Organic Soft White Wheat
- Certified Organic
- Good Germination Rate
- Resealable Packaging
- Growing wheat sprouts and making Rejuvelac (see recipes below)
- Grinding for Whole Wheat Flour & Baking Bread - Great for Pastry Flour
- Food Storage & Survival
- Growing Ornamental Grass
Soft White Wheat
Soft white wheat is a lower protein wheat with a higher moisture content. Flour from organic soft white wheat is a better choice for things like muffins, crackers, cereals, cakes, cookies and pastries. Soft White Wheat has a naturally sweet flavor, so recipes using soft white wheat flour can use a little less sugar.
Looking for Hard White Wheat? Looking for the best seed to grow wheatgrass? Check out Hard Red Wheat.
Ann Wigmore's Organic Rejuvelac
- l. Soak 3 cups organic soft white wheat or organic barley 12 hours.
- 2. Drain, rinse, and put in sprouting bag or container of some kind. Sprout for 36 hours, rinsing twice per day.
- 3. Put into gallon jar and fill with clear (filtered if possible) water nearly up to the top. (Leave enough room for expansion.)
- 4. Put screen or paper towel over the top to keep bacteria in the air from falling in.
- 5. Let this set for 48 hours until it is fermented. (Little bubbles will rise from the bottom.) It is now rejuvelac. Sometimes it is cloudy. It should taste rather tart.
- 6. Strain this rejuvelac to separate the grain from the liquid.
- 7. Store the liquid in the refrigerator for up to 3 days. Drink at room temperature.
- 8. The remaining seed can be reused twice more to make more rejuvelac: Soak 36 hours the second time and 24 hours the third time.
Ann Wigmore's Sprouted Wheat Cereal
- 2 cups sprouted organic soft white wheat
- 4 cups spring or filtered water
- 1/2 cup raisins
- 1 large apple, peeled, cored or
- 1 banana peeled and sliced
Soak raisins in one cup of the spring or filtered water for one hour or until soft. Reserve the water used in soaking the raisins. In a blender, blend soft white wheat with fruit, water and raisin soak-water at medium speed for about two minutes. Use warm filtered water if a warm cereal is desired. The sprouted soft white wheat cereal should have a soupy consistency. Sprouted (hulled) buckwheat, sunflower seeds, or sesame seeds may be substituted for the soft white wheat . All seeds should be soaked at least 6 hours or overnight.