Is Manitoba flour obtained from hard red spring wheat?
here in Italy flours with a very high amount of gluten are sold under the generic name "Manitoba", although they don't necessarily stem from Manitoba wheats (there's only a requisite on the strength of the flour).
I'd like to know what kind of wheat they were traditionally milled from: hard red spring? or something else?
Is it that kind of wheat that yealds a very dark bread (almost black) when milled in its entirety, including bran and germ?