Providing delicious Canadian whole grains, legumes & seeds

Organic Hard Red Spring Wheat

$7.60$74.50

Organic whole grain hard red spring wheat can be ground into flour for baking whole grain bread, muffins, and pancakes, or cooked as a flavorful and nutritious base for salads, pilafs, and side dishes.  Hard red spring wheat is generally seen as the highest protein grain and has a more robust and nutty flavor compared to hard white wheat due to the protein and
pigment.  Its protein, gluten, and strong gluten-forming characteristics contribute to excellent dough elasticity and structure, resulting in bread with a desirable texture and volume.
This makes hard red spring wheatideal for making hearty bread with a rich flavor profile.

Description

Hard red spring wheat first became available as a distinct wheat variety in the late 19th century. It was introduced and cultivated in North America, particularly in the Great Plains region. The development of hard red spring wheat was driven by the need for a wheat variety that could thrive in challenging growing conditions, including harsh winters and a dry climate. Hard red spring wheat is planted in the spring and harvested in the late summer.

Hard red spring wheat is characterized by its high protein content, making it ideal for bread production. Its protein, gluten, and strong gluten-forming characteristics contribute to excellent dough elasticity and structure, resulting in bread with a desirable texture and volume.  The red color of the wheat kernel is due to pigments called anthocyanins which add a darker colour to the kernel and the flour when milled. The presence of more proteins, particularly gluten-forming proteins, results in a chewier texture and a deeper, more pronounced taste. This makes hard red spring wheat ideal for making hearty bread with a rich flavor profile. Hard red spring wheat flour can be blended with lower protein whole grain flour to enhance the protein content of other wheat varieties.

The uses of hard red spring wheat extend beyond bread-making. It is also commonly used in the production of pasta, tortillas, and other baked goods.  Organic hard red spring wheat can be used to grow wheatgrass by sprouting the wheat seeds and allowing them to grow into young shoots.

Hard red spring wheat is a versatile whole grain that is largely known for its high protein content which is of particular interest to bread bakers. It’s use as a sprouted grain or as wheatgrass is also an appealing option.

Cooking Instructions

Cooking Time: 25 – 30 minutes
1. Rinse
2. In a medium sized pot, mix 1 part Hard Red Spring Wheat with 2 parts water
3. Bring to a boil
4. Once boiling reduce to low for 20 – 25 minutes or until desired texture is reached
5. Strain and rinse with warm water

Cooking time can be reduced if Hard Red Spring Wheat is pre-soaked for a few hours prior to cooking. Strain and add fresh water before cooking.

Nutrition Facts

How to Use

• Soups & stews
• Salads
• Sprouted for salads or grown for wheatgrass
• Milled into flour for breads and pasta
• Grain bowls

Storage & Shelf Life

Whole grain Hard Red Spring Wheat should be stored in a cool, dry place. If in doubt, store in the fridge or freezer. When stored correctly whole grains have a long storage life.

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