Hard Red Spring Wheat
One of the six classes of wheat, Hard Red Spring wheat is known as the “aristocrat of wheat” because it is primarily used for “designer” wheat foods like artisan breads, specialty breads, rolls, croissants, bagels and pizza crust. Hard Red Spring wheat is also a valued improver in flour blends. It has high protein of 13% to 15%, hard endosperm, red bran, strong gluten and high water absorption. Hard Red Spring wheat has the highest protein content of all the U.S. wheat classes. Higher protein results in a higher gluten content. Adding Hard Red Spring wheat to lower protein wheat improves dough handling and mixing as well as water absorption.
Where is Hard Red Spring Wheat Grown?
Hard Red Spring Wheat is primarily grown in the Northern Plains states of Montana, South Dakota, North Dakota and Minnesota.
What Wheat Foods Use Hard Red Spring Wheat?
Hard Red Spring wheat is used in wheat foods like hearth breads, rolls, croissants, bagels and pizza crust. Hard Red Spring wheat is also a valued improver in flour blends. It is typically higher in protein than hard red winter wheat, so it can be blended with hard red winter to increase the protein value of all-purpose flour or bread flour.
Crop Quality
According to U.S. Wheat Associates, there are several benefits for the miller and baker.
For the miller, the reward for incorporating HRS into the grist includes a higher-than-average flour yield from its harder, more compact endosperm. This creates excellent granulation through the break system, providing an abundance of stock to the purifiers producing the maximum amount of low ash, bright color flour.
For the baker, HRS delivers strong dough characteristics used alone or as part of a blend to improve the overall performance of the desired dough. In markets where consumers are demanding a “clean label,” HRS flour blended with HRW or other wheat flour can create better water absorption and loaf volume while reducing or eliminating the use of chemical improvers. And many pasta makers around the world know that when traditional durum wheat semolina is not needed, HRS wheat flour or semolina is a very acceptable alternative.
Growing Season
Hard Red Spring wheat is planted in the spring (March through May) and harvested in the fall (August and September). It is primarily grown in the northern areas of the United States, where summers are generally mild, and it’s not too hot for young, tender plants. Around 95% of Hard Red Spring wheat is grown in North Dakota, Minnesota, Montana and South Dakota, with smaller quantities grown in Idaho and Washington.
How Much Hard Red Spring Wheat is Grown in the United States?
There are about 12 million acres of Hard Red Spring wheat planted annually in the United States, with half grown in North Dakota. Approximately 525 million bushels of Hard Red Spring wheat are produced annually in the U.S.
What Are Hearth Breads and How Are They Made?
It is typically made as a “straight” bread, meaning that its taste profile is mild, consisting of the light flavors of yeast and wheat. Because this bread is simple and doesn’t carry its own strong flavor, it is a very good option to pair with soups, salads, and a more hearty tasting main dish. It is made very much the same as a regular bread, beginning with combining ingredients in a standing mixer, allowing the dough to rest, shaping the loaf and then baked. Because of its more simple and natural yeast bread taste, this bread is also a great option to use for grilled cheese, toast, sandwiches of other kinds, or French toast. It could also be let out to dry in order to make stuffing, breadcrumbs or croutons. This truly is a wonderful all-purpose loaf of bread!
History of Hearth Breads
What is a hearth bread? The simplest description is that it is a crusty, chewy bread made from the simplest of ingredients and baked directly on a baking stone or baking sheet, rather than in a loaf pan. Circling back to the roots of this bread making strategy, Europeans once used the fireplace to do most of their cooking and baking. Clay-covered hollows created high temperatures that were ideal for making many different food items. This bread got its name from being cooked on the hearth or one of the aforementioned hollows in front of the fireplace. The women would make the bread dough the night before they planned to make the bread, and then rise early the next morning to set the dough before the heated space in order to bake it.
Hopefully hearing the history of this loaf inspires you to consider the meaning and rich history as you make this bread to enjoy baking and using it any way you like. Try this Tart Cherry, Pecan and Rosemary Boule recipe from National Festival of Breads.