10 Year old Wheat

[Turnpike Jim]

Just thought I would give a little up-date on stored wheat. This is Hard Red Winter Wheat bought from Walton Feed (organic) back in 1998. It was packed in a 5 gallon bucket using the Co2 method. I also added a cup or so of silica-gel wraped in a coffee filter.

Upon opening the lid I heard the sweet sound of air rushing in. The double plastic bags which were tied with twist ties looked like factory vacuum sealed product. when I opened the bags, more air rushed in. The berries look awsome and I have no doubt that all would sprout if needed. I believe that if left alone, it would last indefinitly. I did have it stored in a cool dark place.

I proceeded to make a loaf of honey, whole wheat bread, using yeast from 1999, and it came out just fine. I also put in a few oats.

Here's the result;

Jim

 

[Christian for Israel]

4000 year old wheat from some egyptian tombs was found several years ago. when tested, it still germinated. wheat is an amazing food...if stored correctly it SHOULD last nearly forever.

 

[Turnpike Jim]

if stored correctly it SHOULD last nearly forever.

Yea, but it is kind of cool knowing you can replicate their success, while living in the upper mid-west, without having to build a Pyramid in the desert.

Jim

 

[dissimulo]

Wow - the yeast from 1999 is what impresses me! How was the yeast packaged?

 

[Turnpike Jim]

Fleishmann's yeast bought in the 1# vacuum sealed package. Kept as originally bought in a cool dark place. Use by date is JN 19, 99. Once opened I pour what I will use in the near term into a glass jar and keep it in the fridge. The rest then goes into the freezer. I think the key to true success everytime, is to make a sponge first. Add some yeast to your warm water, along with some wheat flour, and a touch of sugar. Let the yeast get to working and you are good to go.

Jim

 

[Turnpike Jim]

In case there is any doubt about the yeast;

Jim

 

[Hermittao]

Yeast Test

I recall that there is a procedure you can do with yeast to determine if it is still good, but I don't remember exactly how it is done? Any ideas?

 

[oma]

A couple tablespoon of warm water and 1 tablespoon sugar, plus your yeast.
Stir it up and let it sit 10-15 min. it should bubble.
Dont forget to deduct the amount of liquid and sugar from your recipe

 

[Mushroom]

Use part of the liquid required for the bread (half cup is usually enough) and add a teaspoon of sugar and your yeast. Let it stand till it bubbles and foams up the cup. Add it to the bowl with the rest of the liquid and oil and salt before adding to the flour. It's called proofing the yeast.

Mushroom

 

[ofuzzy1]

Good work Jim!

DGI comment ahead: You know that stuff is obsolete, you can't use it!

Now would you post your recipe, please!!!

 

[adgal]

Yummy!!! Good job Jim!!!

 

[baw]

In case there is any doubt about the yeast;

Jim

I/we appreciate your Johnny on the spot digi pix!

Thnx Jim

 

[It'sJustMe]

4000 year old wheat from some egyptian tombs was found several years ago. when tested, it still germinated. wheat is an amazing food...if stored correctly it SHOULD last nearly forever.

The key point here, is IF packaged and stored properly. You've proven here, Turnpike Jim, that decade old wheat can be very healthy and usable, still. We have had similar results with ours, stored similarly. However, prior to the roll-over I bought some old buckets of wheat at a house auction I attended. I was there for vintage dinnerware and china, but the occupants of the house had stored wheat, during the Cuban missile crisis, their son told me. I bought the lot of buckets way cheap. Good thing, as when I tested the wheat for viability, not one kernel sprouted, out of a cup of berries. The buckets had been in a hot garage, and weren't gleaned well, before placed in the buckets. We figured they had been animal feed bags, opened and put in buckets by his parents, without any prep or inner bags. Plus it appeared to be softer spring wheat, not the hard red winter wheat. Even the wild ducks wouldn't touch the stuff. Nice loaf, Jim! IJM

 

[Turnpike Jim]

Now would you post your recipe, please!!!

Here you go:

This is a recipe I downloaded from ezboard back in 2000. It originally was from Maxine Meyers. I have adapted it somewhat, and reduced it to make two loaves. I use a Kitchen Aid stand mixer to do the kneading.

Lightest 100% whole wheat/honey bread.

To start...

2 tablespoons yeast
2 1/3 cups warm water
2 1/3 cups whole-wheat flour

Mix these ingredients together and let sit until double. (Usually 15 to 30 minutes) This step is called a sponge and is very important to allow the yeast to get a head start. I also add a Tbsp of sugar.

Add..

¼ cup butter or shortening
2/3-cup honey (or molasses)
2 teaspoons salt
4 to 6 cups whole-wheat flour

Mix together and knead about 15-20 minutes if kneading by hand. Place in oiled bowl, cover and let rise until double. (About 30 minutes or so) Punch down, shape into two loaves, place in oiled pans, cover and let rise again until doubled. Bake at 350 for 30-40 minutes.

This bread is absolutely fantastic, and will keep for days. I usually put a tablespoon of sugar in the sponge stage to help it along. You can also bake it in a cast iron pan for a nice round loaf. I also tend to add a bit more honey. You can cut the recipe in half, add some oats etc.The rising times can go a bit longer depending on your conditions.

Jim