"Hard red" refers to a category of wheat known for its high protein content and strong gluten, making it ideal for bread-making. This type of wheat is commonly grown in regions like the Great Plains of the United States, where the climate and soil conditions are favorable for its cultivation. There are two main types of hard red wheat: Hard Red Winter and Hard Red Spring. Hard Red Winter wheat is planted in the fall and harvested in the spring, while Hard Red Spring wheat is planted in the spring and harvested in late summer. Both types are valued for their baking qualities and versatility in various recipes.