About this grain:
Red Spring Wheat is planted in Spring and harvested in the Fall and features a high protein content, making it ideally suited for breads, pizza dough and even pasta. The grain itself features a light rust coloured husk and produces a richer flour than white wheat. Spring wheat has a slightly higher gluten content than it's winter cousin and are typically nuttier.
What to make with it: Home-milled flour for bread, salads, porridge
Extraction: N/AProtein: High
Grown: Vonda, Saskatchewan by Loiselle Organic Family Farm