It is believed that wheat was among the first cereal crops grown by man, so it was assumed that all the important civilizations were founded partly through wheat and similar plants.

History

There are no records that tell us of the exact origin of wheat, but authorities presume that it was first cultivated in Western Asia. In fact, even the origin of the other kinds of cereals is still a mystery. The Greeks believed it was a gift from Demeter, the goddess of agriculture, while Romans credited it to the goddess Ceres.

It is also believed that wheat was among the first crops grown by man before history was recorded. It was assumed that the growing of wheat and other cereals drove early civilizations to shift from a nomadic life to a settled existence. This is because wheat production requires planting and harvesting on an annual basis. In China, wheat cultivation started in 28 B.C. In America, authorities believe that it was brought into the continent by Spanish explorers in 1529 who also brought it to Mexico. Also, immigrants from different countries who knew the value of wheat brought their own varieties in, and this resulted in the availability of different varieties of wheat in America. By 1800, wheat was regularly grown along the Atlantic coast; by 1859, it was cultivated throughout the country.

Production

The farm production of wheat began in 4000 B.C., and it is believed that there is little difference in how it was produced then and now, because the materials and equipment needed in wheat production are simple: seeds, sticks for hoeing, sickles, and hard work. It was only in the 1800s that remarkable changes occurred with the development of machinery. This development also led to the growth in the number of wheat-producing countries. By 1870, wheat was comparable to gold in North America.

Uses

Wheat fulfills several basic needs. Most of the wheat grown in the world is used for food; however, 10% is needed for the production of starch, paste, malt, dextrose, alcohol, and many other commercial substances. The byproducts of milling, like the husk, are used as livestock feed.

The main use of wheat is for flour, and this is primarily used in bread making. For this purpose, good wheat should contain protein and strong gluten that is elastic and has the ability to retain gas in the leavened loaf. Flour made from soft wheat that is grown in a humid place has a larger and softer grain of starch. It is called "pastry flour" because it is used for cookies, pastries, and cake mixes. This type of flour has a short shelf life. The flour made from hard wheat that is grown in a dry place has a harder and smaller grain of starch. It is called "bread flour" because it is mainly used for bread, since it has strong gluten.

Durum wheat semolina is a type of hard flour used for spaghetti, macaroni, and other pasta products.

At present, though wheat is highly nutritious and inexpensive, it has suffered a decline in popularity as people seem to prefer to eat more meat and other tasty products.

For you to try making your own wheat breads, I requested food critic Jeremy Malcampo to share his fail-safe wheat bread recipes, which he does at home and tests at the Center for Asian Culinary Studies in San Juan. Malcampo notes that one should look into the proofing of the yeast (whether it’s active and alive) or else the bread will not rise.

RECIPES:

Jeh-Jeh’s Gluten Bread

Gluten bread is not only low in calories; it is also good for those suffering from diabetes and other illnesses.

1 pack active dry yeast

1 c plus 2 tbsp warm water (100º to 115º)

2 1/4 c gluten flour

2 teaspoons salt

1 egg white, well beaten with 1 tbsp water

Allow the yeast to dissolve in 2 tablespoons warm water, and when it begins to proof, combine it with the additional cup of water. Stir in the flour and salt and knead thoroughly for 10-15 minutes. Roll the dough out and form into a loaf. Place in a well-buttered 8 x 4 x 2-inch pan, and allow it to rise until doubled in bulk. Brush with the egg wash and slash the top of the loaf twice. Bake in a preheated oven at 350º for 50-60 minutes, until the loaf is nicely browned and sounds hollow top and bottom when tapped with the knuckles. Cool on a rack before slicing.

Malcampo’s Norwegian

Whole-Wheat Bread

2 packages active dry yeast

4 ½ cups warm milk (100º-115º)

8 1/4 c whole-wheat flour

2 c fine rye flour

2 c unbleached all-purpose flour

1-2 tbsp salt

cornmeal

In a large mixing bowl dissolve the yeast in 1/2 cup of the warm milk. Allow to proof. Add the remaining milk and gradually beat or stir in the three flours and the salt to make a firm dough. Remove the dough to a well-floured board and knead for 10-12 minutes. When you have a satiny, elastic dough, form it into a ball. Place in a well-buttered bowl, and turn to coat the surface. Cover and set in a warm spot to rise until doubled in bulk.

Punch the dough down, turn out on a floured board, and knead again for 2 or 3 minutes. Cut into two equal pieces. Sprinkle one very large baking sheet or two small ones with a bit of cornmeal. Shape the dough into round loaves, and place them on the baking sheet. Cover and let rise in a warm place until almost doubled in bulk, which may take as long as 2 hours because this is a firm-textured bread. Bake in a preheated oven at 375º for about an hour, or until the loaves sound hollow when you tap them with your knuckles. Cool thoroughly before slicing. This bread cuts beautifully and will remain fresh for quite a while if wrapped in a towel or placed in a plastic bag in the refrigerator.

Jeremy’s Fine-Wheat Bread Recipe

2/3 cup fine cracked wheat

1 ½ c boiling water

1 package active dry yeast or 1 teaspoon to two teaspoon depending on desired poof.

1/3 c warm water (100º to 115º)

3/4 cup softened butter or shortening

1 ½ tbsp salt

3 tbsp molasses

2 tbsp honey

1 1/4 c milk

1 c whole-wheat flour

4 c all-purpose flour

Cook the cracked wheat in the boiling water for about 10 minutes, stirring occasionally to prevent sticking, until all the water is absorbed. Dissolve the yeast in the 1/3 cup of lukewarm water with a teaspoon of sugar in a large mixing bowl and let proof for 10 minutes. Stir the butter, salt, molasses, honey, and milk into the cooked cracked wheat. Cool to lukewarm, then add to the yeast mixture.

With a large spoon or with one hand, start stirring in the flours 1 cup at a time. When the dough is stiff enough to work, turn out on a floured board and knead a good 10-12 minutes, working in a little of the remaining flour as necessary.

When smooth and elastic, shape into a ball and put in a buttered bowl, turning to coat with butter. Cover, place in warm, draft-free spot, and let rise until doubled, which will take about 1 1/2 hours. Punch down and shape into two loaves. Put in well-buttered 9 x 5 x 3-inch loaf pans, cover, and let rise until doubled again, or until the dough reaches the tops of the pans. Bake in a preheated 375º oven for 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks