Collection: Hard Red Winter Wheat

These wheats belong to the hard red winter (HRW) wheat class of the botanical group Triticum aestivum, also known as bread or common wheat. As implied by their class, they are traditionally fall planted and overwinter in the ground.

Once milled, the flour of a Hard Red Winter Wheat cultivar is the general purpose "workhorse" of a baker's kitchen. Traditional breads, flat breads, hard rolls, and croissants are typical creations made with Hard Red Winter Wheat flour.