Hard red wheat is a type of wheat known for its high protein content and strong gluten, making it ideal for bread-making. It is commonly grown in the United States, particularly in the Great Plains region. This wheat variety is often used in products like artisan breads, rolls, and all-purpose flour. The grain has a reddish-brown color and is typically harvested in late summer or early fall. Hard red wheat is classified into two main categories: hard red winter wheat and hard red spring wheat, each with distinct growing seasons and characteristics that affect their baking qualities.