Hard red spring wheat is a type of wheat known for its high protein content and strong gluten quality. It is primarily grown in the northern Great Plains of the United States, particularly in states like North Dakota, Montana, and Minnesota. This wheat is ideal for making bread, rolls, and other baked goods that require a strong structure. The growing season for hard red spring wheat is typically shorter, as it is planted in the spring and harvested in late summer. Farmers prefer this variety for its resilience to harsh weather conditions and its ability to thrive in cooler temperatures, making it a valuable crop in regions with a challenging climate.