How To - Storing Wheat

Types of Wheat - Hard red, white or Golden 86, Kamut, Spelt
Ways to Store Wheat - #10 cans or six gallon containers with gamma lids.
Helpful Tools - electric wheat grinder, hand wheat grinder, coffee grinder, crockpot, kitchen Aid mixer

Ways to Use Wheat

Whole Wheat Flour can be added to everything! Pancakes, biscuits, scones, bread, muffins, sweet bread, waffles, cookies, brownies, pie crust. Start out by slowly adding whole wheat flour to recipes your family already like to introduce them to the flavor and texture.

Cracked Wheat can be added to wheat tacos or used as cracked wheat cereal. Remember 1-2-3 1 cup cracked wheat 2 cups water makes 3 cups cracked wheat cereal (Boil wheat water and 1/2 tsp salt. Cover and cook on low for 10-20 minutes or until tender. Watch for over boiling)

Wheat Berries can be added to salads or cereals. (Easiest cooking method: 1 cup wheat, 2 1/2 cups water and 1/2 tsp salt on low in the crockpot for 8 hours or overnight.)

Whole Wheat Overview (from Wikipedia)

The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.

Benefits

Whole wheat flour is more nutritious than refined white flour, although in a process called food fortification, some micronutrients are added back to the white flour. Fortified white wheat flour does not, however, contain the macronutrients of the wheat's bran and germ (especially fiber and protein).

Drawbacks

Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification. It is also more expensive, due to the inclusion of the wheat bran and wheat germ which producers of white flour can sell separately.

White Whole Wheat flour vs Red Whole Wheat Flour

White whole wheat flour is flour milled from hard white spring wheat, rather than traditional red wheat. The difference is that soft white wheat has a lower gluten content as well as lacking the tannins and phenolic acid that red wheat does, causing white whole wheat to appear and taste more like refined red wheat; it is whitish in color and does not taste bitter.

White whole wheat has almost the same nutrient content as red whole wheat. However, soft white whole wheat has a lower gluten content and contains a lower protein content (between 9% and 11%) when compared with harder wheats like red (15–16% protein content).