Tag Archives: wheat

  • Why Grind your own wheat?

    Have you ever seen a wheat grinder and wondered if it’s worth it? Well, here are some reasons you should give grinding your own wheat a go!

    Shelf-life. Whole grain flour (or meal) that you buy at the store goes bad relatively rapidly. Plus, you never know how long flour in the store has been on the shelf. The Whole Grains Council suggests that whole wheat flour can turn rancid in as little as 1-3 months on a cool pantry shelf, and 2-6 months in a freezer! If stored correctly, wheat berries can last 30 years or more in your food storage.

    Options. Once you have a grinder, you can grind whatever you want! There are many different kinds of wheat and many different kinds of wheat grinders. You can even grind other things like beans, quinoa, corn, rice, oats, etc.

    Texture. When you grind your own flour, you get to control the fineness of the grain. There are typically settings that allow you to grind fine or coarse wheat on each grinder. This means that you can experiment with the texture of the final product and find the perfect flour for you.

    Flavor. Although unscientific, many prefer the flavor of freshly-ground flour to that of flour that has been sitting on a shelf.

    Cost. This is a tricky one. The initial cost of a grinder is often somewhat off-putting as well as the additional cost of the wheat or other ingredients you’re grinding. The good news is that this is a preparedness item that can be used all the time; so instead of just spending money on an item to have for emergencies, you can incorporate it and use it in your life right now. Depending on the type of flour you normally buy, grinding your own wheat may save you money in the long run and will give you a higher-end flour you may not find at the grocery store. There are also other great benefits to consider.

    Nutrition. The Whole Grains Council lists many great benefits (and supporting studies) that come from eating whole grains (grinding your own means you’ve got a fresher product.)), instead of refined grains, some of which include:

    • Decreased risk of chronic disease including: stroke, type 2 diabetes, heart disease, asthma, various inflammatory diseases, colorectal cancer, and more
    • Better weight maintenance
    • Healthier carotid arteries
    • Healthier blood pressure levels
    • Less gum disease and tooth loss

    Grinding your own wheat

    Of course, benefits are most pronounced in the context of an overall healthy diet, and whole grain foods vary in their level of nutrition. But since whole grains are a big step up from refined, commercially-processed flours and cereals, you really can’t go wrong with whole grains and your own grinder.

    Do you have any experience grinding your own wheat? Tell us about it in the comments!


    Posted In: Uncategorized Tagged With: food storage, wheat

  • Since food storage is an essential part of any emergency preparedness plan, it’s important to help your family feel comfortable with eating items from your food storage—before an emergency hits. If you “eat what you store, and store what you eat,” your family will have a sense of security and normalcy if a disaster strikes.

    Making food storage recipes for your weekly meals now will help your family to get familiar with food storage and will also help them understand that food storage doesn’t just mean MREs, wheat, and dry alphabet soup mix. You can make many of your family favorites from food storage.

    Here are some food storage recipes that you can add into your weekly meal rotations. These recipes are quick, easy, and tasty!

    In honor of Preptember™ we cooked up some Prepper’s Pie



    Prepper’s Pie

    1 Tbsp. Clarified Butter or Olive Oil

    ½ C Freeze Dried Onion

    ½ C Dehydrated or Freeze Dried Carrot

    1 ½ C Provident Pantry Super Sweet Freeze-Dried Corn

    1 C Provident Pantry Freeze-Dried Green Beans (or black beans, pinto beans, or peas; whatever sort of legume you want to throw in there)

    1 ½ C Provident Pantry Freeze-Dried Roast Beef Steak Dices (or freeze-dried ground beef, Beef Crumbles, Beef TVP, or Freeze-Dried Cooked Roast Beef)

    4 C Instant Mashed Potatoes (or more if you like a thicker layer of potatoes)

    1-1  ½ C Provident Pantry Beef Gravy



    Rehydrate onion, carrot, corn, beans, beef, and mashed potatoes according to directions on the can. Sauté onion in melted clarified butter until golden and clear or slightly browned (don’t have to sauté them too long or else they will become soggy). Add all ingredients BUT the mashed potatoes in a rectangle shallow glass pan. Mix ingredients together by hand so that the distribution of items is even. Bake covered at 300°F for about 30 minutes. Remove from oven and spread the potatoes evenly over top. Return to bake uncovered for about 20 minutes. If potatoes are not golden on the peaks, top broil for a minute or two.

