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What is Prairie Gold Hard White Wheat Good For?
Hard white wheat is by far our most popular wheat. It’s lighter in color than traditional red wheat and produces a very light, mild-flavored bread. The nutrient content of hard white and hard red wheat is nearly identical.
Hard white wheat is high in gluten, a protein that stretches to trap the air bubbles given off by yeast within the bread dough, so it is best suited for making yeast-leavened or sourdough breads.
Our Prairie Gold Hard White Wheat is available in 50 pound bags, 25 pound bags, 5 pound bags, and 45 pound sealed pails.
Buying Grains in Sealed Pails
The pre-sealed pails of grain are sealed with oxygen absorbers inside. The grain inside will stay fresh for 6-8 years, and possibly quite a bit longer. Some people report storing the pails for 20 years or more. Of course, the pails must remain unopened to keep them that long. Once you open your pail of grain, you should use it up within a year or so and keep it cool and dry.
Wheat that has been packaged in sealed pails will still sprout. However, the viability of the seed decreases with age, so the longer you store it, the lower the sprouting rate will be.
About Wheat Montana’s Certified Chemical Free Grains
We love Wheat Montana products because they are NON-GMO (non-genetically modified) and also Certified Chemical Free. Certified Chemical Free grains have been produced in a chemical free environment. However, unlike Wheat Montana’s organic products, these chemical free grains are grown using a natural nitrogen fertilizer. An independent lab tests the harvested grain for any chemical residues, and finding none, they certify the grain as chemical free.
These grains are also very clean, which is super important when milling your own flour since a small stone in the wheat could easily ruin your grain mill.
Emma’s Bread Experiment
Last spring, our daughter did an experiment comparing three different types of wheat. In her experiment, bread made with Bronze Chief hard red spring wheat rose nice and high and stayed soft for several days. Here is a photo we took of breads she made with Prairie Gold hard white wheat, spelt, and Bronze Chief hard red spring wheat. Watch Emma’s bread experiment video here.
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