Yesterday in our introduction to Food Storage 101 week, we introduced you to six #10 can products that we will be featuring this week. Each can not only covers one of the main food groups every person needs, but are also basic essentials items needed to start or maintain any personal or family food storage.Today we’re going to talk about the first of those 6 cans, our Honeyville Hard White Wheat.
Grains, Rice, Cereal and Pasta make up the largest of the main food groups. With a suggested daily intake of 6-11 servings per person, it’s easy to see why this group is such a key item in anyone’s food storage. You could choose any of the many products we carry such as the Honeyville Hard Red Wheat for cooking breads or even the Honeyville Farina Ground Wheat Cereal for a warm cereal, similar to Nabisco’s Cream of Wheat. Each can provides you with those essential Grains you need. For our example we’ll stick with the Hard White Wheat because of its ability to be used in so many different ways and because of the great recipe Chef Tess has provided.
An important thing to keep in mind when it comes to food storage is caloric intake. The more calories your meals can bring in, the more energy you will have, and with a caloric intake of 150 calories per serving, the Hard White Wheat is the perfect product to include with your regular food storage. It also has a shelf life of 10-15 years; so you can count on it being their if you choose not to include it in your daily meal rotation. Even though you’ll need a household grain mill, this is a great item for grinding into flour and cooking breads, rolls, cookies, pastries and more.
Now, enough with the explanation, let’s get to the food! Check out this amazing bread recipe that Chef Tess has given us that you can use your Honeyville Hard White Wheat in right now!
Chef Tess’ No Knead Wheat Bread Anyone Can Make

4 cups Honeyville Hard White Wheat Flour (mill your own) (500 g)
1 ½ tsp Salt (6 g)
¼ tsp instant yeast (or ½ tsp active dry yeast) (1 g)
2 cups water (under 110 degrees)

Combine the ingredients in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep covered 10-12 hours at room temperatureuntil you’re ready to bake bread. Form into a loaf and place on a lightly oiled baking stone or in an 8 inch loaf pan that has been greased. Allow to rise in a warm room until doubled, about 2 hours. Bake at 375 degrees 35-40 minutes. Enjoy! Yields: 1 loaf of Whole Wheat Bread, 11 slices. 154 cal each slice.

Chef Tess has also included a tutorial on how to form your bread into a loaf like the professional baker’s do. Visit her tutorial by clicking here.

Check in tomorrow as we will feature our next #10 can in our group – Honeyville Quick Cook Black Beans. Stay Tuned!