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 typically planted in the spring and harvested in late summer. Farmers value hard red spring wheat for its versatility in baking, making it ideal for products like bread, bagels, and pizza dough. Its robust characteristics allow it to withstand harsh weather conditions, contributing to its reputation as a reliable crop for both farmers and consumers.