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.