Dry A Wheat Seed

Make sure wheat seeds are dry before you store them.

Whether you store wheat kernels for food or for future planting, the moisture content in the wheat kernels will directly affect the successful storage of the wheat. Wheat seeds must have a 12 percent or less moisture content in order to store indefinitely as food. If moisture levels rise higher than 12 percent, fungi and bacteria can multiply to destroy wheat seeds. Dry a wheat seed thoroughly before storage to ensure the seeds stay viable.

Instructions

1. Determine the moisture level in grain. Scoop out grain from the middle of a container and weigh out 20 oz. of grain. Place the grain into a baking dish so that the depth of the grain is 1 inch. Place the baking dish into a 180 degree Fahrenheit oven for two hours, stirring the grain every 15 minutes. Remove the baking dish after the baking time elapses and weigh it again after it cools. Every ounce the grain loses represents 5 percent moisture content. Dry wheat prior to storing if the moisture content is above 10 to 15 percent.

2. Pour wheat into an oblong baking dish so the depth is between 1/2 inch and 1 inch. Spread the grain out evenly.

3. Set the oven to 150 degrees Fahrenheit and place the baking dish into the oven for 30 minutes. Stir the wheat every 10 minutes during the heating process.

4. Remove the wheat after the time elapses and cool the wheat completely.

5. Grind the wheat into flour or store the wheat in sealed plastic bags or containers.

6. Check stored wheat every three months for signs of insects, rodents or moisture. If you find storage problems, remove affected wheat from the area to prevent the spread of moisture or pests.

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