Growing and Harvesting

• Spring wheat is planted in the spring, grows over the summer, and is harvested in late summer and early fall. Winter wheat, planted in the fall, gets its start before cold weather and then goes dormant for the winter; it resumes growing in the spring and is harvested in early summer. Most hard wheats (for bread) are grown in the spring, while soft wheats are grown for pastry and cake flours.

Protein and Flavor

• According to the North Dakota Wheat Commission, the high protein content (usually 13 to 16 percent) of hard red spring wheat produces a stronger gluten development in bread dough and is considered the best for baking bread. It has a robust flavor that enhances artisan-style breads and produces a crisper crust and the irregular holes typical of artisan breads.

Baking uses

• Winter wheat's lower protein and gluten make it less suited for bread, but it has a milder flavor. Hard red winter wheat, according to the Montana Wheat & Barley Committee, is preferred for Asian noodles, flatbread, and other baking, and use as an all-purpose flour. It has medium protein and gluten content.

Winter wheat flours

• Soft red winter wheat is a high-yield wheat suitable for baking pastries, pancakes, and crackers. Hard red winter wheat is typically milled for artisan bread flour, which is relatively low in protein and resembles French bread flour.

Spring wheats for breads

• According to the family-owned Wheat Montana company, breads made with hard red wheat are darker and denser, and breads made with hard white wheat produce a lighter loaf with a milder flavor.