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So how many TBMs do you suppose actually do anything with this wheat I hear of LDS storing up? I would have no clue as to what to do with it myself.

When I was in the MTC in 1980 they had a great breakfast treat made of wheat. I think it was cracked wheat with honey or some type of sweetner. The other part was okay but that was real good. That's the only thing I could see you could do with all that wheat. They should give sunday school lessons on how to use the wheat (and set up tents).

My mom stored a lot of wheat in our basement. We never used it that I remember. It's really quite versitile, though. You can plant it and use the wheat-grass for other vitamins. I mean, pay $1/shot at Wild Oats for wheat grass juice. Cracked wheat is a very good breakfast. Whole wheat bread is really good too.

But no, to answer your question we never used it and ate pretty crappy food compared to the whole-grain goodness of a wheat-based diet.

I know enough of what to do with it to survive. Most of it was taught by my parents. Occasionally the Stake will offer classes on this kind of thing. Attendance from what I hear is pretty low but it is available.

msnobody wrote:So how many TBMs do you suppose actually do anything with this wheat I hear of LDS storing up? I would have no clue as to what to do with it myself.

In my ward, we have one woman whose calling it is to have a 5 minute presentation every week on something to do with food storage. It could be an announcement about the cannery, with a sign up sheet going around, or a recipe using something from food storage, or some information on where to get the monthly food item.

Take a quart thermos bottle. Put a cup of wheat in the bottom. Fill it up with boiling water. Put the lid on and leave it over night. In the morning, you'll have a quart of yummy cooked whole wheat cereal that is amazing. Kinda like oatmeal, only better.

Keep in mind it's been years since I made that stuff (since the kids are all gone, I only make instant oatmeal and then only when it's snowing outside when I wake up), so the proportions may be off, but the principle is sound.

Whether or not I believe in the church, I like having wheat on hand (in large amounts-food storage style).

I use the wheat regularly. I make buttermilk pancakes and waffles almost weekly and I usually use half whole wheat flour and half white flour in the batter. If I ever get a better grinder that gives me a finer grind, then I'll use only whole wheat flour. But as it is, I don't have the best grinder (a little too coarse), so I use half white, half whole wheat in my waffles and pancakes. I can't stand pancakes or waffles from a mix or with only white flour. The whole wheat flour just adds the best flavor and texture.

I also use it whenever I get around to making bread from scratch (not as often as I should).

I also add whole wheat flour (coarse ground) to my kids farina cereal (cream of wheat style, but I don't use that brand). It makes the cereal taste better and have more nutrition. My kids love it that way. They will even eat a hot cereal made from only coarse ground whole wheat flour. I call it whole wheat Cream of Wheat. But, typically, I just do half farina half whole wheat flour.

Cracked wheat hot cereal is great too.

My children eat hot cereal frequently and love it (unlike me and my husband, lol, we only tolerate it).

I was raised eating a lot of whole grains, as was my husband, so it seems normal to me. I also cook from scratch regularly, so I do actually use it.

Wheat stays good almost forever, so even if you use it slowly, it is ok to store a bucket or two. It takes quite a while for it to start tasting stale.

edited to add recipe:

Pancake/waffle batter (can be easily doubled, tripled, etc.):

1 cup flour (Whole wheat, white, or combination of the two)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, separated
1 cup buttermilk
2 tablespoons oil

Mix the dry ingredients in a bowl. Add the egg yolks, buttermilk and oil, and stir to combine. Whip the egg whites until soft peaks form. Carefully fold whites into the batter until just incorporated. Don't over mix. Cook as you would for pancakes or waffles.

I always make my own maple flavored syrup (a very Mormon thing to do, I think, since my parents, and my dh's parents always did it):

2 cups sugar
1 cup water
dollop of molasses

Bring to boil, remove from heat, cool for a minute or two. Add 1 teaspoon maple flavoring and 1 teaspoon vanilla extract, and stir.

My kids now prefer buttermilk syrup, a recipe I learned from my brother in law, who got it from a lady who made it for him on his mission:

1 cup sugar
1/2 cup buttermilk
1 stick butter (I only add a tablespoon or two, not a whole stick, lol)
1/2 teaspoon baking soda

Bring to boil. Remove from heat and sprinkle baking soda on top. Stir. It will foam up a bit.

This is unbelievably good, especially if you put frozen blueberries on the waffles, and then pour the hot buttermilk syrup over the waffles and blueberries.