Most folks eat wheat in a variety of forms and in many products.  However, how many people have ever seen wheat in its raw form?  And if they did, would they know how to prepare it so it is in a form that can be turned into flour or Farina? Wheat is everywhere and can be had cheaply if you know how to get it and know how to process it.  Wheat is commonly stored in a silo, usually near railroad tracks. You can usually cut a deal with the foreman at the silo for a bucket or two of wheat, and free food is the best. One must be aware that wheat in a silo is NOT clean.  It contains various bug parts and is usually packed in an anti bug dust like Sevin or Eight dust.  While not a bad pesticide, it is not advisable to eat this dust.  Cleaning is a must.

As a modern society, we often don't know where our food comes from. Chickens do not come from the frozen aisle in the grocery store, bread does not come from a package, and your fruits and vegetables do not come from a can. In a SHTF event we will be forced to re-learn these skills. I hope you print/save this page and keep it for handy reference. Next time, I will go over what to do with your newly cleaned wheat.

Rusty Shackelford

 Step one is to winnow the wheat. Pour the wheat between two containers a few times outside to let the wind blow off the dust, the bug parts and foreign matter. A good breeze is needed and a fan can be used. Do this at least 4 times.

 After winnowing, you will still have some "stuff" left in the wheat. Chaff, grasshopper legs and weed seeds are commonly encountered, all of which will float in water. Fill your container with cold water to allow the stuff that floats to be easily removed. Stick your hands in the container and mix it up a bit to allow them all to float. If you are squeamish, I suggest NOT looking at what floats out. DO NOT USE HOT WATER.


Once you've gotten all of the "floaties" out of the wheat, transfer to a colander and rinse well with COLD water. This step will help remove any residual dust or any other "stuff" from the wheat.

 Dump the wheat on a bath towel. This will also trap additional weed seeds from the grain. Let the wheat stand for ten minutes or so, to let any remaining water flow out. Roll your towel up as shown for easy transportation. (Guinness Beer is optional, but makes the task so much more enjoyable).

 Transfer your wheat to a cookie sheet with edges. The edges are useful, since you will be shuffling the grain around in the next process.

You need to be sure to dry the wheat before storing, as you've just given it a bath. Here I'm using a fan to dry the wheat but a better method is to put it in the oven on very low heat. You need to stir it occasionally with your hands. you can also pick out any foreign matter you may find and discard it. I kind of mound mine up into "hills" to help it to dry faster. 4-6 hours should do it, but that depends on the humidity in your area. You can chew on a few kernels to test it, if it's crunchy it's done.

 Package it how you see fit. I prefer the old standby, vacuum sealing. Tupperware containers, buckets or storage bags can be used.