods), emergency water, and a financial reserve FIRST, and THEN gather long-term foods like wheat. Why? Because it’s best to eat what you are familiar. But, if you’re ready to buy long-term wheat, first learn to make wheat bread.
1. Learn to Make Wheat Bread
- Find a few bread recipes and practice, practice, practice. If you need help, ask a friend or watch a video.
- Grind wheat into flour with a mill or ask a friend to grind it for you. Or just buy some wheat flour from the store. If you need to use another grain such as oats because you’re gluten intolerant, do it.
- If you don’t have time to make it in the next 7 days, work sometime during the month.
- Try My 2-Loaf Wheat Bread Recipe below or your favorite recipe.
2. Decide How Much Wheat to Store
- How many loaves of bread or waffles does your family eat each week? Multiply the flour in your recipe to equal the number of loaves or meals you eat in a month or 12 months.
- Could you store that much food in your home or would starting with a 3-month supply of wheat be better? The choice is yours.
- The recommended amount of long-term wheat for a one-month adult supply is 2 Latter-day Saint #10 cans or 11 lbs. You can substitute another grain for wheat if you are allergic to wheat.
- You can usually grind 16.5 cups of wheat flour from one can, bake about 6 loaves of wheat bread or make 11 meals of pancakes.
3. Buy Long-Term Wheat
- If you’re ready to buy long-term 30-year shelf-life wheat, the Latter-day Saint Church Home Storage Center sells hard red wheat for $4.00 or hard white wheat for $3.25 in 5.5 lb. #10 cans.
- Only buy an amount you can afford and have room to store. I like to order a few boxes of 6 at a time so they don’t expire at the same time.
- You can also get bags to put in buckets. I prefer cans because they are easier for me to carry, but you may like putting your wheat in buckets. Go here to Longer-Term Food Storage for information on storing in buckets.
- If possible, store wheat in 75 degrees or less. Don’t store wheat in a garage where fluctuating temperatures will ruin it’s shelf life and make your bread not rise.
I hope you enjoy making wheat bread and buying wheat. Don’t give up!
Best wishes and stay healthy,
The Food Storage Organizer
NOTES: You are never behind with my prep challenges. Just jump right in with this week. Want to see more prep challenges? Go here. And if you are new, go to my Start Here page. Purchase The Keep it Simple Preparedness Guide for $5 from my Etsy shop. Need more motivation? Follow me on Facebook, Instagram, and Pinterest.
My 2-Loaf Wheat Bread Recipe
- 1/2 cup water
- 2 tbsp instant yeast
- 1 tsp sugar
- 2 cups hot tap water 75-78°F.
- 4 cups wheat flour red or white hard wheat
- 2 cups all-purpose flour
- 1 T salt
- 1 T dough enhancer or 3 T gluten or 2 T vinegar or 1/4 c. potato flakes
- 1/3 cup vegetable oil
- 1/3 cup honey
- Spray 2 glass loaf pans with cooking spray.
- Combine 1/2 c. warm water, instant yeast and 1 t. sugar in small bowl. Let stand for 5 min. until frothy.
- In large bowl, stir the wheat flour, white flour, dough enhancer and salt.
- Add yeast mixture, 2 c. hot water and 4 c. flour mixture to a mixer or bread machine bowl. Beat on low speed for 10 min., periodically scraping sides of bowl. Beating helps knead the dough so don’t stop too soon.
- Add oil and honey. Beat well for a few minutes.
- Add more 2 c. cups of flour mixture one cup at a time. Beat on low for 10 min. Dough should pull away from sides of bowl and form a ball on dough hook. If it does not pull away add a little more flour until it does.
- Remove dough from dough hook and divide in half. Each loaf will be about 1 lb. 6 ounces. With floured hands, shape into 2 loaves. My mom used to say it was just like patting a baby’s bottom. Put loaves into loaf pans.
- Cover with a towel if it rises on the counter. Or proof in your oven covered with plastic sprayed with cooking spray. Let rise until almost double (30 – 40 min.).
- Tip: Let the uncovered bread rise in a slightly warm oven (turn oven on for 5 minutes and then off), and then turn on to bake after it has risen.
- Turn oven to 350 degrees and bake for 30 – 40 minutes. Loaves are done when slightly brown and hollow sounding when tapped. Let cool for a few minutes and then remove from pans to continue cooling.