Organic red spring wheat (hard)

Hard red spring wheat is sown in the spring and harvested in the fall. Hard red spring wheat is high in protein and has a strong gluten content that produces fine breads, hard rolls, and bagels. Hard wheat is best for yeast breads. Whole red spring wheat is full of fibre and antioxidants.

Whole grains are best stored in an airtight container in a cool place. They can be stored up to a year in the freezer or 6 months in the pantry. Whole grain flour is best stored in the freezer. If the grains or flour have a rancid smell, it’s best to buy a fresh batch.