Soft White Wheat, Organic, SuperPail

Organic Soft White Wheat, 41 lbs.

Our certified organic soft white wheat berries are triple-cleaned and perfect for making baked goods prepared from batters, including biscuits, cakes and whole grain pastries!

Convenient & safe storage

Our soft white wheat is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 41 lbs. net weight. When you store soft wheat at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your soft white wheat berries from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our soft wheat comes in provide full protection against these storage risks so your grain enjoys complete peace and quiet until you want to use it, even if that’s ten or twenty years from now. They have airtight gasket-sealed lids and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket (because air is mainly oxygen and nitrogen). If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this web page). Note: Our organic soft wheat does not come packaged in a Mylar bag. 

Beat oxidation

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

All of our soft white wheat is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Soft Wheat that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!) Trace amounts of wild wheat and wild mustard seed may be present; these are harmless and have no influence on baking results or flavor.

Shelf Life

Our organic soft wheat has a shelf life of 10+ years when unopened and stored in a cool, dark, dry environment.

Non-GMO

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Soft Wheat Uses

Soft wheat (triticum aestivum) has a low protein content and a high starch/carbohydrate content. Consequently there’s little gluten development when using soft wheat flour, and the gluten that will develop is of low strength. Because of these characteristics and its mild flavor, soft wheat is ideal for making light and tender whole grain biscuits, pancakes, pastries, quick breads and more!

To give you an idea of how soft wheat differs from hard wheat, the protein content of soft wheat is typically around 7-9%, while hard wheat typically has a protein content of 10-15%.

In the U.S., soft wheat is mainly grown east of the Mississippi, although some is grown in the Pacific Northwest.

Soft wheat can be either red wheat or white wheat; ours is organic soft white wheat, and like all of our grain, it’s non-GMO. Soft wheat is typically a winter wheat, which means it's planted in the autumn, grows a few inches tall before it’s covered with snowfall through the winter, and lies dormant until the ground warms up in early spring. In the early spring the wheat resumes growth until it’s ready to be harvested. Winter wheat tends to have slightly lower protein content than spring wheat.

Whole grain soft wheat flour is the same thing as whole grain pastry flour.

Make your own whole grain cake flour by measuring 1 cup of finely ground soft wheat flour then substituting 2 tablespoons of that flour with 2 tablespoons of cornstarch.

To make whole grain all-purpose flour at home simply combine hard wheat flour with soft wheat flour at a 50:50 ratio. Our customers have been very happy with their results when mixing hard white or hard red wheat with our soft wheat for their general purpose whole grain flour.

Soft wheat can be ground into flour using a stone burr mill, impact mill, or steel burr mill. Click here to find the grain mill that’s best for you.

This organic pastry wheat is not a good choice for making bread dough. For dough-bread making, the most popular choices are the hard red or hard white wheat berries as well as spelt, kamut or rye. We also offer durum wheat for making pasta.

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