    Variation: Keep the gravy out of the casserole until everything has cooked, then spoon it over the top of the potatoes, or right onto the plate and place the serving of casserole on top.


    Like the Prepper’s Pie and want some more food storage recipes to try? Check out some more food storage breakfast, dinner, sides, and dessert recipes below.


    Cinnamon Apple Oatmeal Bars

    Ham and Cheese Pop-Ups



    Easy Hearty Beef Stew

    Pecan Chicken Casserole



    Food Storage Pasta Primavera

    Bake Beans Western Style Recipe



    Raspberry Crisp

    Banana Oat Crumb Cake



    These are just a few recipes to get you started. Check out the rest of our food storage recipes on our Recipes page.

    Posted In: Uncategorized Tagged With: food storage, recipes, wheat, freeze-dried foods


    Assortment of Breads

    What could smell more appetizing than the fragrance of baking bread?

    It conjures memories of visits to Grandma’s house or our favorite bakery, but to the novice, the prospect of making bread seems daunting. This fear of not having your bread turn out as perfectly as Grandma's is what has made bread making a (nearly) lost art. Actually, with a few tips, it isn’t difficult—and it’s immensely rewarding! Using a bread mixer can expedite the process, but you can also make excellent bread by hand. If you’re interested in a high-quality mixer, consider the “Bosch Universal Mixer.” Otherwise, you will need a large mixing bowl, a sturdy spoon, measuring cups and spoons, several loaf pans, and a non-stick surface on which to knead the bread (a pastry sheet, parchment paper, an oiled baking sheet or a clean, floured countertop should work).


    Whole Wheat Bread


    7-8 cups of wheat flour freshly ground if possible, medium-texture. If you’re nervous about using all whole wheat at first you may substitute 2-3 cups of white flour for the same amount of whole wheat.

    1/3 cup granulated lecithin or 3-4 Tablespoons of dough enhancer. (Our Provident Pantry Dough Enhancer helps make fluffier and stronger dough with great flavor and less of a tendency to be dry and crumbly when baked. It also adds to the shelf-life of the finished bread. This product is a blend of natural ingredients, not chemicals.)

    1/3 cup oil (canola is preferred)

    1/3 cup honey, molasses, or sugar

    1 tablespoon salt

    3 tablespoons yeast You may want to test your yeast before mixing to be sure it’s live and viable. In a large (4-cup) measuring cup, combine 1 cup of warm (not hot) water and 3 tablespoons of yeast. Wait about ten minutes and if the yeast has grown and puffed up to the top of the cup it will definitely leaven your bread.



    In large mixing bowl combine 3 cups warm water, lecithin OR dough enhancer, oil, honey, molasses, OR sugar, and salt. (Mix with an electric mixer if you have one.)

    Stir in 5 cups of flour and mix until moistened, using a spoon if it gets too thick.  Let this mixture rest for a few minutes.

    Add yeast and water from measuring cup and mix well.

    Add about 1 ½ cups more flour, stirring until dough begins to pull away from the sides of the bowl, adding small amounts of flour at a time until that happens. (You don’t want your dough to be too stiff or the bread will be dry.  The dough should be about the consistency of soft chewed bubble gum—stretchy and pliable.)

    Oil your hands well and turn the dough out onto an oiled or floured surface. Knead gently with heels of your hands, then fold dough over and punch to get rid of air bubbles—this may take 8 to 10 minutes until the dough is satiny and holds together.

    With oiled hands, divide dough and form into balls that fill about 2/3 of the greased loaf pans you are using without topping the rim. You don’t have to pat down the dough—it will expand to fill the pan as it rises and bakes. Rising times are approximate, depending upon temperature and humidity in your kitchen. If it’s a cool day, you can place your bread to rise on the top rack of an unheated oven with a pan of very warm water on the lower rack. 80 degrees is the perfect temperature for dough to rise.

