Spring wheat is a type of wheat that is planted in the spring and harvested in late summer or early fall. It thrives in regions with a cooler climate and is known for its high protein content, making it ideal for baking bread and other products. This wheat variety is typically grown in the northern United States and Canada, where the growing season is shorter. Hard red spring wheat is a common type, valued for its strong gluten properties, which contribute to the texture and quality of baked goods.