Hard red winter wheat is the most common variation of wheat grown in the US. The majority
of it is grown in the Midwest Plains states. Like all winter wheat, it is planted in the fall and
grows only a few inches until winter causes it to go dormant. Many home-flour millers use
hard red winter wheat because of its stronger flavor than white wheat alternatives. It is
known as ?red wheat? because of its reddish hued husk. The berries appear
somewhat
darker than most whites. With a protein content of about 10.5%, it is quite versatile as a
general purpose flour. Winter wheats often produce a higher yield of berries, depending on
time of sowing. Hard winter wheats can also have higher gluten content than spring
varieties.