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Hard White Wheat-78 oz can
Hard White Wheat

Hard White Wheat-78 oz can

Item Id: AF-5-00711
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Description

Augason Farms Hard White Wheat, when ground, produces light colored flour for light breads. Still, it retains all its whole grain goodness and nutrition. Because of its light color and high gluten content, it’s perfect for bread making, especially French bread and pizza crusts. It can also be sprouted for adding a wonderful nutty flavor and nutrition to a variety of dishes.  Wheat naturally stores well, making it a staple in any food storage program. The hard white wheat comes sealed in a pail that keeps moisture out and goodness in.

    • 30 year shelf life*
    • 51 servings
    • 4 lb 14 oz, institutional size (#10) can
    • For emergency food storage
    • Non-GMO

* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).


Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes


Wheat Berries
2 cups Augason Farms Hard White Wheat
4 cups water
1/2 teaspoon salt

Place all ingredients in large saucepan and stir. Bring to a boil over high heat. Reduce heat, cover, and simmer about 65 minutes until done. Kernels should be chewy, with some broken open. Drain any remaining water.


Whole White Wheat Bread
2 packages active dry yeast
1 cup warm water
1 cup warm milk
1/3 cup honey
6 1/2 cups whole white wheat flour – ground from Augason Farms Hard White Wheat
2 eggs
1/4 cup shortening
2 tablespoons salt

Dissolve yeast in warm water in large mixing bowl. Add milk and honey. Beat in 3 cups of the flour and eggs. Beat 100 strokes, or 2 to 3 minutes on medium mixer speed. Cover and allow to rest 20-30 minutes. Mix in salt and flour 1/2 cup at a time, until dough can be turned out on lightly floured surface to knead. If using a dough hook, add shortening and complete by kneading 8 minutes. If kneading by hand, knead 10-15 minutes, gradually kneading in shortening. Cover and let dough rise in greased bowl until doubled. Punch down and divide in half. Let dough rest while greasing 2 loaf pans. Shape, and place in pans. Let rise until double. Bake for 20 minutes at 375°F.


Whole Wheat Brownies
1/4 cup applesauce
3/4 cup sugar
1 egg
1/4 cup butter – melted
1/4 cup buttermilk
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup whole white wheat flour – ground from Augason Farms Hard White Wheat
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts – chopped
1/2 cup chocolate chips – optional

Grease an 8x8” baking pan. In bowl, mix applesauce, sugar, egg, and butter until smooth. Mix in the buttermilk and vanilla. Combine cocoa, flour, baking powder, and salt. Stir into the egg mixture just until incorporated. Spread evenly into the prepared pan. Bake at 350°F for 25 minutes. Cool and cut into squares.

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