Wheat: Soft White - Organic

Organic Soft White Wheat

Perfect for:

• 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
• Sprouting
• Growing Ornamental Grass
• More

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 Hard Red Wheat.

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

Additional Easy Sprouting information:

• Full Selection of Sprouting Seed
• Other Sprouters
• Top Ten Reasons to Sprout