There is not a more stress-free, easy food to store than wheat for long-term food storage. Wheat stores for 30+ years (emphasis on the plus), so the pressure is off to use it within a deadline. You can use it when you want and forget about it the rest of the time.

LDS Church members are counseled to store long term food storage -- beyond storing three months of the usual storable foods we eat. Getting a year's supply of food, or a close to it as we can, adds up financially. When funds are limited, storing wheat, along with other grains, saves you a big chunk of money. The recommendation for storing grains is 25 lbs./person/month. Wheat prices spiked over the last year due to shortages, but costs have now come down, making wheat inexpensive again. Shop around for lowest prices.

When wheat is stored in a sealed container in an oxygen-deprived environment, insects in all stages are killed in 20 days. That's simple. Keep in mind that wheat does not store well in hot temperatures (in a garage or shed), which causes wheat to lose its gluten-producing properties over time. Bread, made from this wheat, will not rise.

The fastest way to use wheat is to grind it into flour and make baked foods. There is nothing more rewarding than baking fresh homemade bread and watching anyone at your house follow the smell to the kitchen, just waiting for a mouthwatering piece. With a fast bread recipe, making bread is FUN. Most of us don't have time to make bread all the time, so make it when you feel like it. It is important to know how. Homemade bread is a nice way to say "thank you" to someone special, or to cheer someone up.

Yeast, required in most bread recipes, stores for a very long time -- if purchased in a foil package with the oxygen removed. I've stored this yeast in the freezer for 11 years and, after opening and storing it in the fridge, it still works well for up to a year.

You do need a grain mill, unless you plan on pounding wheat into flour with a hammer on your back porch! Electric grain mills are great for busy people who want a fast way to grind wheat. With flour on hand, you will find it easy to use. Whole wheat flour makes delicious cookies, pancakes and muffins. Fresh ground flour retains excellent nutrition, lasting up to three months. In a dry climate, it will lose moisture over time, so add slightly less old flour to a recipe.

Electric mills produce fine flour, which makes light baked foods like we are used to eating. When making a purchase, ask about the noise level, consider how much flour will be made at a time, and determine the ease of storing the mill.

A hand grain mill will be important in a time with no electricity. When making a purchase, consider how fine you want your flour. It's important to ask this specific question, or, if possible, test a mill yourself.

An inexpensive grain mill that is easy to turn, grinds flour quickly, and produces medium fine flour can be purchased for around $60-80. This flour makes good-tasting baked foods that are more coarse and heavy than those made with fine flour.

Fine flour, like flour from an electric mill, requires a hand mill with stone burrs. The trade-off for producing fine flour will require more muscle, as this mill will be stiff to turn. For less effort turning the handle, you have the option of passing grain through this grinder twice, on a coarse and then a fine setting. For this option, make sure the mill allows flour to pass through a second time.

Steel burrs are necessary for grinding oily or wet seeds and legumes, including beans. Some hand grain mills come with both stone and steel burrs that can be used interchangeably. The Wonder Junior mill costs around $200 and comes with a double clamp, which holds it securely while grinding.

Getting a grinder does not have to be a big deal. Consider getting a grain mill for your family for Christmas, or asking family members to donate to your grain mill fund for Christmas and your birthday. Eating food storage breakfasts instead of boxed cereals can save money toward a mill. If getting a mill is a goal, with some creativity and patience you can reach your goal. It's fun to serve delicious, nutritious whole-wheat foods to your family -- whenever you choose.

Here is a favorite, fast and fantastic bread recipe:

Easiest Whole Wheat Bread #1**

Bottled lemon juice in this recipe acts as a dough enhancer, giving bread a fine, light texture. A high-quality brand stores well beyond its shelf-life, if stored in a cool, dark place. Gluten, a natural protein derived from wheat, provides elasticity, helps retain moisture, prevents crumbling and extends the shelf life of bread. If desired, whole-wheat flour may be substituted in its place.

2 8x4-inch loaves (double amounts for 4 loaves)

3½ c. whole wheat flour    

⅓ c. gluten flour, sifted

1¼ T. instant yeast    

2½ c. steaming hot tap water (120-130º F)

1 T. salt

⅓ c. oil    

⅓ c. honey or ½ c. sugar

1¼ T. bottled lemon juice

2½ c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves. Place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350º F and bake for 30 minutes. Remove from pans and cool on racks.                          

If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes; shape into loaves.

** Adapted recipe from Jamie Rasmussen

©2003 Probert, Harkness, "Emergency Food in a Nutshell, 2nd Edition, Revised"

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Leslie Probert has a bachelor's degree in home economics from Brigham Young University. She is a co-author of "Emergency Food in a Nutshell" and is a popular speaker and mother of three.

E-mail: foodstoragechick@gmail.com