Wheat is one of the most enduring staples of human civilization, and in Kansas, it tells a story far deeper than agriculture alone. The heirloom grain known as Turkey Red transformed Kansas into the nation’s breadbasket, but its roots stretch across oceans and generations. Brought by Mennonite immigrants from Ukraine in the 1870s, Turkey Red wheat thrived in the soil of the Great Plains, just as its caretakers built new lives on the land. This episode of America the Bountiful honors that legacy, tracing the path of wheat from its cultural origins to its culinary and scientific future.

Capri journeys through central Kansas to meet farmers, bakers, historians, and researchers who preserve and build upon the gifts of those early immigrants. From fields and threshing stones to sourdough ovens and experimental grains, this episode explores how wheat has fed a nation, and how the story of wheat is, in many ways, the story of America.

The Seeds of Arrival: Harvesting History with Glen Ediger and Nathan Graber

In Goessel, Capri meets historian Glen Ediger, who shares the story of the Mennonites who fled persecution in Europe and found hope in the promise of Kansas. With them, they brought seeds, carefully saved, packed in trunks, and carried across continents. Those seeds, known as Turkey Red winter wheat, would reshape the American agricultural landscape.

At the Mennonite Heritage and Agricultural Museum, Capri sees artifacts from that era and hears how the Santa Fe Railroad recruited Mennonite farmers to settle the Plains. In nearby Moundridge, agricultural educator Nathan Graber demonstrates the historic tools and techniques those settlers used to harvest wheat by hand. Capri joins in, swinging a scythe, tying shocks, and threshing with a flail. It is grueling work, and a living testament to the endurance and faith of those who built a new home with their hands and heritage.

From Heirloom to Industry

Capri visits Merlyn Entz and his sister Sharon on their family’s wheat farm in Peabody. Their story is part of the same immigrant lineage that brought Turkey Red to North America. Merlyn, a multigenerational wheat farmer, shows Capri how modern combines have replaced hand tools, but not the values or rhythms of the land. Together, they discuss seed saving, crop cycles, and how the wisdom of the past guides today’s planting decisions.

Sharon maintains a small plot of Turkey Red wheat alongside the family’s larger fields of hard winter wheat. For her, this heirloom grain is more than a crop. It is a connection to her ancestors, and a way to carry their story forward.

Baking Bread with Meaning at Crust & Crumb

In Newton, Capri visits Sharon’s bakery, Crust & Crumb, where heritage wheat becomes nourishment and memory. After cleaning and milling the family-grown Turkey Red in a traditional stone mill, Sharon prepares her signature 48-hour sourdough loaf. Capri learns about the slow fermentation process and the science of gluten formation, but also the deeper meaning behind each loaf.

Together, they taste the difference between breads made from Turkey Red and modern wheat. The heritage grain is hearty and earthy, rich with flavor and history. It is bread with a story, shaped by generations of care.

Recipe: Turkey Red Sourdough with Sprouted Wheat Berries

Inspired by Sharon Entz of Crust & Crumb

This 48-hour sourdough bread features heirloom Turkey Red wheat and sprouted wheat berries for a rich, earthy flavor and satisfying chew. Slow fermentation brings out deep character in every slice.

Ingredients

• 2¼ cups bread flour
• 1 cup whole wheat flour (preferably fresh-milled Turkey Red)
• 1¼ cups water (1 cup + 4 tablespoons)
• ¼ cup mature sourdough starter (at 100% hydration)
• 1½ teaspoons kosher salt
• ¼ cup sprouted Turkey Red wheat berries (cooked and cooled)

Day 1: Mix and Bulk Ferment

Autolyse (30–60 minutes): In a large bowl, mix the bread flour, whole wheat flour, and water until no dry flour remains. Cover and let rest for 30 to 60 minutes.

Add Starter and Salt: Add the sourdough starter and salt. Mix thoroughly by hand until fully incorporated. The dough will be slightly sticky.

Bulk Fermentation with Folds (4–5 hours at 70–75°F): Let the dough ferment at room temperature. Perform 3 to 4 sets of stretch-and-folds every 30 minutes during the first 2 hours, folding in the sprouted wheat berries during the second fold. After the final fold, let the dough rest undisturbed until it rises about 50% and shows bubbles on the surface.

Cold fermentation (12–24 hours)

Gently shape into a round or oval loaf. Place seam-side up in a floured proofing basket or bowl lined with a towel. Cover and refrigerate overnight or up to 24 hours.

Day 2: Bake

Preheat and Score: Place a Dutch oven with lid in the oven and preheat to 475°F for at least 45 minutes. When ready, invert the chilled dough onto parchment, score the top with a sharp knife or lame.

Bake: Transfer to the hot Dutch oven. Bake covered for 20 minutes. Remove the lid and bake another 20 to 25 minutes until the crust is deep golden and crisp.

Cool and Serve: Let the loaf cool completely on a wire rack before slicing. Enjoy plain or with butter to appreciate the heritage flavor of Turkey Red.

Sowing the Future with Kernza and The Land Institute

In Cheney, Capri meets wheat farmer Scott Helmke and Dr. Lee DeHaan of The Land Institute. They introduce her to Kernza, a perennial wheatgrass bred to protect soil, conserve water, and sustain future harvests. With deep roots and no need for annual tilling, Kernza reflects a shift in how farmers think about the land, not just for yield, but for stewardship.

Scott has devoted nearly half his acreage to Kernza and shares his hopes for its adoption in mainstream markets. Lee explains the decades of research behind the grain and how immigrant crops like Turkey Red inspired the innovation of Kernza.

Toasting Progress at Free State Brewing

Capri ends her journey in Lawrence at Free State Brewing, where founder Chuck Magerl and head brewer Geoff Deman craft beers using both Kernza and Turkey Red wheat. Capri joins them to tour the brewing process and taste a hazy IPA made with Kansas-grown grains. The result is bold, flavorful, and grounded in tradition.

As they raise their glasses, Capri reflects on how these grains, one brought by immigrants in search of freedom, the other bred for a more sustainable tomorrow, both carry the same promise. Wheat has always been about more than feeding people. It is about connection, care, and the shared effort to build a better life.