Hard Red Winter Wheat

[ruthiechan]

What do you do with it?
It's in the starter food storage kit that you can order from lds catalog. . .
I know what to do with regular wheat, I use it all the time - more than white flour even, but the hard red stuff? No idea.

[Jenamarie]

You use it the same way, you just won't get as fine a flour when you grind it.

[ruthiechan]

So you have to grind it first?

That requires a grinder right? And if that's the case it seems silly for that to be in the home storage starter kit. . . I don't have a grinder. . .

How does it taste? Is it good?

[Jenamarie]

I've never tasted it. Yes you'd need a grinder, just like if you bought regular wheat. I think it'd be a good idea to invest in a wheat grinder, especially with wheat shortages appearing in various parts of the world. Whole wheat stores longer, and retains nutrients much much better than already-ground flour.

[havejoy]

I use hard red wheat all the time. You have to grind it to be used to make bread or pasta. How fine the flour comes out depends upon the setting you use when you grind it. I grind mine so it's the same consistency as the flour I would buy from the store.

[Abraham]

Hard Red Winter Wheat is good ole whole wheat that most people use who want whole wheat. It is good and healthy, but dense and heavy,

About 8 - 10 years ago a hybrid whole wheat was inotroduced called 'white wheat'. It is 100% whole wheat but bread, rolls, etc come out alot lighter and fluffier than the red stuff. It is a thousand times better tasing i think and has a lot more versatiltiy.

If you can find it then buy the white wheat. It has all the gluten, nutrients, and germ as the red, only better.

Be sure to let you WW breads sponge first, if you're not using Dough Enhancer.

Abraham

[Jenamarie]

Okay, what does "sponge" mean??

If anybody is interested, I have a great bread recipe that I use all the time.

Mark's Honey Whole Wheat Bread

3 Cups of Whole Wheat Flour
1 2/3 Cups of Water
1 1/2 teaspoons of Salt
1/3 Cup of Honey
2 Tbsp of Grandma's (brand) dough enhancer
2 teaspoons of Wheat Gluten
1 teaspoon of Active Dry Yeast
2 Tbsp of Shortening
1 Tbsp of Dry Milk Powder

This is great for larger bread machines. Mix the dry ingredients first, and then add the wet ones last. Use luke-warm water at room temperature. Follow the instructions on your bread machine.

[havejoy]

I've used both white and red wheats and I can't tell the difference in the bread I make from them. I've started buying only the red wheat because it's less expensive.

[Abraham]

To 'sponge' dough is to let it rise after adding the water (warm), the honey, the yeast, and about 60% of the flour. If you let 'grow' to the top of the bowl, more or less, then the bread is much lighter and not, if you use hard red winter wheat, what we call affectionatly (BTW -after it sponges you add the salt, oil, and the balance of the flour.

red - lead - bread.

I am a softy for white flour bread, that is to die for, and might probably kill you but I say, "My wife makes 'whole wheat bread - and I make whole white bread'.

Your friend Abraham