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Soft white wheat is ideal for grinding into flour for baking pastries, and cakes. It is also a key ingredient in Ann Wigmore's Rejuvelac. It also sprouts well. Available in small quantity to bulk in resealable packaging. It will sprout. Certified Organic.


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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 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.