This organic hard white wheat will sprout well, but is really ideal for grinding into a whiter whole wheat flour for baking & cooking or for long term food storage. Available in small quantity to bulk in resealable packaging. Certified Organic. triticum aestivum
Select a Different Use for This Seed:
SproutingOrganic Hard White Wheat
Perfect for:
- Certified Organic
- Good Germination Rate
- Resealable Packaging
- Growing Wheat Sprouts
- Grinding for Whole Wheat Flour & Baking Bread
- Food Storage & Survival
- Sprouting
- Growing Ornamental Grass
- More
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Seeds Per Package:
- 8 oz - Approximately 7,500 Seeds
- 1 lb - Approximately 15,000 Seeds
- 2.5 lb - Approximately 37,500 Seeds
- 5 lb - Approximately 75,000 Seeds
- 10 lb - Approximately 150,000 Seeds
- 25 lb - Approximately 375,000 Seeds
- 35 lb - Approximately 525,000 Seeds
- 750 lb - Approximately 11,250,000 Seeds
- 1250 lb - Approximately 18,750,000 Seeds
- 2000 lb - Approximately 30,000,000 Seeds
Hard white wheat is a high protein, high fiber variety of white wheat that produces a whiter flour and whiter light textured breads. Some folks with wheat allergies find they can tolerate white wheat. It has a very low moisture content, and stores extremely well, making it ideal as a storage grain. This organic hard white wheat has a better sprouting rate than the conventional chemical free hard wheat.
No herbicides are used. This nourishing grain has a good germination rate and is sown in the beginning or middle of spring. Perennial varieties are planted during early spring or fall. Compost or manure helps to retain moisture in well-drained soil, along with periodic watering when it begins to dry out. It stores extremely well with low moisture content. It is closely monitored and microbial tested to prevent the possibility of infectious or transmittable diseases to receptacles, such as trays, jars, or sacks.
While this wheat can be sprouted and and used for growing wheatgrass, we recommend our carefully selected hard red spring wheat for wheatgrass. This hard white wheat is really a great choice for grinding into flour and for long term food storage.
Room temperatures and ideal conditions play an important part in grain storage. The most favorable for storage is a dry, cool, dark area with temperatures ranging between 62 and 68 degrees Fahrenheit (16 and 20 degrees Celsius) The life of many grains can be extended for several years – approximately 10-12 years, and as long as 30 years longer in some cases, when meticulous storage is checked.