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