There are a lot of methods for the long term storage of wheat touted in survival guides and on the internet but, most people, being fairly new to preparedness, have never had the opportunity to test the validity of any long term storage techniques. Although Sir Knight and I have been storing food for 15 years, we regularly use and rotate our supply, ensuring that our stored foods are never more than about 5 years old.
A month or so ago, my best friend from high school helped her mother prepare to sell their family home. They sorted through years of family memories and accumulations, kept a few precious memento's and prepared the rest for a huge estate sale. As they sifted, they came upon the remnants of their stored foods. Deciding they couldn't sell 25 to 35 year old stored foods, they forwarded them to us.
The foods that we inherited consisted of a number of 5 gallon buckets full of hard red wheat, about 20 quart jars of honey (harvest from their own bees!) and 25 pounds of pinto beans. What a treasure trove!
Knowing that wheat was recovered from a Pharaoh's tomb, and, after 2000 years was sown and successfully germinated, we thought we would we would attempt breadmaking with our very young 25 (to 35) year old wheat. The wheat was stored very simply. It was poured into 5 gallon buckets, a piece of dry ice thrown on top, and stored in an non-temperature controlled shop (having grown up in that area, I know that temperatures in the winter can get as low at 40 below zero and as high at 95 in the summer).
|This wheat hasn't seen the light|
of day in over 25 years!
|In the grinder|
|Freshly ground flour|
|Dough in a bowl, lightly oiled|
|In a warm place, rising|
|After first rising|
|Everything ready to go into the oven|
(after final rising)
|Two wheat loaves and a small|
|Rolls for dinner|
|Cinnamon loaf to go with tea|
|Ready for tea -|
Toasted Cinnamon bread slathered in butter
with cinnamon and sugar sprinkled