    At this point, if you’d like to make some dinner rolls you can form them as you desire:  Three small balls placed in the cup of a greased muffin tin will give a cloverleaf shape. A ball formed with an oiled ice-cream scoop will give a round dinner-roll shape. If your menu includes hamburger buns, roll part of your dough out on a floured surface about ¾ inch thick, and use a round cutter (a large jar lid will work) to cut the buns out. (Buns can be topped with sesame or poppy seeds or sautéed onion bits if desired.)  Carefully move dinner rolls or buns to an oiled baking sheet and set that plus your loaf pans on a double-thickness of towels in a warm, level place. Cover with another towel. Allow the dough to rise for at least 45 minutes or until it has doubled in bulk. Bake as follows:

    Bread:  approximately 45 minutes at 350 degrees

    Dinner rolls:  12-15 minutes at 400 degrees

    Hamburger buns:  20-25 minutes at 375 degrees

    Check your bread about halfway through baking time to see if the top is browning too quickly.  If it is, cover with a piece of aluminum foil to slow that down. When bread should be done, tap the top crust—if it gives a “hollow” sound your bread is done.

    Turn bread out onto racks to cool immediately as allowing them to cool in the pan will cause a “steaming” effect of the crust. Bread may be sliced as soon as it is cool enough to handle.  Prepare to enjoy!


    Storing your bread:  Completely cooled bread should be wrapped in foil or plastic.  Do not refrigerate unless you know you can’t use the bread within a few days. Bread can be frozen. Wrap well and freeze for up to 3 months. Unbaked dough can also be frozen successfully for up to 3 or 4 weeks.

    Yummy variations: 

    Cinnamon Rolls

    Roll half the dough out on a nonstick surface in a rectangular shape about ½ inch thick.  Spread with softened butter or margarine and sprinkle generously with cinnamon and sugar.  Add raisins or nuts if desired.  Beginning at one end of the rectangle roll the dough into a cylinder shape, then cut into slices about ¾ inch thick.  Allow to rise till double in bulk, and bake 18-20 minutes at 375 degrees. Frost as desired.  (Do not freeze frosted rolls—frost them once they’re thawed.)

    Orange Rolls

    Hold the cinnamon, nuts, and raisins, and instead add a sprinkle of orange zest (finely-grated orange peel) to the buttered, sugared rectangle of dough. Roll, cut and let rise and bake like cinnamon rolls. Frost with a powdered sugar/orange juice glaze.

    Dilly Bread

    Use half white and half whole-wheat flour, ¼ cup honey or sugar, and add 1 beaten egg, 3/4 cup cottage cheese, ½ tsp. baking soda, 1 tablespoon dried minced onion and 1 Tablespoon dill weed (and/or dill seed, if preferred) to the first mix of ingredients as you prepare your dough. After dough is kneaded, allow it to rise in an oiled bowl until double in bulk, then punch down and knead again.  Form into 2 large balls and place each in an oiled round casserole dish. Allow to rise again for about 40 minutes then brush with melted butter and sprinkle with salt. Bake at 375 degrees for 50-60 minutes.  This bread smells heavenly baking and is delicious with cheese, pot roast or ham—or just buttered for a snack or treat.






    Posted In: Uncategorized Tagged With: food storage, recipes, wheat, Food Storage Tips

  • Wheat Berry Salads

    |8 COMMENT(S)

    What’s affordable, hearty, nutritious, and delicious? A grain salad from your food storage, of course!

    iStock_000009998059Large_grains in bowls_landscape orientation

    General Instructions for Preparing Grain Berries for Salad  

    My favorite method, which just happens to be perfect when you don’t have  electricity, cooking fuels, or time to spend over the stove (like in emergency situations), is to let the berries soak overnight in a thermos of hot water. Bring your water to a boil and add it to the thermos. But, if you don’t want to wait overnight, bring water to a boil, add grain, boil until the berries are soft. Depending on what type of grain you’re using, it could take 30 to 60 minutes to soften. You could also use your crockpot.

    I got so excited about using our Provident Pantry food storage grains that I couldn’t stick to just wheat berries. We’ve created four delicious recipes from hard red wheat, hard white wheat, spelt, and oat groats. I'm pretty sure that you’re going to love these salads, but don’t take my word for it. Try them out and let us know what you think!


