Wheat eating started 10,000-15,000 years ago in the Tigris, Euphrates, and Nile valleys. It's a good basic grain to plant. You can grow a crop of wheat even in your backyard if you can keep people and dogs from trampling the tender stalks. You can harvest, store, and grind it—all without expensive or inconvenient machinery. On a fraction of an acre, you can grow a year's supply of wheat for your family and your animals. Wheat makes the lightest breads because it has the most gluten of any grain, and gluten is the substance that holds air bubbles.

Wheaty Reading: This Was Wheat Farming: A Pictorial History of the Farms and Farmers of the Northwest Who Grow the Nation's Bread by Kirby Brumfield (Seattle: Superior Publishing Co., 1968), is a treasure chest of old photos of wheat-growing procedures. The Wheat Album: A Picture and Story Scrapbook of Wheat Harvests in Years Gone By by Kirby Brumfield (Seattle: Superior Publishing, 1974) is a similar and equally valuable book.

Continue reading here: Planting and Growing Wheat

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