Compared to the hard red varieties of wheat, soft red winter wheat has a comparatively low
protein content, which makes it a leading choice for bakers striving for soft pastries and
pan breads. In a more coarsely ground form, this wheat is also used to make pasta and
cereal. Because it is a softer variety of wheat, it grinds more easily than the hard wheats.
Like the other red varieties, the husk of soft red winter wheat has a reddish hue and yields a
slightly darker color flour than the white wheat alternatives. Winter wheat is planted in the
fall and harvested in late spring or early summer. In the US, winter wheats are much more
commonly grown and harvested than spring variants.