    Mediterranean Spelt Berry Salad

    For the Salad:

    1 cup Provident Pantry Spelt

    3 cups salted water

    1 cup Provident Pantry FD Zucchini

    ½ cup Provident Pantry FD Carrots

    1 cup Provident Pantry FD Tomatoes

    ½ cup Provident Pantry FD Green Onions


    For the dressing:

    ½ cup olive oil

    3-4 TBS Balsamic vinegar

    ¼ tsp Provident Pantry Italian seasoning

    ¼ tsp Provident Pantry Salt

    ¼ tsp Provident PantryPepper

    ¼ tsp Provident Pantry Garlic powder

    2 tsp Provident Pantry Brown sugar (more to taste)


    1. Bring 3 cups salted water to a boil. Add spelt and cook until tender. You can either cook the spelt right before you make your salad, or the night before by adding spelt with double the amount of boiling water into a thermos and letting it sit overnight. Strain and set aside.
    2. Reconstitute zucchini, carrots, tomatoes, and green onions in the water used to cook the spelt; drain.
    3. Combine all salad ingredients in a large bowl.
    4. In a separate bowl, combine all ingredients for the dressing. Mix thoroughly.
    5. Pour dressing over salad and serve immediately.

    Fruity Wheat Berry Salad

    For the Salad:

    1 cup Provident Pantry hard red wheat berries

    2 TBS Provident Pantry Chicken Flavored Broth

    3 cups water (added an additional 2 ¼ cups)

    1 cup Provident Pantry FD Apple Dices (We used Emergency Essentials' Provident Pantry Fuji Apple Slices because that's what we had on hand.)

    ½ cup Provident Pantry FD Pears

    ¾ cup Provident Pantry FD White Chicken (hydrated in the broth the wheat berries were cooked in)


    For the dressing:

    ¼ cup crushed Provident Pantry FD Apricot

    ½ cup vegetable oil

    3-4 TBS white wine vinegar

    2 tsp Provident Pantry Brown Sugar (more to taste)


    1. Bring 3 cups water to a boil. Add wheat berries and cook until tender. You can either cook the berries right before you make your salad, or the night before by combining berries with 2 cups boiling water in a thermos and letting it sit overnight. Strain and set aside.
    2. Reconstitute broth, apple dices, pears, and chicken using the water you cooked the wheat berries in; Drain.
    3. Combine all salad ingredients in a large bowl.
    4. Crush dried apricots into powder. In a small bowl, combine apricots with brown sugar, oil, and vinegar. Drizzle dressing over salad and serve immediately.

    Oat Groats Salad with Chicken and Spinach

    For the Salad:

    1 cup Provident Pantry Oat Groats (rinse after softening)

    3 cups salted water

    1 cup Provident Pantry FD White Chicken Pieces

    ½ cup Provident Pantry FD Spinach

    1 cup Provident Pantry FD Tomatoes


    For the dressing:

    ½ cup olive oil

    3-4 TBS red wine vinegar

    ¼ tsp Provident Pantry Black Pepper

    ¼ tsp Provident Pantry Salt

    2 tsp Provident Pantry Brown Sugar (more to taste)


    1. Bring 3 cups salted water to a boil. Add groats and cook until soft. Strain and set aside.
    2. Reconstitute chicken, spinach, and tomatoes using the water you cooked the groats in; drain.
    3. Combine all salad ingredients in a large bowl. Set aside.
    4. In a separate bowl, combine all dressing ingredients. Pour over salad and mix well.
    5. Serve immediately.

    Wheat Berry and Veggie Salad with Sesame Dressing

    For the Salad:

    1 cup Provident Pantry hard white wheat

    3 cups water, salted

    ½ cup Provident Pantry FD Celery

    1 cup Provident Pantry FD Peas

    1/2 cup Provident Pantry FD Green Onions

    1 tsp Provident Pantry FD Minced Garlic

    Optional: ½ cup Provident Pantry FD Beef TVP or 1 cup Provident Pantry FD Chicken Pieces


    For the vinaigrette:

    ½ cup vegetable oil

    2 TBS sesame oil (or to taste)

    3-4 TBS apple cider vinegar

    ¼ tsp Provident Pantry Black Pepper

    ¼ tsp Provident Pantry Salt

    2 tsp Provident Pantry Brown Sugar

    ¼ tsp Provident Pantry FD Minced Garlic


    1. Bring 3 cups salted water to a boil. Add hard white wheat and cook until tender. Strain and set aside.
    2. Reconstitute celery, peas, and green onions in water used to cook the wheat; drain.
    3. Combine all salad ingredients in a large bowl and set aside.
    4. In a small bowl, combine vinaigrette ingredients; mix well. Pour dressing over salad and toss well.
    5. Serve immediately.

