wheat

Growing spring wheat in this region has become increasingly risky for farmers due to climate change challenges that include shorter rainy seasons and earlier than usual summer heat onset. Years ago, Bob felt that growing a hardy and resilient white winter wheat was a good solution, but he found no locally adapted varieties available.

Starting with 100 selections from the USDA small grains collection, Bob identified 15 possible wheat lines that show promise in the field. From the baker and consumer perspectives, Bob hopes to select a nutrient-dense wheat that produces bread loaves that are not as dark as those produced with hard red winter wheat.

Harvest from each line were tested through a bake test for loaf size, texture, taste, and aroma by a bakery partner, Grist Mills, in Missoula, Montana, and compared to a complete baking test by the bread lab at Montana State University. The goal for this year’s farm trial was to select the top 5 or 6 lines to be grown again next year. The final goal of this research project is to produce a free, open mixed population of white winter wheat that can be used by organic farmers in the region that can be used by bakers to produce a highly nutritious tasty bread for their customers.