Learn to Make Bread and Store Wheat or Another Grain • January Prep Challenge #3

Your third preparedness challenge in January is to learn to make bread and store wheat or another grain. Some people buy a year’s supply of wheat without knowing how to make bread. Be wise. Learn how to make bread.

Learn to Make Bread and Store Wheat or Another Grain • January Prep Challenge #3

In 2020, The Church of Jesus Christ of Latter-day Saints updated it’s preparedness guidelines for church members in Local Area Preparedness Guides. Print yours today!

Here’s what the Utah guide states:

LONGER-TERM FOOD STORAGE: “For longer-term needs, gradually build a storage of long-lasting foods that preserve life.”

The list included: grains, legumes, peas, lentils, soybeans, sweeteners (sugar or honey), non-fat dry milk, fats and oils, salt and other seasonings, daily vitamin supplement or fruit and vegetables, baking soda, baking powder, yeast and spices.5

This year, I’ll share something from these amazing preparedness guides regularly.

Learn to Make Wheat Bread

  • Find a few bread recipes and practice, practice, practice. Ask a friend for help 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 to start with.

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 one month or 12 months.
  • Could you store that much food in your home or would your choice be to start with a 3-month supply?
  • The recommended amount of long-term wheat for one-month is 2 #10 cans or 11 lbs.
  • You can substitute another grain for wheat if you are allergic to wheat.
  • One #10 can of Latter-day Saint wheat can be ground into about 16.5 cups of wheat flour.

Buy Long-Term Wheat

  • Latter-day Saint Church Home Storage Centers sell hard red wheat for $6.88 (2023) and hard white wheat for $6.82 in 5.5 lb. #10 cans.
  • Only buy an amount you can afford and have room to store.
  • I order a few boxes with 6 cans at a time so they my wheat doesn’t expire at the same time.
  • Go to Longer-Term Food Storage for bucket storage ideas.
  • Store wheat at 75 degrees or less. Heat will diminish the shelf-life rapidly and make your bread taste nasty. So don’t store it in a garage.

Useful Articles:

I hope you enjoy making bread and storing wheat or another grain. You’ve got this!

Best wishes and look for the good,

Valerie Albrechtsen
The Food Storage Organizer

NOTES: You are never behind with my prep challenges. Just jump right in with this week. Want to see Purchase my food storage and emergency preparedness items in my Etsy shop.

My 2-Loaf Wheat Bread Recipe

Valerie Albrechtsen
This recipe makes moist wheat bread. We love it!
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American
Servings 20 servings


  • 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.
Keyword Bread
Tried this recipe?Let us know how it was!

10 thoughts

  1. Is vital wheat gluten what you mean by gluten in the recipe? Sorry if it is obvious, going to make my first load of homemade bread and want to get it right! 🙂 Thank you!

  2. We eat low-carb due to my husband’s health conditions, and we only eat bread once or twice a year. I still feel like I should store some wheat though. Thoughts?

    1. It probably depends on the health condition. You can interchange any grain for wheat. If rice or oats are better for you, store them. If you can tolerate wheat, store some. Good luck!

  3. The recipe doesn’t say at what stage to add the water/yeast/sugar mix to the flour/dough enhancer/salt.

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