Spices and Seasonings

Spices and seasonings are a good part of your food storage, even if they are not essential. I really try to cook out of my food storage so I like to have a wide variety of spices and seasonings available. When taco seasoning goes on sale I buy a box full (I use this all the time). I also do the same with spaghetti seasoning. Here is a link I just received with several recipes for making some of your own seasonings. I haven't actually tried any of these yet, but I think its good to have some alternate recipes so you can improvise with your food storage if you need to.

One More Whole Wheat Bread Recipe

Here is one more whole wheat bread recipe that I got from a friend. I have not personally tried to make bread using it, but she did bring us a loaf and it was delicious. I think items like wheat gluten and dough enhancer may be found at a health food store if you can't find them at your grocery store. Just one more way to use your food storage!

Whole Wheat Bread
6 cups warm water
1/3 cup oil
2/3 cup honey
2 Tblsp. Dough enhancer
3 Tblsp. Wheat gluten
3 Tblsp. Yeast
2 Tblsp. Salt
15-17 Cups whole wheat flour

Using a Bosch or KitchenAid (I have the 6 Qt) Mixer: Mix all ingredients with half of the flour. Mix well. Then add remaining flour, 1 cup at a time until it pulls away from the sides of the bowl. Knead for 6 minutes. Shape into loaves. Put into bread pans that have been greased (top edge too). Let raise. (I covered mine with saran wrap to keep it from drying out.) Cook at 350 degrees for 30-35 min. Makes 5 loaves.

Wheat Storage

I think wheat is a really inexpensive and important start to your food storage. If you buy the big bags from the LDS Cannery and store them properly in buckets it should last for a long time (at least 30 years). Another reason wheat is great food storage is that it can be sprouted for more nutrition, so its like a grain and vegetable!

It is recommended that you store 300 lbs of wheat per person for a year supply. In addition is recommended that you store 60 lbs of dry beans and other legumes per person for a year supply, but this post is about wheat.

To get more information about how to store it go to the link for the http://www.providentliving.org/. (Remember that is .org and not .com for the right webpage.) Click here to find out more about the longer term supply. Specifically, product and packaging recommendation and storage conditions.

My favorite way to store wheat is in the #10 cans from the LDS Cannery. I like them because they are easy use and store. One problem is that they are more expensive than buying a big bag and storing it yourself in a large plastic bucket. I think the large plastic bucket also takes up less room. If you choose to store wheat in a large plastic bucket, follow the instructions listed here, because dry ice should be used instead of the oxygen packets (which is a fairly new discovery).

Wheat Recipies

It is important to get yourself used to eating wheat products; otherwise, if the time came to live off of your food storage all the wheat would be a shock to your digestive system.


Here are some great recipes I have tried to use my wheat for. I like the pancake recipe because I don't need an expensive wheat grinder to grind my wheat, my blender does it for me. (Even my cheap Wal-Mart blender worked great for this pancake recipe.)



Whole Wheat Blender Pancakes

1 1/2 cups milk (I like to use my powdered milk for this)
1 cup wheat
Blend together in the blender for 3 minutes

After blending add:
3 eggs (I like to use powdered eggs here as well)
1 tsp baking powder
2 tsp brown sugar
1/2 tsp salt
1/4 cup oil

Mix in blender.
Cook.
They don't puff up like regular pancakes, but my whole family loves them anyway!


I've had many failed attempts at breadmaker bread. I found this recipe and it has worked great for me! I love using the breadmaker because that is what I have (I didn't want to have to buy an expensive Bosch mixer). Its also just so easy. I throw all the ingredients in (which takes me about 10 minutes) and in 3 hours I have bread.


Whole Wheat Bread in a Breadmaker

Dump in breadmaker:
1 1/8 cups very warm water
1/3 cup honey
1 1/2 TBsp butter, oil or shortening
1 1/2 tsp salt

In a separate bowl mix:
3 cups flour
3 TBsp wheat gluten
1 TBsp dry milk powder
1 1/2 tsp dry active yeast
Once all the dry ingredients have been mixed, dump them into the breadmaker. Set the setting to basic bread (not whole wheat) with a light crust.