From time to time, I’m in the mood for a darker denser bread, and I’ll make a loaf out of nothing but hard red flour. Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Hard red wheat is great to store for long periods of time. The high protein flour, such as All Trumps (which comes from hard red spring wheat) that is favored by some pizzerias, is commercial, refined, branless, white flour. Our Hard Red Winter (HRW) wheat is an old heirloom variety that originated in the Middle East country of Turkey, before it came to America and made wheat the dominate crop in Kansas. I also appreciate the phone conversation with one of your staff who clarified a difference between the hard red spring and hard red winter berries relating to moisture content in bread loaves made from each. It has a rather bitter taste and works best in rustic, artisian or other hard breads. https://www.recipetips.com/kitchen-tips/t--1026/types-of-wheat-flour.asp Milled in a medium grind for granular texture and nutty crumb. Finished breads look like what most people think of when they think “wheat … 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. It is well known for its outstanding milling and baking characteristics. People also keep Hard Red Wheat on hand to mix with lower gluten flour such as buckwheat and rye to make bread and other baked goods. Wheat Falling Number – Average of 369 sec, indicative of sound wheat. Hard White Spring Wheat. Hard white is the flour of choice for some families, but I find it to be lacking in character, all by itself. In my experience, non-wheat flours like oat, quinoa, and buckwheat can be used at up to 25% of the total flour weight with basically no volume issues in the resulting bread if the other 75% of the flour is bread flour, all purpose flour, or a hard red whole grain flour. Description Sprouted Hard Red Spring Whole Grain Flour – 3, 10 and 50 lb bags. In cereal processing: Wheat: varieties and characteristics. Soft wheats have less gluten and protein and are good only for pastry flour. Some common flour varieties are buckwheat, garbanzos, quinoa, rye, barley, oats, lentils, beans, corn, and wheat. 00 ($0.18/Ounce) If you go for higher percentages of these non-wheat flours, you may want to bake the dough in a loaf pan. We recommend that you store this grain in a cool and dry place. Deep red color and plump shape. Well, this flour is actually ground from certified organic whole grain hard white wheat berries, so it really is a 100% whole wheat white flour. It is known for its rich reddish-brown color and high protein content. This is a great product to have on hand. As you can tell, when you start grinding your own flour, the options are limitless. It is a slightly bitter flour with floral tones. This flavor comes from the pigment in the wheat. For making whole wheat bread, wheat with high gluten and protein content is necessary – hard red or white (spring or winter) wheats have sufficient gluten and protein content. Hard white wheat is one of the most widely used for bread. Hard wheat is typically chosen for bread here in North America because it has a higher protein content than soft wheat, which is used primarily for cake and pastry flour. Hard Red Spring Wheat is known as 'bread flour' and is useful in just about anything you bake. The common ancestor of all wheat is called einkorn, first cultivated 8,700 years ago in present day Iraq. Source: Nutrient data for this listing was provided by USDA SR-21. Shoup et al (1966) milled flour from eight composite samples of hard red winter wheat varieties and five of hard red spring wheat varieties from several locations, as well as single samples of soft red winter, durum, and club (white) wheats, and determined their amino acid compositions. It is included in the Slow Foods Ark of Taste and has a long and interesting history you can search/read about starting at the Mennonite Heritage and Agricultural Museum or the History Channel . A definite need for your long term food storage! Homestead Gristmill — Non-GMO, Chemical-Free, All-Natural, Stone-ground Whole Red Wheat Flour (10 lb), Artisanally Milled from Hard Red Wheat Berries 4.7 out of 5 stars 368 $29.00 $ 29 . Uses: Hard Red Wheat can be ground and used to make breads, rolls, cookies, pastries and more. Hard Wheat. Hard red winter or spring wheat berries are the favorites and common varieties among people who grind their own wheat. 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