Wheat

ships year-round

Farm Seed

Annual grain. Hard red spring variety that bakers favor for its superior milling and baking qualities. High in protein, very high test weight. Solid disease resistance. read more

ships year-round

Sirvinta Winter Wheat -

Farm Seed

Winter annual grain. Extremely cold hardy hard red wheat. Flour has great flavor and texture, and sturdy plants make great straw. Good for small spaces. Well adapted to New England. Will Bonsall fave! read more

ships year-round

Winter Wheat Soft White -

Farm Seed

Winter annual grain. Makes tender pastries, quick breads and pancakes. Also good for brewing wheat beers, or as a livestock feed. read more

Wheat

Triticum aestivum Most modern wheats are broadly divided into categories by color (red or white), protein content (hard or soft), and by planting season (winter or spring).

“Red” and “white” refer to the color of the kernel, which doesn’t necessarily translate into the color of the flour, although red wheats tend to have a darker-colored bran and white wheats tend to have a sweeter flavor.

“Hard” wheat is a high-protein wheat (typically 13-15% protein) that is ideal for bread-baking; “soft” wheat is a low-protein wheat (typically 10-11% protein) that is best for tender-crumbed pastries.

Winter wheat is planted in the fall, around first frost or up to 3 weeks or so before. It grows several inches in the fall, goes dormant for the winter, sprouts early in the spring and is ready for harvest by mid-August in Maine. Spring wheat is planted in early to mid-spring and is harvested in the fall of the same year. Winter wheats tend to produce yields 25-50% higher than spring wheats and compete better with weeds, but hard spring wheats have the best potential for high protein content.