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Our Hard Red Spring Berries are the whole, intact kernels of hard red spring wheat, known for their higher protein content and exceptional strength. Offered unmilled, these berries give you complete control—whether you’re milling fresh flour, cooking whole grains, or sprouting.
Hard red spring wheat is prized by bread bakers for its strong gluten potential. When milled fresh, it produces flour that excels in high-rise loaves, sourdough breads, and doughs that benefit from added strength and elasticity. The flavor is bold and wheaty, with a clean finish that pairs well with long fermentations.
Kept whole, these berries maintain freshness and versatility. Mill only what you need, when you need it, or cook them whole for a hearty, chewy grain with excellent nutritional value.
Best for:
• Home milling into high-protein bread flour
• Sourdough and artisan bread baking
• Blending with lower-protein flours
• Cooking whole grains and grain salads
• Sprouting
Cook’s tip:
For cooking, soak overnight and simmer until tender—about 45–60 minutes.
Carefully sourced and offered whole, these hard red spring berries are ideal for bakers seeking strength, structure, and freshly milled performance from the grain itself.
Our Hard Red Spring Berries are the whole, intact kernels of hard red spring wheat, known for their higher protein content and exceptional strength. Offered unmilled, these berries give you complete control—whether you’re milling fresh flour, cooking whole grains, or sprouting.
Hard red spring wheat is prized by bread bakers for its strong gluten potential. When milled fresh, it produces flour that excels in high-rise loaves, sourdough breads, and doughs that benefit from added strength and elasticity. The flavor is bold and wheaty, with a clean finish that pairs well with long fermentations.
Kept whole, these berries maintain freshness and versatility. Mill only what you need, when you need it, or cook them whole for a hearty, chewy grain with excellent nutritional value.
Best for:
• Home milling into high-protein bread flour
• Sourdough and artisan bread baking
• Blending with lower-protein flours
• Cooking whole grains and grain salads
• Sprouting
Cook’s tip:
For cooking, soak overnight and simmer until tender—about 45–60 minutes.
Carefully sourced and offered whole, these hard red spring berries are ideal for bakers seeking strength, structure, and freshly milled performance from the grain itself.