HARD RED SPRING WHEAT - Primarily known as Minneapolis wheat, hard red spring wheat is grown on 13.8 million acres in Minnesota, Montana and the Dakotas. Hard Red Spring Wheat has the highest protein content of all wheat classes. Like Hard Red Winter Wheat, hard red spring is milled to create all-purpose and bread flours. There appears to be little difference between Hard Red Spring and Hard Red Winter Wheat when baking. Hard Red Spring Wheat is most commonly found in health food stores and some supermarkets. Hard Red Wheat berries are high in protein and used in bread making. They are brownish-red in color and, if cooked as a grain, they are textured and very chewy. If ground in a flour mill, Hard Red Spring Wheat keeps all its nutritional value. Hard Red Spring Wheat has a higher protein and stronger gluten content than Winter Wheat and is a better substitute for bread flour when making sandwich loaves. If eating as a grain or side dish, the hard varieties take much longer to cook and soften.