Hard red winter is a type of wheat primarily grown in the Great Plains of the United States. It is known for its high protein content and strong gluten, making it ideal for baking bread and other baked goods. This wheat variety is typically planted in the fall and harvested in the spring or early summer. Farmers favor hard red winter wheat for its resilience to cold temperatures and drought conditions. It is often used in blends for all-purpose flour and is a key ingredient in many commercial bread products. The wheat's versatility contributes to its popularity in both domestic and international markets.