The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soft Red Winter Wheat

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pmiker's picture
pmiker

Soft Red Winter Wheat

I have an opportunity to get a bucket of soft red winter wheat soon.  I can get it right from the combine.  Is there a use I can put this type of wheat to?  I already have hard red and hard white wheatberries.

Mike

wally's picture
wally

Mike,

It's got a protein content typically in the 8-10% range, so it's not appropriate as bread flour.  However it works well for pastries, biscuits, cakes, etc.

Larry

pmiker's picture
pmiker

Could it be mixed with regular (13% protein) wheat to mimic all purpose or used as is for pie crusts and such?

Yerffej's picture
Yerffej

Mike,

I would get the wheat and experiment on your own.  While it may be generally accepted that a particular wheat is or is not good in a specific application, you might find it to be otherwise for your taste.  Wheat from the combine is likely to need quite a bit of cleaning and this can prove to be more of a job than you are up for unless you have lots of time on your hands or a clever way to clean the grain.

Jeff