One hundred percent whole wheat flour is made from hulled red wheat grain. Hard red wheat may also be used for bread, but is an acquired taste because of its very distinctive, almost bitter flavor. Hard white wheat contains a smaller amount of tannin, which is a bigger component in hard red wheat which makes the flour darker in color and heartier in taste. Flour Ash levels of 0.49% (14% … The protein ranges from 12-13%. Whole wheat flour comes in two varieties: 100 percent whole wheat flour and white whole wheat flour. It is well known for its outstanding milling and baking characteristics. Hard Red Wheat Flour is milled from whole grain red wheat (including the bran, endosperm and germ) and retains its nutrients. Each "~" indicates a missing or incomplete value. It will produce a loaf that rises nicely, with less of the heavier flavor that is associated with hard red flour. This flavor comes from the pigment in the wheat. In cereal processing: Wheat: varieties and characteristics. The flour will keep for 6 months to a year under these storage conditions. Flour from hard red winter wheat is often preferred for artisan breads. Red wheat is high in protein but also has red pigmentation in the bran layer of the wheat berry, which is where it gets its name. 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. 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. Soft wheat is really good for pastries, such as cakes and biscuits. What Wheat? Hard red wheat is dark brown in color, and very high in protein. Footnotes for Wheat, hard red winter. Hard Red Winter Wheat - 1 Lbs - Excellent For Growing Wheatgrass to Juice, Food Storage, Grinding to Make Flour & Bread, Grain, Ornamental Wheat Grass, and Sprouting Seed 4.0 … We recommend that you store this grain in a cool and dry place. Packaging: Hard Red Wheat in a can is sealed air tight in a #10 can and weighs approximately 5 pounds. Milled in a medium grind for granular texture and nutty crumb. The other biggie in the nutritional value of the hard red wheat berry is its protein content. They yield excellent bread-making flour because of their high quantity of protein (approximately 12–15 percent), mainly in the form of gluten. 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. Wheat Falling Number – Average of 369 sec, indicative of sound wheat. The gluten is found in the starchy center—the endosperm—of the grain (the only component that remains after the refining process). The most important ingredient is, of course, the wheat. Take advantage of the much greater nutrient content of whole red wheat flour by substituting it for all or most of the all purpose wheat flour called for in any recipe. 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 . Hard Red Winter Wheat is planted in the fall and is a very versitile grain primarily used as a whole grain or whole wheat flour. Hard wheat is a bronze-colored wheat and has a higher gluten content. The hard red wheat berry has a darker, nutty flavor. The common ancestor of all wheat is called einkorn, first cultivated 8,700 years ago in present day Iraq. They have a lower gluten content, so the flour is not suited for bread. Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. 00 ($0.18/Ounce) Hard Wheat. Recipes that call for hard red wheat flour typically call for more sugar to help mask the bitter taste. It is typically used to make breads. 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. Hard White Spring Wheat. The bran of the whole wheat flour cuts those gluten strands and creates a denser and heartier bread product. It provides more fiber and other nutrients than all-purpose flour. Red wheat lends a creamy reddish color to the dough (hence the name) and a wonderful red hue to the crust. Hard red winter or spring wheat berries are the favorites and common varieties among people who grind their own wheat. This is my second order from your establishment. Source: Nutrient data for this listing was provided by USDA SR-21. Hard white is the flour of choice for some families, but I find it to be lacking in character, all by itself. A definite need for your long term food storage! Soft wheats have less gluten and protein and are good only for pastry flour. Wheat Berry Recipes: Most people use wheat berries to make homemade flour and that is a great use for them. 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. Uses: Hard Red Wheat can be ground and used to make breads, rolls, cookies, pastries and more. Deep red color and plump shape. Flour and Baking Data: Laboratory Mill Flour Extraction average is 73.5%, lower than the 2019 and 5-year averages of 74.5% and 75.4%, respectively. 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. Stone milled fresh on demand from the whole wheat berry – Breadtopia stone mills the whole grain into flour as needed to fill customer orders.Our customers are assured of receiving freshly milled whole wheat flour every time. Some common flour varieties are buckwheat, garbanzos, quinoa, rye, barley, oats, lentils, beans, corn, and wheat. It has a similar reddish brown color and bullet shaped appearance as the Hard Red Spring Wheat, only it is slightly plumper, however conatins the same excellent source of protein, dietary fibers, manganese and selenium. If you go for higher percentages of these non-wheat flours, you may want to bake the dough in a loaf pan. Blend / Hard Red Winter Wheat Flour Treatment / None. This is the most common type of wheat in the US. Hard red winter wheat or wheat seeds have protein content around 11% making them great for a variety of uses. 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. Hard wheats include the strong wheats of Canada (Manitoba) and the similar hard red spring (HRS) wheats of the United States. Artisan bread flour, which is milled from hard red winter wheat, resembles French bread flour in its characteristics, that is, it is relatively low in protein (11.5–12.5 percent). You just can't get anywhere near that with home-milling, no matter how much you sift. This is a great product to have on hand. Thanks for supporting a human-scale local grain economy. This can be used to cook up for wheat berry cereal and can be ground into flour for your recipes. 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. Visit our blog In the Kitchen with Honeyville to find delicious recipes for Hard Red Wheat and more! Our flour is milled fresh to order in a medium grind from our spring planted Methow Hard Red Wheat berries. Hard Red Winter Versatile, with excellent milling and baking characteristics for wheat foods like hearth breads, hard rolls, croissants and flat breads. By definition, whole wheat is an intact wheat grain, containing the following three parts (5, 6): Bran. As you can tell, when you start grinding your own flour, the options are limitless. You can buy Soft White Spring Wheat and even Soft Red Spring Wheat. The most common grain I mill is Hard White Spring Wheat. The high protein levels (about 14%) make it good for bread making. Expedition, Hard Red Winter Wheat, has a nutty aroma and full-bodied flavor. HRW is also an ideal wheat choice for some types of Asian noodles, general purpose flour and as an improver for blending. Perfect for artisan breads and pizza dough or simply because you'd like to add more nutritious whole grain flour to your favorite recipe. It can be used just like your common "whole wheat flour" in breads. It is a slightly bitter flour with floral tones. This excess pigmentation causes the milled flour to be a tad darker in color but also has a slightly more rich flavor to it (some say “bitter”). Common wheat is also distinguished by spring or winter wheat. 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 . Hard white wheat is one of the most widely used for bread. It has a rather bitter taste and works best in rustic, artisian or other hard breads. Attributes. It is known for its rich reddish-brown color and high protein content. 65°F and 60% humidity is ideal. Shelf life estimates are based on industry studies from sources deemed reputable. Thank you for the recent shipment of 25# Hard Red Spring Wheat Berries. Hard Red Whole Wheat Flour is the kind of flour typically known as traditional "Whole Wheat" flour. 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. Finished breads look like what most people think of when they think “wheat … We continually invest in state-of-the-art technology, including cleaning, flakers, roll stands, and sifters, all to deliver only the best hard red wheat products for use in panned breads, cereals, snack foods, coatings, binders, and more. https://www.recipetips.com/kitchen-tips/t--1026/types-of-wheat-flour.asp Hard Red Spring Wheat is known as 'bread flour' and is useful in just about anything you bake. Storage Recommendations. 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. Hard red wheat is great to store for long periods of time. Description Sprouted Hard Red Spring Whole Grain Flour – 3, 10 and 50 lb bags. 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. Excellent gluten development and rising power for leavened baked goods.