    Posted In: Uncategorized Tagged With: food storage, wheat, recipe, grains, oat groats, spelt, salad

  • Oat Recipes to LOVE

    |1 COMMENT(S)

    I received this guest post submission a couple of weeks ago, and I’ve been looking forward to sharing it with you ever since. It was submitted by Kate from Missouri, and I have to say, I can’t wait to put these recipes to use. I’ve been making wheat berries since Don Pectol taught me the easiest way to use wheat, and I think I can use the same method to cook some oat groats for these recipes.

    Thanks, Kate!

    --Sarah (aka, Urban Girl)

    Oatmeal is a staple storage food for many families, and for good reason. It's easy to prepare, inexpensive, has great nutritional value, and lasts for years when stored properly.  It is also extremely versatile: oatmeal is mild-tasting enough to act as a base for hundreds of other foods. Maintaining variety in your meals is an important part of your mental health and overall happiness during a survival situation.

    Here are some of my favorite ways to enjoy a big bowl of oatmeal, adapted to include foods that you probably already have in your storage. Most of these ingredients are available on the Emergency Essentials web site.

    Note from the Editor: These recipes will all be equally delicious using whole Oat Groats if you don’t have a mill to turn your stored oats into oatmeal. Simply cook them in a rice cooker or on the stovetop as you would rice, with 3 parts water to 1 part Oat Groats. Our notes are included in italics below.

    Apple cinnamon - add some dehydrated apple slices and a dash of cinnamon sugar to your bowl of oatmeal. It tastes like those instant packets you can buy from the store...but BETTER. Use cinnamon apple chips if you want an extra punch of flavor.

    Brown sugar oats - this "recipe" is as simple as it sounds. Drop a big spoonful of brown sugar in the middle of your oatmeal and let it dissolve before eating.

    Creamy oats and honey - cook your oats with milk instead of water. Dissolve an additional tablespoon of milk powder into 1/4 cup of milk, then heat this "cream" until hot. Pour over your bowl of oatmeal, and add a drizzle of honey.

    Chocolate peanut butter - stir a packet of MRE chocolate peanut butter into your bowl of oatmeal. OR, if you want a very long-term storage option: mix together a scoop of powdered peanut butter, a tablespoon of cocoa powder, and a tablespoon of white sugar. Stir into your oatmeal.  This one is a hit with kids!

    Tropical oats - Rehydrate a few pieces each of freeze dried pineapplebananamango, and orange.  Stir into cooked oats, and top with a sprinkle of brown sugar. 

    Banana bread oats* - rehydrate 1/4 cup of freeze-dried banana slices. Mash them with a fork, and mix with 1/2 cup dry oats, 1tsp cinnamon, 2tsp white sugar, and 2/3 cup milk. Cook as usual.

    Mock Muesli* - Muesli is a breakfast food that is very popular in Europe. Mix together 1/2 cup dry oats, 2Tbsp raisins, and 1/2 Tbsp brown sugar. Add 1/2 cup of milk, and eat like cold cereal.

    * To adjust for oat groats, simply add the same ingredients to the cooked oats; start with 1/3 cup milk and add more as needed to achieve your desired consistency.

    Homemade granola** - mix together 2 cups of dry oats, 1/2 cup raisins, 3 Tablespoons brown sugar, and a dash of salt. In a separate bowl, mix together  1/3 cup oil and 1/3 cup honey. Pour liquids over the oat mixture, and stir well.  I usually bake the granola at 200 degrees for an hour and a half, but you could try using an alternative method. Campfire granola sounds pretty cool!  Eat with cold milk, or dry for an on-the-go snack.

