Egyptian Wheat (Bread) (Triticum aestivum) is a robust spring wheat type that grows to 1m (3') tall.  It is common wheat type primarily used for making flour.  When mature and dry, this produces typical straw yellow heads and stalks.   Spikes can vary in length and the florets can be quite plump with seed.  Beards point upwards and out slightly. 

Growing Instructions:

Sow seeds in rows or squares.  Space seeds 2-3cm (1") apart in rows 16-18cm (6-7") apart.  Seeds should be planted 2-3cm (1") deep. Cover with soil and water lightly.  If broadcasting by hand in a large enough area, just scatter seeds and rake over. No thinning is required. 

Harvesting Instructions: (hand harvest)

Harvest wheat when there is no longer any green showing in the stocks or heads. Mature seeds will be hard to bite-immature seeds will be softer.  A sharpened sickle or scythe may be used for cutting.  Grab a big fistful of wheat and while cutting away from yourself or to the side, cut the wheat at the ground 7-10cm (2-4") of stock remaining.  We cut and bundle the fistful and then tie the harvested wheat stocks into a sheaves using 3-4 stocks of wheat to hold the sheave together.  We then take 6-8  bundled sheaves and stack them in a crude A frame configuration called a stook with the wheat heads on top and stocks at the bottom. This is done to help dry the unthreshed grain while making it harder for vermin to get at your wheat.  Once dry, move the stooks to be threshed.  Threshing  is basically seperating the grains from the plant by physical or mechanical means.  We use our feet to liberate the grains. Use a fan or wind to remove debris and collect the grains.  Hand rubbing the grains may be required to assist in removing any remaining hulls.