Hard red winter wheat has ample protein content to yield the necessary amounts of gluten, the elastic component of a dough that can capture and hold carbon dioxide (the gas produced by yeast that raises your dough) for most yeast bread baking, yet is mellow enough to use in other baked goods including muffins and scones.

Planted in the fall in the prairie states, hard red winter wheat lies dormant under snow cover during the winter and continues growing until harvest in late spring. It gets its red color from pigmentation in the bran layer of the wheat berry.