    **This recipe is best with oatmeal, not groats.


    These are just ideas for oats you can eat in a bowl. You can also make pancakes, muffins, cookies, and breads from my favorite grain! Oats can be ground into flour and used in conjunction with wheat flour in many recipes.  As an example, here's my basic oatmeal pancake recipe (best made with oatmeal, not groats):

    Basic Oatmeal Pancakes 


    1/3 cup oats

    1/2 cup milk, reconstituted from powder

    1/3 cup oat flour

    1Tbsp brown sugar

    1/2 tsp baking powder

    Dash of salt

    1/4 tsp vanilla powder

    egg, reconstituted from powder


    Soak oats in 1/2 cup milk while you prepare the dry ingredients. Mix oat flour, brown sugar, baking powder, salt, and vanilla powder in a medium bowl. Stir the oats and milk into your flour mixture, and add the reconstituted egg. Place an oiled skillet over medium heat. Pour pancakes, and flip to brown both sides. Serve with honey or brown sugar.


    Try some variations! Mix dried fruits into the batter, use cocoa powder to make chocolate pancakes, boil some sugar to make homemade syrup….you're only limited by your imagination.

    Storing oatmeal and a few of these add-ins is an easy way to ensure that your food storage won't ever get boring. I have been eating oatmeal for breakfast every morning for YEARS, and I still look forward to them because I change the ingredients so often. Experiment with your favorite flavor combinations now so that you can stock up, then enjoy the peace of mind that comes with knowing that you have months of inexpensive breakfasts stored in your pantry. 

    --Kate, MO

    Posted In: Uncategorized Tagged With: food storage, Urban Girl, recipes, Oats, groats, oatmeal, wheat, guest post, apple cinnamon, brown sugar, creamy, honey, chocolate, peanut butter, tropical, banana bread, mueseli, homemade, granola, pancakes

  • Food storage might not be your go-to resource for foods you love to eat. But that's likely because you haven't spent much time using it—maybe you're intimidated or you feel that you're too busy. So that’s why this month we’re making it our theme to help you fall in love with food storage. All month long we’ll be featuring food storage sale items, our best-loved food storage recipes, and tips for incorporating food storage into your everyday meals.

    To get you started, here are three of our favorites:

    Sale Item: Year Supply of Basics (on sale for $749.99; regularly $910.50)

    This is a great way to establish the foundation of your customized food supply. This combo feature staples that you can rely on; two kinds of wheat, rice, oats, lentils, 8 different kinds of beans, peas, popcorn, milk, honey, sugar, salt, shortening powder, and (my favorite for added versatility) garden seeds.

    Recipe: Food Storage Breakfast Casserole

    This breakfast casserole is a hit with several of the finicky eaters in our office. We’re confident it’ll be a hit at your house. It’s made completely from food storage items so be prepared to fall completely in love after your first bite.

    Tip: Prep Daddy’s Easiest Way to Use Wheat

    In this post from our archives Prep Daddy prepares wheat in the easiest way possible. I used to make this when I was on a student budget and MAN it’s tasty! I didn’t even need to add sweetener because I felt the wheat had a honeyed flavor of its own. Click here for more tips.

    Check out these three and let us know what you think. Keep coming back all month for more great ideas on how to fall in love with your food storage.

    Posted In: Uncategorized Tagged With: wheat, Breakfast Casserole, Fall in Love with Food Storage, Year Supply of Basics

  • Honey White/Wheat Bread

    We just made some terrific Honey White/Wheat Bread the other day using ingredients from our food storage and wanted to share the recipe with everyone. This recipe calls for 2 cups of white flour and 1 cup of wheat flour, but you can use any combination you want. We used a bread machine, but this recipe also works great without one. It makes a 1½ pound loaf. Enjoy!


    1 cup + 3 Tbsp warm water

    1 cup wheat flour

    2 cups white flour

    1 Tbsp butter or margarine powder

    1 Tbsp powdered milk powder

    1¾ tsp salt

    1 Tbsp wheat gluten

    2 Tbsp honey

    2 tsp SAF instant yeast


    Place all ingredients into bread machine in the order listed. Set machine to 1½ pound loaf and light crust.

    Just out of the bread machine

    Ready to Eat!

    Posted In: Uncategorized Tagged With: food storage, wheat, recipe, bread