Today our sixth podcast episode went live over at the Survival Mom Radio Network. We’ve had a fun time with these shows and hope that you guys enjoy hearing from us in a different way every now and then.
In this podcast we discussed the benefits of using wheat, types of wheat and of course shared our favorite whole wheat bread recipe along with some great tips. Visit the links below for the recipe and more information.
Benefits of Wheat
- Wheat provides you with a whole grain
- Wheat can be stored for over 30 years if kept in a cool, dry place
- Whole wheat retains all of the vitamins, minerals, and fiber
- There are no preservatives or additives in wheat you grind yourself
- You can sprout wheat and use it in smoothies, salads, soups, etc.
- You can use wheat to extend your meat
Red vs. White
Red wheat tends to have a stronger wheat flavor and produces a heavier denser bread than white wheat. Red wheats are typically the hard varieties and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you and your family.
Hard vs. Soft
Hard varieties of wheat are the most common and versatile. Hard wheat has a higher gluten (protein) than soft wheat. It is better for making breads, pastas, pancakes, etc. Soft varieties have lower protein and nutrients but are better for pastries and other items where a light fine flour is required.
Spring vs. Winter
Wheat is categorized by which season it is harvested in (either winter or spring). Winter wheat has a tiny bit less protein than spring wheat. Winter averages about 12% protein while spring wheat is closer to 14%. The winter wheat is a little harder than spring as well. Red winter wheat tends to be better for baking than red spring wheat. There isn’t much difference between winter and spring varieties of white wheats.
Top Bread Making Questions ANSWERED HERE
SHOP ONLINE (LOWEST PRICES) ON WHEAT GRINDERS HERE
-Jodi Weiss Schroeder