Wheat

Wheat is a cereal grain valued for its high yields and gluten, which allows dough to rise and form stable breads.

Description of what it is like

Hard, oval grains with a pale golden color. When milled it becomes a fine flour that forms elastic dough with water.

Origin and where to find it

• Environments: Temperate fields with moderate rainfall.
• Signs: Upright stalks topped by seed heads that turn golden at maturity.
• It is a cultivated crop grown in open fields.

Minimum processing required

• Drying: Heads are dried to reduce moisture.
• Threshing: Grain is separated from the stalks.
• Winnowing: Chaff is removed by airflow or tossing.
• Milling: Grain is ground into flour.

Tools needed to work on it

• Cutting tools for harvest.
• Hand Mill or Mortar for grinding.
• Containers for storage.
• Fire for baking and cooking.

Common forms of use

• Flour for bread and flatbreads.
• Boiled grain or porridge.
• Fermented foods and drinks.

Possible substitutes

• Rice or Maize as alternative grains.
• Potato or Cassava when grain yields fail.

Limitations and common failures

• Moisture damage: Damp grain molds quickly.
• Milling dependence: Many uses require grinding tools.
• Gluten sensitivity: Not suitable for all diets.

Risks and safety

• Mold toxins: Spoiled grain can be dangerous if eaten.
• Flour dust: Fine dust can irritate eyes and lungs.

Related materials

• Yeast: Essential for leavened bread and fermentation.
• Straw: Wheat straw is used for roofing and bedding.